The benchmark top floor refers to the specific level of a warehouse where barrels of bourbon are stored for aging. In the case of Kentucky Straight Bourbon Whiskey, the top floor of the warehouse is considered the ideal location for maturation due to the unique environmental conditions found there.
One key factor that makes the top floor desirable is the higher temperatures experienced in that area. As heat rises, the top floor of the warehouse is exposed to more warmth, which accelerates the aging process of the bourbon. This increased heat causes the whiskey to expand and contract within the barrel, allowing it to interact more intensely with the charred oak and extract flavors and aromas at a faster rate.
The result of this accelerated aging is a bourbon that develops more depth, complexity, and richness in a shorter period of time. The flavors can become more concentrated, with notes of caramel, vanilla, oak, and spices becoming more pronounced. The higher temperatures also contribute to the evaporation of alcohol, known as the “angel's share,” which further concentrates the remaining liquid and intensifies its flavors.
It's important to note that the top floor is not the only area of the warehouse where bourbon is aged. Different levels of the warehouse offer varying temperature and humidity conditions, leading to unique flavor profiles. However, the top floor is often considered the benchmark or standard for comparison because it tends to produce whiskey that matures more quickly and exhibits desirable characteristics.
As a sommelier and brewer, I have had the opportunity to taste bourbons aged on different floors of a warehouse, including those from the top floor. The top floor bourbons often showcase a greater intensity of flavors and a more pronounced smoothness compared to their counterparts aged on lower levels. The increased heat exposure imparts a unique character to the whiskey, making it a standout choice for savoring neat or in cocktails.
The benchmark top floor refers to the level in a bourbon warehouse where barrels are aged, typically producing whiskey that matures faster and offers a more concentrated and complex flavor profile. The higher temperatures on the top floor accelerate the aging process, resulting in a smooth and well-rounded bourbon like Kentucky Straight Bourbon Whiskey.