Kentucky Bourbon crashes 5

[ornerynorsk]

Thanks for the link, very interesting. Will read it in depth when I have the time.

It is better to have enough ideas for some of them to be wrong, than to be always right by having no ideas at all.

 

[dgallup]

Page 157

Maturation in barrels is accompanied by a loss
of liquid by evaporation, and the relative rates of
loss of water and of alcohol determine whether
the aged whisky has a higher or lower alcoholic
strength than that at filling. In Scotland, where
the barrels of whisky are stored in cool,
unheated, but humid warehouses, the alcoholic
strength decreases (Valaer, 1940). In contrast
Valaer and Frazier (1936) reported that in the
US storage conditions cause an increase in
alcoholic strength.

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The Help for this program was created in Windows Help format, which depends on a feature that isn't included in this version of Windows.

 

[dgallup]

http://bourbonr.com/blog/sazerac-statement-on-the-barton-warehouse-collapse/

"The remaining barrel warehouses at Barton 1792 Distillery have been inspected since June 22nd by third-party experts and are deemed safe. Barrel warehouses at the other two Sazerac owned distilleries in Kentucky have also been inspected and deemed safe."

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The Help for this program was created in Windows Help format, which depends on a feature that isn't included in this version of Windows.