What's funny is I worked at the Clermont Jim Beam Distillery for a time. Was a blast crawling around in those 5-story aging houses, seeing all that wonderful bourbon at different ages of development. And working in the dumping room where, you guessed it, they dumped the whiskey. Comes in on a 'Carnival' truck, which has a vertical 'S' shaped track upon which the barrels rest & roll as they're unloaded. There's a 'V' shaped rod with horizontal 'handles' - for lack of a better term - that's inserted into the bung hole, so that it remains face down as it's turned over the dumping trough. Out flows the amber, uncut bourbon, along with considerable loose charcoal from the interior walls of the barrel. It smells wonderfully STRONG &, being uncut, tastes -to me- considerably more intense than what you buy at the store. It was hard work stacking those barrels for a time, but it was an enjoyable experience.