If you'd like to learn more about American whiskey, there are few better ways than visiting a distillery. Smelling the sour mash, seeing and hearing a column still and experiencing the heavy redolence of aging Bourbon and oak in a warehouse take your exploration to a whole new level. Wine Spectator's Lew Bryson explains.
For the full article, check out the new issue of Wine Spectator, on newsstands January 31, 2012.
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