Which climate condition accelerates evaporation of bourbon from the barrel?

The climate condition that accelerates the evaporation of bourbon from the barrel is characterized by being hot and dry. In these conditions, the temperature rises and the air has a lower humidity level, both of which promote faster evaporation rates.

As the temperature increases, the liquid inside the barrel becomes more active, causing the molecules to move faster and escape into the air more readily. Meanwhile, the dry air does not hold moisture, which means that the vapor can dissipate quickly without relying on the presence of humidity to condense back into liquid form. This combination of heat and low humidity results in a more efficient evaporation process, leading to what is often referred to as the "angel's share," the portion of bourbon that is lost to evaporation during aging.

In contrast, conditions that are wet and humid, cold and dry, or cool and humid would not support the same level of evaporation because higher humidity can reduce the rate at which the alcohol evaporates, and lower temperatures can slow molecular movement, resulting in less evaporation overall.