Why are "dusty" bottles so much darker than newer bourbons and taste so different? Is it due to oxidation? Does the long term slight oxidation change color and flavor? Or is that dusty bourbon from the days of much older stocks and tastes different? What are r thoughts on the new obsession with them?
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Why are "dusty" bottles so much darker than newer bourbons and taste so different? Is it due to oxidation? Does the long term slight oxidation change color and flavor? Or is that dusty bourbon from the days of much older stocks and tastes different? What are r thoughts on the new obsession with them?
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