Retain toast versus char distinction. Do not infer all oak lactones originate in heating, all furans are important caramel odorants, or oxygen ingress and evaporation are uniquely caused by char. These are interacting whole-cask processes.
The American-whiskey maturation discussion distinguishes the red toasted layer from the black char layer and assigns different functions to each.
The handbook distinguishes thermal transformation and extraction from heat-altered oak from adsorption at a charred surface during whiskey maturation.
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Chapter 3, §3.3.4, Bourbon and Tennessee Whiskey
Fresh text audit PDF543/printed526 with surrounding cooperage discussion and Figure3.3.4 inspected. Narrowed paraphrase verified. September 28 fresh review now covers all 1185 supplied sheets, including references, appendices, glossary, index and back cover, with443 detail-page inspections. Full reading does not upgrade this secondary passage into independent primary validation.
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