Supports a distinct American smoke tradition while treating the source's geographic grouping as an editorial synthesis, not a settled category boundary.
The chapter moves from malting and kiln history to modern craft experimentation and a Southern and Southwestern cluster of non-peat smoke practices.
The atlas distinguishes American smoked whiskeys based on peat from those using locally meaningful woods such as apple, cherry, hickory, and mesquite, linking the latter to regional resources and barbecue traditions; smoke is normally introduced through grain before fermentation and distillation.
“Southern states: Smoked whiskey,” introduction, history, and production discussion
“Southern states: Smoked whiskey,” introduction, history, and production discussion
2026-09-16 locator crosswalk: use the named section “Southern states: Smoked whiskey,” introduction, history, and production discussion. Internal retrieval: PDF sheets 331–340. On-screen “Page … of 224” labels belong to the captured ebook reader and are not certified print pagination. Original retrieval metadata retained below; historical and legal assertions remain source-attributed, not independently corroborated. Locator and supporting passage checked against both extracted text and rendered ebook-capture sheets during the complete sequential and visual review on 2026-08-27. Use as a tertiary synthesis; current-law, ownership, product, count, award, market, and causal claims require time-bounding or stronger corroboration. Excerpt audit history: Verified against the extracted text and rendered ebook-capture sheets during the complete sequential and visual review on 2026-08-27. The evidence is paraphrased; current-law, product, ownership, count, award, and market claims remain time-bounded or excluded. Fresh full-source audit September29: PDF331–340: local smoke is a material/cultural choice, not proof of rapid chemical maturation or geographical exclusivity.
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