Phenols are formed if the malt is dried around a peaty hearth through the drying process. The higher the phenol information (measured in ppm - sections per million), the stronger the smoky character of the whisky. If you didn’t know, in 2007, September was named Bourbon Heritage Month from the https://dominickkwpeo.tribunablog.com/details-fiction-and-buffalo-trace-bourbon-whisky-for-sale-54453955