I think it's aged in used bourbon barrels rather than actually having bourbon in it. Bourbon must be aged in new charred oak barrels. After they have been used once, they are sold for other uses. Scotland uses them for aging Scotch, for one example. The charred wood will be saturated with bourbon smell and flavor when used for the first few times with the Worcestershire sauce though.
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I think it's aged in used bourbon barrels rather than actually having bourbon in it. Bourbon must be aged in new charred oak barrels. After they have been used once, they are sold for other uses. Scotland uses them for aging Scotch. The charred wood will be saturated with bourbon smell and flavor when used for the first few times with the Worcestershire sauce though.
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