I was tasting through some wheat whiskey we have in used barrels, it is getting nice age on it. I was reminded it while tasteing it of S-W bourbon. Had some nice cherry notes I get from their stuff. Got me to thinking, has barrel char increased over the years as barrel proof as increased? The first use of the barrels with the wheat was bourbon, which took a lot of the char notes out. Letting the wheat oxidize more and not become over charred. In a lot of dusty bourbons I do not get a heavy char note like I do in some of the current stuff. Mike Veach and Chuck, you all should know better than me. Do you all know anything about it? I can see distillers thinking, if we go in a higher proof, we will not get as much extraction out of the wood, so lets char the barrel more. I intend to find out next week.