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Is this possible?
When alcohol matures it would be the alcohol that evaporates through the porous wood meaning alcohol is lost and technically the beverage should get diluted...
I can agree that flavours get concentrated but alcohol percentage increasing deserves an explanation, if at all this is possible
Horst (or whomever wrote the article) goes into some detail of maturation's effect on whisky, specifically the last paragraph (angel's share).
indeed this does happens when conditions causes water to evaporate faster than alcohol. let me look for that article and link it here.
Yes it can happen that water evaporates faster than the alcohol. But it usually requires special conditions in a warehouse, see this link for some more explanations.
For Bourbon the rules says "Entered into the barrel for ageing at no more than 125 proof (62.5% alcohol by volume)"
Now for example the Blantons straight from the barrel that are being sold have around 66-68% ABV so for these barrels the ABV has increased.
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