I'm not a connoissure, I am not an expert ....what I can say is Eagle Rare by BT is one of the best bourbons on the planet. For me personally it's beyond brilliant and such a great great whiskey to share with friends. Eagle Rare is not something I would mix anything with , IMO putting it in a cocktail would be sacrilege.
I know I'm missing something because buffalo trace makes great stuff, but if all grains are cooked separately and cooled before mixing, how do the malt enzymes convert the corn? Don't they need to be at least at 140 to get the alpha and beta amylase going? Or is everything added and then cooled once conversion has occurred
