On the Knob Creek site, it says the following:
By law, bourbon must be aged in a new charred oak container (barrel) and cannot be entered into storage at higher than 125 proof.
If that's the case, then how does Booker's wind up at 126+? Does the alcohol get stronger as it ages?
BTW, I'm glad a I found this site. For a fan of all whiskey's, this is awesome for bourbon's!
Distilling question
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Distilling question
by Ivanko » Sat Aug 26, 2006 10:26 am
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by gillmang » Sat Aug 26, 2006 11:12 am
Wecome to the board.
Yes, frequently the proof (alcohol content) rises in the barrel as bourbon whiskey ages. The water evaporates through the barrel faster than the alcohol due to differing molecular size and the dry conditions in the warehouse (in Kentucky).
Some barrels are known to vary only a little and some lose more alcohol than water, as in Scotland, but this is atypical. Warehouse location is important in this regard as well since the "microclimates" in a warehouse vary. Generally it is hottest on the upper levels.
Gary
Yes, frequently the proof (alcohol content) rises in the barrel as bourbon whiskey ages. The water evaporates through the barrel faster than the alcohol due to differing molecular size and the dry conditions in the warehouse (in Kentucky).
Some barrels are known to vary only a little and some lose more alcohol than water, as in Scotland, but this is atypical. Warehouse location is important in this regard as well since the "microclimates" in a warehouse vary. Generally it is hottest on the upper levels.
Gary
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