Questions for the group: Many regulations state whisky must be distilled to an alcohol strength <94.8% so the distillate has the aroma and taste derived from the raw material. 1) What is the physical process that sets the 94.8% threshold. Or, what is lost at 94.9%? 2) Is the threshold the same for all grains? Bonus points for citing a reference!

Posted by WhiskyRanked at 2023-04-09 11:38:15 UTC