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
A lot of flavor compounds also have boiling points lower than water so they too will evaporate with the alcohol and condense on the other side.
Flavor compounds are also introduced during the aging process after distillation.
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