K - Bourbon Whisky and Contentious Content Warning

[J. Stephen Lure]

Hi Ralph,
   
  I think this kosher debate is quite interesting from a pure intellectual point of view.
   
  Exactly how large is the quantum of uncertainty regarding wine contact allowed to be, for something to be deemed kosher?
   
  To me, it seems pretty unlikely that staves that have been in contact with any type of wine would diffuse into remade hogsheads in Scotland. The main reason for this is that finishing bourbon in sherry casks is a very rare practise in the States. And, if I understood your post correctly, additives derived from wine aren’t allowed, at least for the principle categories. And as for the subcategories--is there any evidence that HCFBM could contain any wine derivatives?
   
  To me it doesn’t look like casks are mixed “willy-nilly” in the whisky industry, at least when it comes to bourbon vs. sherry. When it comes to vatting, the situation is quite different though.
   
  On the other hand, if no uncertainty is allowed for something to be deemed kosher, than you have a problem if you like whisky. Because, what if someone at some point in time had a picnic in an oak forest, an oak forest with the finest Q. alba earmarked for bourbon barrel production, and this someone spilled a few drops of wine on, or close to, any of these fine oak trees?
   
  Could bourbon matured in a cask made of that particular tree then be considered kosher? And wouldn’t this very uncertainty then prevent any whisky to be deemed kosher?
   
  Besides, things mix. Especially in bottling plants.
   
  So exactly where is the line between Obsessive Compulsive Disorder and kosher drawn? A controversial question indeed, but not meant to be insolent. 
   
   
  Cheers,
  JESPER, advocatus diaboli
   
  PS There are four distilleries in USA that calls their product whisky. Maker’s Mark is one of them.
   

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