SC - Russian embassy meal

[Philip & Susan Troy]

LrdRas at aol.com wrote:
> 
> 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

Something to add to the above, in reference to bouirbon and other
American whiskeys (what is the grammatically correct plural of whiskey,
which would refer to American varieties, and whisky, to British ones?):

Corn (i.e. maize) is used in the production of bourbon and sourmash
whiskey, and, occasonally, in rye. It is not used, AFAIK, in the
production of any European whisky(plural of). As far as vodka goes,
while it can be, and has been, made from potatoes, most is now made from
grain and it wouldn't surprise me at all if some were made at least in
part from maize.

In addition to the charcoal filtering, as Ras correctly points out as a
difference between vodka and whiskey, there is the even more significant
aging process, often in charred (on the inner surface) barrels, normally
oak. The oak absorbs some volatile esters, as well as adding tannins and
other flavors and color of its own, as does the charcoal on the inner surface.

Except to a connoisseur, both potcheen and white lightning (unaged
whiskies) bear a pretty close resemblance to vodka, which generally is
not aged.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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