On food and cooking the science and lore of the kitchen ( PDFDrive ) 1443

Research has found that alcohol does
indeedstimulatethesecretionofdigestive
hormonesinthestomach.
Bourbonismadefromamashthat’s
usually70–80%maize,10–15%maltedbarley
todigestthestarch,andtheremainderryeor
wheat.Afterfermentingfortwotofourdays,
thewholemash,grainresiduesandyeast
included,isdistilledinacolumnandthena
kindofcontinuouspotstillto60–80%
alcohol.Thedistillateisagedforatleasttwo
yearsinnew,charredAmericanoakbarrels,
whichgivebourbonadeepercolorand
strongervanillanotethanScotchwhiskies
have.Summertemperaturesthatcanreach
125ºF/53ºCinthewarehousesmodifyand
acceleratethechemicalreactionsofaging.
Bourbonsaregenerallychill-filtered;infact
thistechniquewasinventedbytheTennessee
whiskeymakerGeorgeDickelaround1870.
UnlikeFrenchbrandiesandCanadian
whiskeys,bourboncannotbecolored,


sweetened,orflavored;theonlyadditive
allowediswater.
Canadianwhiskeysareamongthemildest
andmostdelicateofthespiritsmadefrom
grains.Theyareablendofalight-flavored
column-distilledgrainwhiskeywithsmall
amountsofstrongerwhiskeys;theycanalso

includewines,rum,andbrandy,upto9%of
theblend.They’reagedforaminimumof
threeyearsinusedoakcasks.
Gins There are two principal styles of
distilled gin made today, English and Dutch,
as well as cheaper gin that cannot be called
distilled because its flavorings are simply
addedtoneutralalcohol.
ThetraditionalDutchproductionmethodis
todistillafermentedmixtureofmalt,corn,
andryetwoorthreetimesinpotstillsatlow
proof:thatis,thedistillatecontainsafair
amountofcongeners,andresemblesalight
whisky.Thenthisdistillateisdistilledone