Directly supports the coupled barrel–warehouse–climate model with temperature and construction variables.
The final stage of the production diagram shifts from the barrel itself to the physical environment surrounding it.
Broom explains that hotter warehouse conditions intensify spirit–oak interaction while cooler conditions slow it, making warehouse location, floor count, and construction material relevant to flavor creation.
p. 19 (PDF sheet 23)
Kentucky & Tennessee Production — Warehousing
Printed p. 19 / PDF sheet 23 visually verified against the user-supplied PDF on 2026-08-25.
Verified paraphrase from The World Atlas of Whisky, printed p. 19 / PDF sheet 23.
Evidence
Broom links hotter or cooler conditions, warehouse location, floor count, and building material to different rates and conditions of spirit–oak interaction.
Context
This is the first half of the warehousing stage at the end of the diagram.
Annotation
Independent corroboration for the coupled barrel–warehouse–climate system.