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Originally Posted by Ret10Echo
What next....
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Interesting, I thought Kentucky had a license on the WORD Bourbon??
Did you ever hear of New York Bourbon??
Or Arizona Bourbon??
Probably never will..
Me thinks this is much ado about nothing,, actually it about protectionism and pork barrel politics.....
Now what they should do is get rid of the Federal law that forces distilleries to use a new barrel every time they cask new hooch.
The Scots & Irish learned a 1000 yrs ago that aging Whisky in port, cherry, or other USED wine barrels imparts flavor from the Angels.
It can't be created by adding burnt malaises syrup to vodka that's a week old..
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9.12.3.2.6 Warehousing/Aging -
Aging practices differ from distiller to distiller, and even for the same distiller. Variations in the
aging process are integral to producing the characteristic taste of a particular brand of distilled spirit. The
aging process, which typically ranges from 4 to 8 years or more, consists of storing the new whisky
distillate in oak barrels to encourage chemical reactions and extractions between the whisky and the wood.
The constituents of the barrel produce the whisky's characteristic color and distinctive flavor and aroma.
White oak is used because it is one of the few woods that holds liquids while allowing breathing (gas
exchange) through the wood. Federal law requires all Bourbon whisky to be aged in charred new white
oak barrels.
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