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
So is it possible to heat an islay like Laphroaig 10 to a certain point and “boil” off whatever it is that leaves that band-aid taste/smell and leave the rest of the deliciousness?
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