Useful producer-reported magnitude for warehouse heterogeneity, but causal and numerical claims require sensor or comparative data before becoming a manuscript-ready fact.
Cook links local inputs and extreme seasonal conditions to Wyoming Whiskey’s maturation and then explains single-barrel versus blend selection.
Cook states that in summer the warehouse top can reach 115°F while the bottom remains almost 50°F cooler, creating different barrel profiles by location; he says barrels receive at least five full summers before selection or blending.
¶60
¶57
Climate, maturation, and barrel selection
Statement checked against paragraphs 57–60 on 2026-08-25. Verified means faithful capture of Cook’s claim; the temperatures and flavor effects were not independently measured in this source.
This record preserves one bounded source claim with a usable locator and explicit confidence boundary.
Evidence
Cook reports that the warehouse top can reach 115°F while the bottom stays almost 50°F cooler in summer, and that barrels receive at least five summers before selection or blending.
Location and context
Locator: Paragraphs 57–60, “Climate, maturation, and barrel selection.”
Context: Cook connects local inputs and seasonal conditions to single-barrel and blend decisions.
Annotation
The magnitude is useful but remains producer-reported until supported by sensor or comparative evidence.
Provenance
Verification
Verified records faithful capture of Cook’s statement, not independent validation of temperatures or flavor causation.