Posted by Kurt M. on 9/16/2004, 10:18 pm Here is a Website that talks a little more about it.
Link: Sugar profile
The sugar contents you find in any whiskey is the result of malted barley germinating and converting the starch in to sugar. During the fermentation process most of the sugar is converted into alcohol. Of course, I have never attempted to measure sugar contents in whiskey, but don't believe you will find more than .5% residual sugar in a 750ml bottle. In whiskeys that have fermented for long times, e.g. 18 years or longer the sugar contents are even lower. For comparison, grape juice contains about 15% sugar and dry champagne about 4 grams.
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