What is bourbon Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel. ![]() This draws another similarity between radiology and the aging of whiskey: it’s all about finding the sweet spot of how long to expose the subject to the process. No two batches of Backbone Bourbon are ever the same because we only bottle in small batches to create a unique Bourbon, molded by the quality of ingredients and and the barrel in which it was aged. The title of ‘X-Ray” refers to this release being a closer look into the bones of the whiskey – a more mature, fully developed snapshot of the original creation. That spirit, which has the same mash bill and is aged in the same type of barrels as the standard Bone Snapper Rye, is released after the four year mark as Bone Snapper Straight Rye Four Year reserve. To search by category, tag, or type, use the relevant links listed beneath the. Rural Inn, a well-respected liquor store in Indianapolis, had done a pick of this and finally released it in late August of this year. To search the index alphabetically, click on one of the letter links below to jump to the relevant section. Backbone Bourbon Company has been buying up as much MGP whiskey as they can get their hands on and I was happy to see they had grabbed up some barrels of the wheated bourbon. The makers decided to set a small amount of the original batch aside to continue to age. This is the The Whiskey Reviewer’s master review index, which as of March 2020 includes over 1,200 reviews, with more added every week. When Backbone Bourbon Company first launched Bone Snapper Rye in 2011, the target age for bottling was around 30 months. Yet there has also been much study to replicate or speed up the process to achieve the desired results, but for the most part, the relationship between time, spirit, and wood has remained unchanged. The chemical process that happens to a spirit as it sits in a wooden vessel is only partially understood. ![]() Now, when it comes to whiskey, I’m referring specifically to the time after the fermentation and distillation processes are complete when the spirit ages in wood. They both involve a good bit of scientific knowledge in order to produce, they were both discovered during experiments for other purposes, and the methodology is pretty much unchanged from when they were both discovered. So how does this historical anecdote relate to a whiskey review? Well, maybe not directly, but they do share some coincidental similarities.
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