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The barrels of whiskey, after all processes (mixing, heating etc) were done, were put into these wooden barrels, where they would ferment for six or seven years. Their compleated time was not judged by years so much as by taste. Incidently, the "tasters" were not allowed to swollow the whiskey.
If ya wanna use 'em, go for it. Just make sure my ID stays on them
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