this is fascinating....two questions:
during aging, when volume is lost, does that mean that what remains is more potent, either in alcohol, or in sugars/other ingredients?
second, when the whiskey mixes with the charred wood, is this really at the microscopic level, or does it have to go through some sort of sieve when it leaves the oak barrel?
by the way, i'm not a big drinker...but recently i had a scotch with my cigar...that was a mistake.
i found the taste of the scotch to be too overpowering and it overtook the cigar. maybe i just need more practice on combining the two, but i think next time it will be cigar first, then scotch. not simultaneous.
during aging, when volume is lost, does that mean that what remains is more potent, either in alcohol, or in sugars/other ingredients?
second, when the whiskey mixes with the charred wood, is this really at the microscopic level, or does it have to go through some sort of sieve when it leaves the oak barrel?
I'm not sure. I just know that it tastes damn good.