In 1938, about 70 years ago, a politician from Arkansas spearheaded a bill through Congress that required Bourbon to be aged exclusively in new charred oak barrels. He was protecting his constituents, the Ozark timber industry, but before that distillers were free to use refurbished oak barrels to age their product and still call it Straight Bourbon Whisky.

I think we all can agree the best Bourbon is aged in new barrels but Worldwide some excellent stuff is crafted using our used barrels so from an historical perspective I wonder. What would a current bottle of Early Times taste like straight from its used barrel and at full strength, 125 or so proof.