By law, bourbon must be aged in a new charred oak barrel—but there are variables and considerations that affect the final flavor outcome. These are the mechanics of barrel-aging: how it works, why it matters, and what terms like “angels’ share,” “toast,” and “char” mean.
Testing three popular cooling techniques, we measured temperature and dilution over time to determine what’s best for the whisky.
Here’s how the chill-filtration process works, and what effects it can have on flavor and mouthfeel.
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