Tag: Distilling

According to the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB), a wine labeled 12.5% ABV is legally permitted to have an actual alcohol content ranging from 11% to 14%. This raises a critical question: are alcohol percentages accurate, or is there a standard margin of error consumers should know about?

While the world's most famous "cactus" spirits—tequila and mezcal—are actually made from the agave plant, a succulent, some true cactus species do indeed produce alcohol. The versatile prickly pear, for instance, is used to create spirits like vodka, brandy, and traditional fermented beverages.

The majority of whiskey you see on shelves is a rich amber or golden brown, but surprisingly, the distilled spirit that comes out of the still is actually colorless. The iconic hue of whiskey is not an inherent trait, but is instead developed during the maturation and aging process inside wooden barrels.

While beer is generally more acidic with a typical pH range of 4.0-5.0, whisky is less acidic, often landing in the 4.3-7.0 range. This difference explains why the question, 'which is more acidic, whisky or beer?', has a clear answer rooted in their production methods.

Ethanol is the specific type of alcohol that is safe for human consumption and is the psychoactive ingredient in all alcoholic beverages. This organic compound is created through a natural biological process that relies on a specific type of microorganism to break down sugars from various sources.

The classic Woodford Reserve Distiller's Select bourbon does not contain wheat, utilizing a grain recipe of 72% corn, 18% rye, and 10% malted barley. The perception that there is wheat in Woodford Reserve is likely due to the distillery's separate, popular Woodford Reserve Wheat Whiskey, which has wheat as its dominant grain. This distinction highlights the importance of checking the specific product label, as Woodford Reserve produces multiple types of whiskey.

By legal definition, a spirit must possess a predominant juniper flavor to be classified as a gin. This foundational rule explains why the distinct pine flavor is the very essence of this classic and versatile spirit.

In the United States, 80 proof is the standard bottling strength for many traditional spirits, while 70 proof is often associated with flavored varieties or liqueurs. So, is there a big difference between 70 and 80 proof? The answer is a definitive yes, influencing everything from flavor intensity to how quickly you feel the effects.

Evidence of malting dates back over 13,000 years, revealing that malt is not a unique grain but any cereal that has undergone a specific malting process. This transformative technique is key to creating countless food and beverage products, from beer and whiskey to malted milkshakes and baked goods.

Irish whiskey is made from grains, water, and yeast, with barley being a primary grain that is often used in both its malted and unmalted forms. This combination of ingredients, along with a tradition of triple distillation, contributes to the spirit's renowned smoothness and unique flavor profile.