...or that "Jim Beam taste", or that "Buffalo Trace taste", etc.
Earlier today I was struck by a certain resemblance between the EWSB '92 that I was sipping and EC12, which I have come to regard as the exemplar of the Heaven Hill style.
Thinking further along those lines I recalled having similar thoughts about Jim Beam black label, Knob Creek, and Baker's -- and about Buffalo Trace, Elmer T. Lee S.B., and George T. Stagg.
Here's my question. To the extent that such family resemblances exist, from what part(s) of the production process are they most likely to arise? Mashbill? Quality of grain? Cooking method? Yeast? Distillation apparatus? Distillation process parameters (temperature, proof, discard of heads and tails)? Cooperage (wood selection/curing, char method)? Warehousing (external location, internal environmental control, rotation)? Filtering?
Here's hoping that one or more master distillers jump in and spill the beans. Shrewd guesses by rank-and-file StraightBourbonians are also welcome.