The general rule of thumb is this: the longer you age the alcohol, the smoother it tastes. The aging process is what makes whiskey drinkable. The maturation process: What makes whiskey so smooth Here’s the process New York Distilling Company uses to make their rye whiskey. Here the alcohol can swirl and condense until it reaches the desired strength. The first column allows for the steam and wash descend, and the second column carries the alcohol from the wash. When it comes to American grain whiskies like bourbon, the most popular type of still is the column still. It features two columns that allow the mash to flow continuously through the columns. This is a variation of the column still (or “continuous still”) is used by most distillers in Europe and America. (Well, depending on the brand of whiskey you’re drinking.) The stills are typically made from copper, since copper properties remove sulfur from the alcohol, making it taste less like rotten eggs. Nowadays distilleries use modern equipment to eliminate bacteria and to help standardize the process. It was incredibly potent and brutal, mainly because they hadn’t yet figured out the secret to whiskey. It wasn’t until the 15th century in Scotland and Ireland that things started to get interesting, with the Europeans making a distilled alcohol for medicinal purposes.īut this was still nowhere near what we would call modern whiskey. Once the Babylonians figured this out, the process hopped around Europe and Asia until the 13th century, when Italians finally figured out how to utilize this process for distilling wine. Distillation is essentially heating liquid to evaporation, then collecting the condensed, cooled liquid that’s left. In 2,000 BC the Babylonians were needing to make better perfumes, they figured out a rudimentary version of what we know as distillation.
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