Content
Citation(s) & Footnote(s)
Book(s)Whiskey Knowledge Library / Literature Notes
Main contribution
The article presents lower-proof whiskies with substantial flavor and reports different approaches to entry strength, dilution, maturation, and blend construction. It challenges using proof alone as a quality ranking.
Evidence and limitations
A bottle's score does not prove why it tastes as it does. The article mixes proof and ABV terminology in places; do not reproduce '40 proof' when 40% ABV is intended. Its water-percentage wording needs context. Reconciled with Winter 2025 intake 14, printed pp.72–77. These are editions of the same article, not independent corroboration.
Application to the academy
For the user's Bourye experiment, compare the original blend, a water-adjusted control at the final proof, and the Bourye-containing blend at that proof. Composition and strength changed together, so the outstanding preference is meaningful but not a causal test.
Scope and locator status
This note covers the supplied web capture, not an entire magazine issue. Use the article title and section headings for public citation; PDF sequence is an internal retrieval aid, not a printed page number. Sticky navigation obscures some lines in the capture, so final coverage verification remains open. Full PDF text and attachments remain private.
Final file QA — 2026-09-20
- All 18 supplied pages open, extract, and render.
- No inaccessible or blank source page was found.
- Proof/ABV language is retained exactly as printed where discussed; the article’s unit mixups and water-percentage wording remain blocked from unqualified reuse.
- This capture overlaps Winter 2025 material; duplication is documented and is not a missing-file issue.
