Tag: Oak aging

According to scientific studies, aged whiskey contains a significant concentration of ellagic acid, a natural antioxidant absorbed from the wooden barrels used during maturation. This polyphenol is not present in the distilled spirit itself but is a product of the long aging process in wood.

The white wine used as the base for cognac is notoriously acidic, with some analyses showing a pH around 3.2 before distillation. However, the intricate process of double distillation and oak aging fundamentally changes this, resulting in a finished spirit with a much lower level of acidity.

While wine grapes are naturally gluten-free, trace amounts of gluten can rarely be introduced during production. For individuals with Celiac disease or gluten sensitivity, understanding **what red wines are not gluten-free** is key to a worry-free experience. This guide explains how potential cross-contamination occurs and how to make informed choices for a safe diet.