For example, I’ve heard bourbon is sweeter than other whiskies because it’s made from corn, rhum agricole is grassy because of sugarcane, and tequila is vegetal because of agave. What I understand is distillation concentrates alcohol because alcohol has a lower boiling point than water, so it’s heated and the vapor condenses on the other side. So how do flavors make it through? Also, aren’t sugars way bigger/heavier than alcohol and water? How do they make it all the way through?
In: Chemistry
I distilled a barrel of Guinness once and it made the most amazing smokey whiskey. I never understood why it isn’t commercially available.
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