A recent trip along the Bourbon Trail of Kentucky inspired the above summary (which started as rough notes from tours of four distilleries) which compares: (1) Whiskey Production Recipe (2) Whiskey Production Chemistry and (3) Distinguishing characteristics of major whiskey types. More detailed information can be found in the references below.
REFERENCES:
- The Bourbon Trail Almanac Kentucky Distillers Association., 2015, 1st Ed.
- McGee, Harold. 1984. On Food and Cooking. New York, NY. Scribner pp. 272-274,389-400.
- Potter, Jeff. 2010. Cooking for Geeks: Real Science, Great Hacks, and Good Food. O’Reilly Media
