It seems that these days Wayne Curtis is the only worthwhile and consistently good contributor to The Atlantic.
What are the perfect conditions for storing the barrels in which bourbon ages? It’s a question that no one had really asked before, despite the oft-noticed phenomenon that barrels situated near the windows in warehouses have a tendency to become what managers call “honey barrels”—that is, ones that produce above-average whiskey. Moreover, the storage question was a logical follow-up to one that Buffalo Trace had already been pondering: How do you make a perfect barrel?
Speaking of Buffalo Trace “Dozens of cases of ‘world’s finest bourbon’ stolen“.