Oak and chestnut species have been largely used for the aging of brandies, but nowadays chestnut is rarely used. There have been no previous studies regarding the cooperage utilization of chestnut wood. This study provides, for the first time, specific information about the characterization of the northern Portuguese Castanea sativa wood and examines the influence of this wood and its heat treatment on the chemical composition of two-year-aged brandies, by the quantitative determination (HPLC) of low molecular weight phenolic compounds. The predominance of gallic acid among the analyzed extractable compounds both in chestnut wood and in the corresponding aged brandies was remarkable. The heat treatment has a very significant influence on the majority of extractable compounds analyzed. Thus, it could be responsible for the related sensorial properties of aged brandies and greatly affect their general balance.