Recipes illustrate choices, not validated SOPs or identity rules. PDF294 says ten cuts but lists14;297 cooling-by-water arithmetic is inconsistent. Historical/legal claims remain unverified by this source.
The chapter applies earlier process principles through recipe-style examples.
The whiskey chapter shows how grain choice, specialty malt, mash handling, fermentation, proof, and distillation choices interact. Its recipes are examples of formulation pathways, not sufficient definitions of whiskey identity.
PDF sheet 301
PDF sheet 266
Whiskey
Fresh complete supplied-copy audit: 382 sheets read, all surveyed and135 detailed visual pages inspected. Recipes illustrate choices, not validated SOPs or identity rules. PDF294 says ten cuts but lists14;297 cooling-by-water arithmetic is inconsistent. Historical/legal claims remain unverified by this source.
Verified evidence record from Aaron Hyde's How to Distill.
Captured evidence
The whiskey chapter shows how grain choice, specialty malt, mash handling, fermentation, proof, and distillation choices interact. Its recipes are examples of formulation pathways, not sufficient definitions of whiskey identity.
Locator
- Local PDF: PDF sheets 266–301
- Source section: Whiskey
- Locator convention: PDF-sheet number, used because the 382-sheet fixed-layout file does not match the edition's 224-page bibliographic pagination
Context
The chapter applies earlier process principles through recipe-style examples.
Research annotation
Supports the existing distinction between mash bill or recipe formulation and the identity of the finished whiskey.