Ok a couple questions. One, why not pasteurize all bottles to garuantee there is no infection? What are the downsides. Two, what product is made in chocolate bourbon barrels? I googled chocolate bourbon, because it sounds delicious, no products came up. Thanks.
I found Prichard's Double Chocolate Bourbon Whiskey after a quick google. I am not sure if that is the same barrel Amplitude was aged in
He tested 10 on his method and 10 without to see if it would work. It did, so all bottles were pasteurized using that method. http://www.crownwineandspirits.com/prichards-double-chocolate-bourbon-whiskey-750ml/
I remember seeing that method mentioned somewhere http://beeradvocate.com/community/threads/ccb-amplitude-sales-cancelled.134647/#post-1955910 Coincidence?
