Quote:
A wine to store... in the attic!
Luck gave those early winegrowers a much-needed hand, as the wind and the climate hadn't allowed their grapes to get sweet enough for a high-quality wine. Upon returning from a long sea voyage, sailors with a bit of wine left at the bottom of the barrels discovered to their surprise that it was much better than when they had first set sail. The heat of the hold had helped it to mature properly. Thus was born Madeira, a wine that improves with age, that is matured, not in a cool cellar, but a warm attic (estufa) at a temperature of 110 to 120° F, and whose bottles are kept, not lying done, but standing up.
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Thats how Whisky is matured in Kentucky, ooppsss or should i say bourbon, well i guess that all depends if it has additives in. Anyway, the bonded stores that the whisky is matured in generally have many floors, the expsensive stuff comes from the base of the store as it is slower maturing and the higher the floor in the store the cheaper the whisky is as it has matured quicker due to the heat. As a result of the speed of maturity the Angels share is less and therefore there is more in the barrel for bottling.