![[SRC-126] Historical blending components (p. 51)](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)
Historical Canadian practice is comparative evidence, not an American-whiskey rule.
The article reproduces archival recipe material and discusses caramel as a consistency tool.
Historical Canadian recipes used named component volumes and color adjustment, showing blending as an explicit formulation practice rather than an undefined mixing step.
51
Historical blending components
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. 51 = internal PDF sheet 4. Reader citations now use printed pagination.
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Evidence
Historical Canadian recipes used named component volumes and color adjustment, showing blending as an explicit formulation practice rather than an undefined mixing step.
Location and context
Printed p. 51. The article reproduces archival recipe material and discusses caramel as a consistency tool.
Annotation
Historical Canadian practice is comparative evidence, not an American-whiskey rule. This entry does not validate Figure 9's worked calculation on PDF 7. See
Citation: