Is there a WhiskyGeek in this forum that can help me understand something? In Austria whisky must be, among other things, less than 94.8% vol. has been distilled in such a way that the distillate has the aroma and taste of the raw materials used. That is saying more than 5.2% must taste like grains in the mashbill and cannot be distilled to something like vodka, right? What is the rationale of 94.8%?

Posted by WhiskyRanked at 2022-10-12 19:28:08 UTC