Reposado ("rested") tequila is aged a minimum of two months, but less than a year in oak barrels of any size. Resting in oak barrels allows for richer and more complex flavors. The preferred oak comes from the US, France or Canada, and is usually white oak. Some companies char the wood to impart a smoky flavor, or use barrels that were previously used with different kinds of alcohol (e.g. whiskey, scotch, or wine). Some reposados can also be aged in new wood barrels to achieve the same woody flavor and smoothness, but in less time.