This supports a measured pre-maturation raw-material effect, not a complete theory of finished-whiskey terroir.
Claim captured during full page-by-page processing of the supplied source.
The controlled study found that corn variety, terroir, and their interaction affected alcohol yield and trained-panel sensory measurements in new-make bourbon.
1
Abstract
Paraphrase or source-claim description checked against PDF page 1 on 2026-09-04; not presented as a verbatim quotation.
Verification: Paraphrase or source-claim description checked against PDF page 1 on 2026-09-04; not presented as a verbatim quotation.
Evidence record
Captured evidence
The controlled study found that corn variety, terroir, and their interaction affected alcohol yield and trained-panel sensory measurements in new-make bourbon.
Context
Claim captured during full page-by-page processing of the supplied source.
Research annotation
This supports a measured pre-maturation raw-material effect, not a complete theory of finished-whiskey terroir.
Connected records
- Source: No access
- Literature note:
Literature Note — Corn Variety, Texas Terroir, and New-Make Bourbon
- Citation: