Because bourbon ages differently at different locations in the rack house, the marrying together of whiskey from selected barrels assures the consistency of their unique flavor and character. A process developed by Dr. James C. Crow about 1840 to provide uniformity in bourbon production. A portion of the previous day's mash is added to new mash to ensure consistent quality and character. Because alcohol boils at a temperature lower than water, the alcohol can be evaporated, collected, and condensed. Whiskey distilled at not more than 160 proof, aged at least 2 years in new charred oak barrels and bottled no less than 80 proof.
Straight whiskey includes mixtures of straight whiskeys of the same type produced in the same state.
It is not bourbon whiskey. Unaged distillate, just as it comes from the still, is colorless. All rights reserved.