Phenols are formed if the malt is dried around a peaty fire in the drying course of action. The higher the phenol articles (measured in ppm - components for each million), the stronger the smoky character from the whisky. When you didn’t know, in 2007, September was named Bourbon Heritage https://buffalotracebourbonwhisky64960.spintheblog.com/40349241/not-known-facts-about-bourbon-whisky-for-sale