Flavorings and packaging are two uses for wood in food and drinks, but never the less an interesting topic for the inquisitive. In the case of bourbon it is both. Wood has a long presence in the packaging of foods and through the development of new materials over the last 100 years it is interesting to see where and why it persists. White oak, beech, and birch are just few that still have their place in packaging of foods today. Hickory, white oak, and mesquite are staples when it comes to flavorings. The Food + Wood Series elaborates on the application of wood as it applies to foods and drinks.