Bourbon is, technically speaking, "vatted". In whiskey terms, "blending" implies that a small proportion of good stuff is combined with a large proportion of grain neutral spirits (ie everclear) and flavorings and colorings.
Unless it's sold as single-barrel, every bourbon has different barrels from different warehouses (or different parts of the same warehouse) disgorged into a dumping vat, where they are mixed together to achieve the expected flavor and aroma.
The mighty Jim Beam distilleries at Boston and Clermont do this to produce a wide range of products, from the pedestrian white label Beam to the superlative Knob Creek.
Age in the barrel, plus what weather-whims the barrel has been subjected to (it ages faster on the higher warehouse floors where it gets hotter; most barrels are rotated through the floors at distilleries where they only bottle one or two brands) all affect the flavor profile. Different varieties are combined to hedge their bets for consistency.
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I obviously have seen too my King of the Hill, with his "propane and propane accessories". :-D
P.S. it was nice to speak with you yesterday, even if only briefly. I was a bit swamped, thus I was not my usual chatty self. :-)
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Unless it's sold as single-barrel, every bourbon has different barrels from different warehouses (or different parts of the same warehouse) disgorged into a dumping vat, where they are mixed together to achieve the expected flavor and aroma.
The mighty Jim Beam distilleries at Boston and Clermont do this to produce a wide range of products, from the pedestrian white label Beam to the superlative Knob Creek.
Age in the barrel, plus what weather-whims the barrel has been subjected to (it ages faster on the higher warehouse floors where it gets hotter; most barrels are rotated through the floors at distilleries where they only bottle one or two brands) all affect the flavor profile. Different varieties are combined to hedge their bets for consistency.
I MISS WHISKEY DAMMIT. Stupid chometz.
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