Corn whiskey
Corn Whiskey
Corn whiskey (/kɔːrn ˈwɪski/) is a type of distilled beverage made primarily from corn (Zea mays). It is a popular alcoholic beverage in many parts of the world, particularly in the United States, where it has a long history and is often associated with traditional American culture.
Etymology
The term "corn whiskey" comes from the English words "corn," referring to the grain used to produce the beverage, and "whiskey," which is derived from the Irish word "uisce beatha" and the Scottish Gaelic word "uisge beatha," both meaning "water of life."
Production
Corn whiskey is produced by fermenting a mash made primarily of corn, and then distilling the resulting alcohol. The distilled spirit is then typically aged in barrels, although this is not a requirement for corn whiskey as it is for other types of whiskey such as bourbon or rye whiskey. The aging process can impart additional flavors to the whiskey and can also affect its color.
Related Terms
- Distillation: The process of purifying a liquid by heating and cooling.
- Fermentation: The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms.
- Mash: A mixture of grains and water, heated to convert starches into fermentable sugars.
- Bourbon: A type of American whiskey, a barrel-aged distilled spirit made primarily from corn.
- Rye whiskey: Whiskey made from rye grain, which has a spicier flavor compared to corn whiskey.
External links
- Medical encyclopedia article on Corn whiskey
- Wikipedia's article - Corn whiskey
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