You, Sir are wrong. Plenty of good , smooth shine , with taste. I happen to know where some white corn and rye are, you are welcomed to come take a test drive. You can't judge all shine by that tractor fuel they peddle at Gatlinburg .

I used to coon hunt with a old feller in PRV who was a master whisky maker. He'd take some of his white magic and put about 15 gallons in a Jack Daniel's barrel and roll it about 90 degrees every week for a month. 110 proof Gentleman Jack, mighty fine. But I always liked his white better.


BTW, the aging of sour mash in oak barrels didn't begin as aging at all , it was for shipping purposes . And as far as charred barrels , that was a mistake , a whisky maker in Kentucky had a order to fill. There was a fire that charred and smoked the wood . He made the decision to use the barrels anyway. Shipped it to New Orleans (I think) , rest is whisky history.