Espitia-López, Victor L., Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía, and José R. Verde-Calvo. “Innovation and Development in Whisky Production Around the World.” Beverages 10, no. 4 (2024): 124. https://doi.org/10.3390/beverages10040124.
The review mislabels 160 proof as a bottling condition. The separately checked 27 CFR 5.143 identifies 160 proof as the maximum distillation proof for bourbon and the listed grain types, with entry into new charred oak at no more than 125 proof; the class bottling minimum is 80 proof. Do not copy the review's wording into reference material.
Espitia-López, Victor L., Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía, and José R. Verde-Calvo. “Innovation and Development in Whisky Production Around the World.” Beverages 10, no. 4 (2024): 124. https://doi.org/10.3390/beverages10040124. PDF pp.2–2, Table 1, United States row.
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Espitia-López et al., “Innovation and Development,” 2–2.
Table 1, United States row
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Source and locator
Espitia-López, Victor L., Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía, and José R. Verde-Calvo. “Innovation and Development in Whisky Production Around the World.” Beverages 10, no. 4 (2024): 124. https://doi.org/10.3390/beverages10040124.
PDF pp.2–2; Table 1, United States row.
Formatted outputs
Espitia-López et al., “Innovation and Development,” 2–2.
Usage map
The review mislabels 160 proof as a bottling condition. The separately checked 27 CFR 5.143 identifies 160 proof as the maximum distillation proof for bourbon and the listed grain types, with entry into new charred oak at no more than 125 proof; the class bottling minimum is 80 proof. Do not copy the review's wording into reference material.
For the correction, cite 27 CFR 5.143 separately; this review is the source of the erroneous wording, not the corrected rule.
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