“Bourbon is much more individualized by barrels and recipe than heat and humidity.”
That true for all whisk(e)y but the reason why no one in KY can make anything Scotch like is because of the heat and humidity difference between KY and Scotland. Im not claiming it has a sense of terroir like you fond in most AOP Burgundy wines.
“Bourbon is much more individualized by barrels and recipe than heat and humidity.”
That true for all whisk(e)y but the reason why no one in KY can make anything Scotch like is because of the heat and humidity difference between KY and Scotland. Im not claiming it has a sense of terroir like you fond in most AOP Burgundy wines.
I’d point more to barrels, recipe, water, and specific processes, but I ain’t mad at your take :)