I have always wondered how the yeast reacts with certain tannins and trigger this adverse effect?I understand the use of different yeast strains as used in the different FR's products across the boards and how they interact with the two different mashbills which always seems to work,but in the Beams what is the inconsistency derived from?I will have to fully agree that KCSB is one of the most inconsistent and potentially hottest bourbons on the market,whats the trigger?I always associate hot/dry and prickly heat and KCSB has it to the hilt with any given off barrel and I know I'm not the only one,Brisko has already covered it as well.I will once again have to agree in that I have never had another bourbon that water has only heightened the burn/heat like the KC,so really what gives?