Strengthens the existing warehouse-system claim and preserves the difference between rate, composition, sensory outcome, and quality.
A technical explanation of why warehouse position is an active variable without turning one climate or floor into a universal quality hierarchy.
Conner reports that American multi-storey warehouses can develop very large top-to-bottom temperature differences. Temperature increases extraction, reaction, diffusion, and total loss, while humidity affects the relative loss of ethanol and water; low-humidity upper tiers may gain proof as water is preferentially lost. Yet cask and spirit variation mask simple effects, and no universal optimal warehouse temperature is established.
Printed p. 307 / PDF sheet 786
Printed p. 305 / PDF sheet 783
Chapter 16 — Warehousing and effects on quality
Verified against extracted text and rendered PDF sheets 783–786 on 2026-08-27. Numerical ranges retain source conditions.
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