Campbell, But Always Fine Bourbon — PDF 183–196

Campbell, Sally Van Winkle. But Always Fine Bourbon: Pappy Van Winkle and the Story of Old Fitzgerald. Louisville, KY: Limestone Lane Press, 1999. Expanded ebook, release date not stated; supplied 291-page PDF capture includes material through at least 2004.

The tour account describes 70 percent corn, wheat and malted barley, roller milling, atmospheric cooking, yeast maintenance, four-day fermentation, a column beer still and pot doubler, with claimed low-wine proof 85–90 and doubled spirit 118–120. The no-chemists slogan coexists with litmus-paper use and practical process control. Photographs show mills, fermenters and equipment.

Sally Van Winkle Campbell, But Always Fine Bourbon, expanded ebook (original printing 1999), supplied PDF pp. 183–196.

Sally Van Winkle Campbell, But Always Fine Bourbon: Pappy Van Winkle and the Story of Old Fitzgerald (Louisville, KY: Limestone Lane Press, 1999; expanded ebook, release date not stated), supplied PDF pp. 183–196.

196

183

Campbell, But Always Fine Bourbon, PDF 183–196.

Chapter 14 — the narrated production process

Bibliography checked against PDF3,287 and expanded afterword. Ready to cite this source as attributed evidence, not independent validation or confirmation of an underlying historical document. PDF locators, not reader or original-print pagination. Treat these as historical site-specific descriptions. Technical claims about sour-mash qualification, one-year-old corn, limestone exclusivity, pressure cooking, hammer mills and purity are not established science. The text does not give a complete 70/16/14 recipe, a universal procedure or enough detail to reproduce production safely.