“Individually, each bourbon is delicious, and batched together, the combined bourbons also create gorgeous, complex whiskey,” says Greene. “This experiment puts a spotlight on everything we do at Milam & Greene as we bring together the best casks aged in different states, or as in our sell-out Wildlife Collection, bringing whiskey down to Blanco to age for extra flavor extraction. We understand how to get the best characteristics of whiskey from each state to shine through in a blend. Our team emphasizes that while the chemical analysis of the whiskey is exciting, nothing compares to the human experience of nosing and tasting.”

This study opens the door for further research using advanced techniques. Greene and team plan to age barrels in different parts of Texas as well as ship their pot-distilled whiskey to Kentucky.