Strong cross-source support that premium differentiation can occur through inventory history, aging, and sensory selection rather than a unique recipe.
The multi-sheet passage first separates plant, brands, distillate, and aging location, then records Julian Van Winkle III's explanation of how barrels are selected before bottling.
Thompson traces current Stitzel-Weller ownership, surviving warehouses, later brands, and the Buffalo Trace relationship, then reports that Weller and Pappy can share base whiskey while age and Van Winkle barrel selection target a different profile.
PDF sheet 60
PDF sheet 58
Part I, Chapters 16–17
Verified against rendered PDF sheet 58–60 on 2026-08-24.
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