Strengthens the established idea that controlled variation can be treated as a blending resource rather than eliminated upstream. Examples are dated practices, not a current market census.
The passage contrasts traditional same-whiskey mingling with a broader contemporary product-development role for blending and finishing.
Wright and Pilkington say American blending traditionally combined batches or bonds of the same whiskey across warehouse locations, but increasingly combines different finishes, char levels, toast regimes, and maturation environments to create new products.
Printed p. 102 / PDF sheet 292
Chapter 7 — Maturation and Blending
Verified against extracted text and rendered PDF sheet 292, corresponding to printed p. 102.
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Evidence
Wright and Pilkington say American blending traditionally combined batches or bonds of the same whiskey across warehouse locations, but increasingly combines finishes, char levels, toast regimes, and maturation environments to create new products.
Location and context
Chapter 7, Maturation and Blending; printed p. 102 / PDF sheet 292. The passage contrasts traditional same-whiskey mingling with a broader product-development role for blending.
Annotation
The evidence strengthens the idea that controlled maturation variation can become a blending resource rather than something eliminated upstream. The examples are dated practices, not a current market census.