Places sour mash and warehouse placement inside a linked flavor-control chain rather than treating either as a standalone label.
Opening statement for a two-page process diagram explaining how a relatively small number of distilleries produce many different brands and styles.
Broom frames bourbon style as the result of numerous choices, including grain ratio, yeast, sour-mash amount, distillation strength, barrel-entry strength, and the barrel's warehouse location.
p. 18 (PDF sheet 22)
Kentucky & Tennessee Production
Printed p. 18 / PDF sheet 22 visually verified against the user-supplied PDF on 2026-08-25.
Verified paraphrase from The World Atlas of Whisky, printed p. 18 / PDF sheet 22.
Evidence
Broom places mash bill, yeast, sour-mash amount, distillation and entry strengths, and warehouse location inside one bourbon-style decision chain.
Context
This is the framing statement for the Kentucky-and-Tennessee production diagram.
Annotation
Supports both the sour-mash feedback and warehouse-system nodes without creating a new chain-outcome node.