3 articles in this category
Much of whiskey’s flavor comes from maturation on oak. Sydney Jones, supervisor and lead distillery technician at Heaven Hill in Bardstown, Kentucky, explains why—and how both climate and entry proof can dramatically affect that impact.
Changes in barrel sizes, warehousing, and entry proof have all altered the character of the whiskeys we make and enjoy today. Those old practices also may be sources of inspiration for craft distillers who want to make distinctive products.
The available data around flavor impacts is unclear—even contradictory—but this much we know: Distilling a range of strengths for the barrels will give you a broader range of blending options.