In an old discussion of Woodford Reserve VIP bottles (of which, by the way, I can still get Batch #1 bottles from 2000 for $39.99 and tax just down the street), the topic of very high distillation proofs at WR (then Labrot & Graham) came up, confirmed elsewhere in the thread by Lincoln Henderson:
Do you think this might explain the highly coppery/metallic taste of the Four Grain? Were the grain flavors cooked out of it in distillation? And do recent reports of improvement in the standard Woodford Reserve suggest maybe they've made some still-setting adjustments?Quote:
...distilled like a Scotch in those beautiful copper pot stills, and comes off the third still at very near the high limit of proof legally allowed for bourbon...