Miller, Gregory H. Whisky Science: A Condensed Distillation. Cham, Switzerland: Springer Nature Switzerland AG, 2019. https://doi.org/10.1007/978-3-030-13732-8.
A trained-panel sample did not yield a reliable bourbon-versus-rye sensory attribute.
Gregory H. Miller, Whisky Science: A Condensed Distillation (Cham, Switzerland: Springer Nature Switzerland AG, 2019), 81, https://doi.org/10.1007/978-3-030-13732-8.
Gregory H. Miller, Whisky Science: A Condensed Distillation (Cham, Switzerland: Springer Nature Switzerland AG, 2019), 81, https://doi.org/10.1007/978-3-030-13732-8.
PDF sheet 92 / printed p. 81
PDF sheet 92 / printed p. 81
Miller, Whisky Science, 81.
Chapter 2 — Flavor–Chemistry
September 28 fresh audit corrected the earlier locator. Corrected locator: the trained11-person panel comparing9ryes and15bourbons appears on PDF92/printed81, not PDF89–91. Failure to find a separating attribute is not proof of equivalence or a universal mashbill result.
Source and locator
- Section: Chapter 2 — Flavor–Chemistry
- Printed locator: 81
- PDF locators: PDF sheet 92 / printed p. 81; PDF sheet 92 / printed p. 81
- Verification: September 28 fresh audit corrected the earlier locator. Corrected locator: the trained11-person panel comparing9ryes and15bourbons appears on PDF92/printed81, not PDF89–91. Failure to find a separating attribute is not proof of equivalence or a universal mashbill result.
Supported use
A trained-panel sample did not yield a reliable bourbon-versus-rye sensory attribute.