The distilling technology post made me curious. In the old days when distillers did barrel entry at much lower proofs there wasn't much in the way of really old bourbon. Back then the age stated stuff ended around 10-12 years, correct?
Does the lower entry proof let the bourbon pick up barrel flavors and age quicker or was the longer aged stuff just something the market wasn't interested in?
Are any of the craft(y) distillers looking at going back to lower entry or are the economics unlikely for that to work for the small time any more than the big time?