The study investigated the impact of reusing wood chips in the maturation of sugarcane spirits on the chemical profile (non-volatile and volatile) of the bevarage. Chips of oak (Quercus sp.), amburana (Amburana cearensis), and chestnut (Bertholletia excelsa) were used in two maturation cycles. The first use of the chips resulted in greater extraction of phenolic and volatile compounds (especially esters and terpenes), increasing color intensity and antioxidant activity, promoting more complex beverages. Oak stood out for its higher phenolic content and greater antioxidant activity, while amburana and chestnut had different phenolic profiles. Compounds such as vanillin, vanillic acid and procyanidin-B2 were confirmed as markers of the woods studied. Reusing the chips reduced the concentration of antioxidant compounds, although it maintained the legal quality standards. Thus, the use of woodchips is a promising technique for adding aging markers in a short time, although their reuse is a limited practice.