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sugar in whiskey mash


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In all seriousness, one would have to refer to the Standards of Identity to know for sure whether or not one could call their spirit "whisk(e)y" if using sugar. What I'm saying has no bearing on scrupulousness or "craft"...just whether it complies with what's in black and white.

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I recently read in the adi newsletter about a whiskey made with sugar and cornmeal in california. I thought it may be commonplace.

but why would you want to? sugar doesn't ferment as well as malt, and if you want a light flavor, just blend NGS into the finished whisk(e)y

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