What is likely the character of bourbons fermented at higher temperatures?

Bourbons fermented at higher temperatures tend to develop a character that is astringent and harsh. Higher fermentation temperatures promote more rapid yeast activity, which can lead to the production of various byproducts, including fusel oils and esters. These byproducts can contribute to a more intense flavor profile with less balance, often resulting in sharpness or a rough quality on the palate.

Additionally, fermentation at elevated temperatures can stress the yeast, leading it to produce undesirable compounds that complicate the bourbon's flavor profile, making it less smooth and more difficult to enjoy. In contrast, lower fermentation temperatures generally allow for a slower, more controlled fermentation process that leads to a smoother and more complex flavor, contributing to the desirable characteristics of many bourbons. This contrast underscores why the character of bourbons fermented at higher temperatures is primarily astringent and harsh.