Tag: Whisky science

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.

Fact: Distillation removes almost all sugars from fermented spirits. This leads many to ask: is there sugar in Japanese whiskey? We explore the low-sugar reality of this popular spirit and how its unique production methods affect its nutritional profile.