![[SRC-126] Modern recipe scaling and component availability (p. 53)](https://images.spr.so/cdn-cgi/imagedelivery/j42No7y-dcokJuNgXeA0ig/f9faaa5a-12e7-445b-ab82-4c95c0f0f700/attachment-4c9836e8-5dbd-420f-8f7b-ee710b211b04-us_whiskey_academy/w=1920,quality=90,fit=scale-down)
Supports inventory-aware formulation; causal claims about each historical change remain limited.
The article traces post-Prohibition industrialization and changes in how base and flavoring components were proportioned.
Canadian blending recipes evolved toward percentage-based formulations, and component choices changed with regulation, philosophy, and ingredient availability.
53
Modern recipe scaling and component availability
Verified against extracted text and rendered PDF during complete review; locator is the PDF sheet number in the canonical local copy. Crosswalk 2026-09-16: rendered journal footer verifies printed p. 53 = internal PDF sheet 6. Reader citations now use printed pagination.
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Evidence
Canadian blending recipes evolved toward percentage-based formulations, and component choices changed with regulation, philosophy, and ingredient availability.
Location and context
Printed p. 53. The article traces post-Prohibition industrialization and changes in how base and flavoring components were proportioned.
Annotation
Supports inventory-aware formulation; causal claims about each historical change remain limited. This entry does not validate Figure 9's worked calculation on PDF 7. See
Citation: