SC - Russian embassy meal

[LrdRas at aol.com]

In a message dated 9/12/99 10:59:51 PM Eastern Daylight Time, 
stefan at texas.net writes:

<< I thought when you distilled grain you got
 something closer to bourbon or whiskey? Rather than the clear, practically
 tasteless modern vodka. >>

Bourbon has a very high percentage of corn in it as do other whiskeys. 

The fermentation process of grain used in vodka production is very different 
from that which is used for whiskey production. Vodka production involves the 
use of wheat or rye mash whereas the latter are a mixed mash of corn and 
other grains. The distillation is done several times until an almost pure 
alcohol (95 proof/190 per cent) results. The finished distillate is then 
filtered through charcoal (and sometimes other materials such as diamond 
chips) several times (typically 3 to 5 times) until it is neutral flavored. 
The final step is the addition of distilled water to reduce the alcohol down 
to the most popular strengths such as 80 or 100 proof (40 and 50 per cent 
alcohol respectively). At least one or two brands that we carry in the store 
have been produced since the early 1600s CE.

Ras
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