Tag: Barrel aging

Most bourbon aged maple syrups contain less than 2% alcohol by volume, and often far less, because the heating and aging processes cause the majority of the spirit to evaporate. This allows the syrup to absorb the rich, smoky flavors from the barrel without retaining the potency of the bourbon itself.

While most people know that red and white wines are acidic, a 1942 paper cited that the pH of Scotch whisky ranged between 4.0 and 4.78, confirming that is Scotch whisky acidic. This moderate acidity is an inherent characteristic of the spirit, influenced by its unique production and aging processes.

According to the USDA, a standard 1.5-ounce serving of straight bourbon contains 0 grams of sugar. However, understanding how much sugar is in a glass of bourbon whiskey requires more context, as the perception of sweetness and the use of mixers dramatically affect the final sugar content. This deep dive explores the science behind bourbon's sugar content, separating fact from myth.

Most people are surprised to learn that pure, distilled spirits, including rye whiskey, contain virtually no sugar in the final product. The sweet taste often comes from the barrel aging process, not from residual sugars, providing a definitive answer to the question: is there a lot of sugar in rye whiskey?

According to the U.S. Food and Drug Administration (FDA), a product can be labeled gluten-free if it contains less than 20 parts per million (ppm) of gluten. This standard is relevant when asking, 'Is there gluten in Cabernet Sauvignon?', since wine, at its core, is naturally gluten-free as it's made from grapes. However, certain steps in the winemaking process raise important considerations for those with celiac disease or gluten sensitivity.