This distinct atomic idea was not already represented as a Claim; it is a candidate for one new Zettel and one qualified Claim.
The chapter synthesizes mechanisms reported for bourbon, Scotch, Irish, and whisky maturation generally.
Whiskey maturation is not simple wood extraction: it adds oak-derived compounds, subtracts volatile or adsorbed components, and chemically modifies spirit- and wood-derived compounds through oxidation–reduction, polymerization, equilibrium, and related reactions.
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Chapter 14 — Maturation
Fresh September28 recheck: printed218–219/PDF224–225 directly supports the three-part mechanism; printed220 includes authentication/conclusion/references. Figure15/PDF224 has an incorrect duplicated rectifier caption, so it is not quantitative evidence here. Mechanism retained independently of that caption.
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