Do mixtures of bourbons age?

[cowdery]

There is, in the regulations, mention of blending compounds. I think there are some substances, alcohols themselves, that aid in blending. This is, as probably you can tell, an area in which I am pretty ignorant, except to say I've never experienced anything like separation.

My brother is a physicist. I have been referring to beverage alcohol as an alcohol and water solution. I asked him if that's correct. He said it's not wrong, although the term "solution" usually refers to what results when a solid is dissolved in a liquid. He said it is more correct to call the combination of two liquids a mixture.

[spun_cookie]

Here is my additional 2 cents worth.

You have two distinct chemical solutions. Even if you shook these up, you will still has some pockets of the original A and B components.

What is happening over time is you are also getting these two to blend further. There, is at some level diffusion of the two originals into one another...

I see a few things that could be happening over time. You are getting:

• The two to mix ~100% (homogeneous)
  
• True bleeding is taking place (diffusion)
  
• Bottle shock is relaxing
  
• Additional oxidation is taking place
  
• Your taste are getting use to what you are consuming, not your original notion of the two

A combination of the above is occurring at some level. How much of any... I don't know. It would be fund to run a couple of experiments where you set out ~100ml sets (say 10) and try each one over a 10-20 week period.

This would not be as good at a large amount (say 250-500ml) because you will be getting less to work with for any of the above.

In any case, you get to consume you experiment.. and that always makes it a good day :drinking: