A retorical question and the answer follows.........

I spoke to someone who knows this and it was something of a surprise for me. White Dog in the bottle is highly unstable, enough of the yeast survives the distillation process and a secondary fermentation will begin shortly, the shelf life if it is bottled would be short.

So how do we end up with bourbon?

When entered into the barrel, the ph is changed so that the environment is inhospitable, the secondary fermentation does not take place.