The extract of components of woods, due to the maturation process of alcoholic beverages allows us to measure optical properties, as emission, and to estimate the aged of maturation. The intensity of the maximum of fluorescence is an indicator of stored time. We analyzed few whisky, tequila and mezcal beverages and show preliminary results using PCA technique to identify maturated time of unknown aged of beverages. From the results we can observe that the fluorescence emission spectrum of aged alcoholic beverages is a very appropriate technique to test the stored time or maturation of this type of beverages.