Originally Posted by JBZ
Per the article, one issue with this is that, to be called "bourbon," the alcohol must be distilled in new, white oak barrels. I guess there is a technical way to get around this and still be called bourbon, but the article didn't go into much detail.
Maybe, like some scotches, the bourbons are "finished" for a couple of years in the wine casks.
Also, sounds like I'll have to try the BMH: what does Wally's...