fyi

[Rocky_Creek]

"There is a lot of discussion of barrel aging and the contribution the bareel makes. Most of the discussion has to do with the tannins a vanilla caramel extracted from the wood by the alcohol. But the wood is also gowing to effect the other flavors from the white dog as well. Many of these grain flavors are remaining in the white dog as part of the water content, not the alcohol content of the white dog. Brown-Forman spent hundreds of thousands of dollars a few years back to have the best organic chemistry lab in the world, that is part of a German Univeristy, do a study of aging whiskey in the barrel. They determined that many of the barrel flavors that are considered desirable, are more water soluable than alcohol soluable. In other words the lower the barrel proof, the more desirable the flavor. I think these fruit flavors are one part of the desirable flavors found with lower barrel proof and that is why you hardly find them in modern bourbons."

[Rebel_Yell]

Would you happen to have a link to that info? I would love to read it.

I understand what you are saying about water and alcohol being excellent solvents.

Some interesting facts on what some folks call bourbon....
http://www.wildturkeybourbon.com/faq.asp

[Rocky_Creek]

I extracted that quote from a bourbon forum, I don't have a link to the research. It does go along with what I have heard about the old days, being aged at 100 proof and not cut. Full barrel flavor.

[Rebel_Yell]

Thanks