Whisky
Whisky (alternatively whiskey) is a strong alcoholic beverage, made by distilling beer, from some kind of cereal or grain.[1][2]
The grain is first soaked, and smashed, and allowed to ferment, then distilled. Finally products called whisky are aged in oak barrels, which have been charred, on the inside.
When the step of aging is skipped the product is known as moonshine.
During the fermentation step sugars from the grain are digested, by yeast. Fermentation does not digest all the energy from the grain. Its end products are alcohol, and other poisonous chemicals, including methanol, acetone and benzene.
There are various kinds of distillation, including vacuum distillation. Each of the liquids in beer being distilled has a different boiling point. By carefully raising the temperature, the distiller can capture each liquid, as it boils off. Water boils at 100 degrees celcius. Acetone, methanol, ethyl acetate, alcohol and benzene boil at 56.05°C, 64.7°C, 77.1°C, 78.3°C and 80.1°C, respectively.
| whisky | cereal | origin | notes |
|---|---|---|---|
| Scotch | barley | [[Scotland] | |
| Bourbon | maize | USA | |
| Rye whisky | Rye | Canada |
References
[edit | edit source]- ↑
Chris Middleton (2025-01-23). "Mythbusters: The two faces of fusel oils". Whisky Magazine. Archived from the original on 2026-03-11. Retrieved 2026-07-22.
The primary fusel alcohols, amyl (60–70 per cent of fusel oils), butanol, and propanol, are insolvent in water, carrying two extra carbon molecules. Colourless fusel oils have a fetid, offensive smell, and an acrid taste. Small doses make whisky unpalatable and injurious to drinkers’ health.
- ↑
Richard P. Pohanish (2017). "I". Sittig's Handbook of Toxic and Hazardous Chemicals and Carcinogens. Elsevier. p. 1820–1906. doi:10.1016/b978-0-323-38968-6.00009-0. ISBN 978-0-323-38968-6.
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