Content
Citation(s) & Footnote(s)
Book(s)Attribution and scope
Andrew McMichael, “Bourbon,” PDF 612–618; Christopher Cumo, “Scotch,” PDF 2183–2188, in Scott C. Martin, ed. (2015).
No access
What the entries attempt
McMichael combines category overview, production, frontier commerce, industry change and popular culture. Cumo combines Scotch history, national identity and production. These are broad reference narratives, not primary technical or legal authorities.
Claims held for checking
- Bourbon, PDF 612: describes rye as a type of wheat and offers broad grain classifications; the production passage places an unpressurized cooking step around 220°F. Do not use these statements as technical teaching.
- Bourbon, PDF 616: the Bottled-in-Bond account places bottling before four years of warehouse storage. Verify the historical law and sequence independently before reuse.
- Scotch, PDF 2186: rendered text names “Robert Klein” in its patent-still account. The current Broom extract instead names Robert Stein. This is a source conflict requiring corroboration, not a reason to silently substitute a name.
- Scotch, PDF 2187: technical descriptions, additions to spirit, regional spellings and brand names require checking. Neither this text nor its dated price examples supplies current specifications.
Researcher decision
Retain these entries as discovery leads with author, date and locators. Do not promote their detailed production, regulatory or origin claims into the Academy in this pass. This is a limited reliability review, not a finding that every statement in the encyclopedia is wrong.
Connection
