More wineries and distilleries are embracing aging their whisky underwater. Underwater storage has produced remarkable results in terms of flavor and aroma.

Distillers like Benjamin Kuentz noted different flavors after underwater aging. There is a briny salinity, which is not surprising, given where the barrels are stored.

Cooler temperatures and changes in depth and hydrostatic pressure seem to accelerate the maturation of liquors, imparting more complex flavors.

The motion of seas and tides agitates the barrel contents, which produces a deeper color in addition to more profound flavors and aromas.

However, legal prohibitions for underwater wine aging have thus far proven impossible to surmount, and seem to have discouraged undersea liquor aging in America.