If a barrel is aged and then opened and the whiskey inside is not up to standards when it is ready to be dumped, what happens to the substandard whiskey? I know Jack Daniels often markets some of the less-good barrels as the green label stuff, but what do other distilleries do? And what happens if they open a barrel and the contents somehow really went bad that it's not even drinkable? I would imaging dumping ~53gal of whiskey would cut into profits a bit.