I am not sure it is the yeast. I have been told that they do not double at barton. Which would explain a lot.
A group from SB took a tour of Barton about 5 years ago, more or less. We went thru the distillation control room and the operator said (I will paraphrase)...."While we have a doubler on the column, we usually don't use it". Really.....why not? "With our new control systems, we can make a good tasting clean product without it".