However I don't see how it wouldn't be possible to retain the airflow - use large extractor fans with filtering equipment. Create a slightly negative-pressure environment in the warehouse to ensure the majority of the airflow goes through
Sure, they're massive warehouses, and it'd need correspondingly a large number of high capacity fans and the associated filtering gear - but I don't see this requiring massive innovations.
The article even says that Brandy distillers in California use similar equipment.
Running an air conditioner in the room shouldn't stop the aging process.
But I guess it's cheaper to do nothing, except just responding to litigation.
Rackhouses are already build air control into their design, they just don't care where the air containing alcohol vents to.
If preventing the alcohol in the air from entering the atmosphere were a design goal, a negative pressure design is an obvious implementation that maintains flow. Although a sealed barn could work too, if it had a recirculating processing loop that maintains the air properties conductive to aging. -- Using such a system might even be a positive for bourbon makers by giving them direct control over the level of ambient dissolved alcohol during the aging process.