I was just wondering if there was a specific reason or historical factor that led to bourbon barrels being used to prominently for barrel aging. I mean, I love (like, love) BBA stouts and barleywines so I don't have a problem with it. But, for example, I like scotch better than bourbon (from my very limited whiskey experiences). So why don't we see many beers aged in scotch barrels? Just curious, thanks.