Barrels constructed from Quercus species are the traditional choice for aging some wine and spirit styles to add desirable taste attributes. However, these trees are typically slow growing, requiring multi-generational management to guarantee sustainable supplies of wood for cooperage (barrel making). These species are also vital to the environment and are considered keystone species based on their disproportionate impact on their surroundings. Alternative species have been more recently investigated to evaluate their suitability for aging wine and spirits from a physical, chemical, and sensory standpoint; some of these, including Robinia pseudoacacia and Castanea sativa have precedented usage in the past. Generally speaking, the same three to five alternative wood species have been investigated; however, there has been little exploration of any alternate species in the United States. This study characterized sensorial properties of wine and model spirit solutions aged with New York hardwood species toasted at six levels. Wine was combined with sawdust aliquots and aged for 21 days, filtered, and then stored at 3° C until sensory analysis was conducted. This was repeated for model spirits. Sensory analysis was conducted using the Rate All That Apply K attributes method. Statistical analysis included PERMANOVA, pairs analysis, indicator species analysis and a table of treatment attribute frequency. A combined species toasting effect was responsible for most of the pairs differences; known wood degradation effects above 200°C may explain the preponderance of 250°C treatments. Previously uncharacterized A. saccharum and P. serotina were associated with ‘wood’ and ‘smokey’ attributes (250°C) and ‘fruity’ (untoasted). Rich and varied sensorial results indicate opportunity for experimentation in aging with the wide variety of wine varietals and spirits produced in New York State.