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Shōchū (Japanese: 焼酎) is a Japanese distilled beverage.It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots.
A barrel-aged beer is a beer that has been aged for a period of time in a wooden barrel. Typically, these barrels once housed bourbon, whisky, wine, or, to a lesser extent, brandy, sherry, or port. [1] [2] There is a particular tradition of barrel ageing beer in Belgium, notably of lambic beers. [3]
Alcohol by volume (abbreviated as alc/vol or ABV) is a standard measure of the volume of alcohol contained in a given volume of an alcoholic beverage, expressed as a volume percent. [ 1 ] [ 2 ] [ 3 ] It is defined as the number of millilitres (mL) of pure ethanol present in 100 mL (3.5 imp fl oz; 3.4 US fl oz) of solution at 20 °C (68 °F).
The concentration of alcohol in a beverage is usually stated as the percentage of alcohol by volume (ABV, the number of milliliters (ml) of pure ethanol in 100 ml of beverage) or as proof. In the United States, proof is twice the percentage of alcohol by volume at 60 degrees Fahrenheit (e.g. 80 proof = 40% ABV).
The difference between the SG of the wort before fermentation and the SG of the beer after fermentation gives an indication of how much sugar was converted to alcohol and CO 2 by the yeast. A basic formula [4] to calculate beer strength based on the difference between the original and final SG is: = The formula below [5] is an alternate ...
Yamazaki Bourbon Cask 1991 60%; Karuizawa 17 YO 40% (pure malt) In the main ranking (covering all categories of whisky) Hibiki 21 YO made it to rank 9 and Nikka Yoichi 10 to rank 14. [12] In 2004, the 18-year-old Yamazaki was introduced to the US. [13] Japanese whiskies have been winning top honors in international competitions, notably Suntory.
Awamori is typically 60–86 proof (30–43% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). [2] Some styles (notably hanazake) are 120 proof (60%) and are flammable. Awamori is aged in traditional clay pots to improve its flavor and mellowness.
Bourbon whiskey (/ ˈ b ɜːr b ən /; also simply bourbon) is a barrel-aged American whiskey made primarily from corn (maize). The name derives from the French House of Bourbon, although the precise source of inspiration is uncertain; contenders include Bourbon County, Kentucky, and Bourbon Street in New Orleans, both of which are named after the House of Bourbon. [1]