While hanging and drinking with the East Bay Bourbon Boys, Roger remarked in passing how BT uses artificial, climate control in their warehouses. I was only aware of Maker's Mark and Old Forester doing this.
I wanted to bring this up to possibly gather this information in one thread (I did a search and didn't find any consolidated listing of distilleries that use this practice).
Can anyone tell me who (distillery), what (labels), and when (it begun with the distillery)?
Also, how would it typically work? In other words, excluding natural summer, how many warm/hot cycles would they add to a given year?