Bountiful Bourbon

Jason Wilson writes a big story for the Washington Post about bourbon. It's a good read overall, but particularly for this gem of a quote:

Heaven Hill, for instance, uses the same yeast strain and mash recipe for all 150 of its bourbon products. "The only difference in our brands is age and proof," Hafer said.

Wow on both accounts. I don't know quite what to say about that.

What do you have to say about it?