Wheat whiskey

From WikiMD's Food, Medicine & Wellness Encyclopedia

Wheat Whiskey[edit | edit source]

Wheat whiskey is a type of whiskey that is primarily produced from wheat. The grain is used in the distillation process to create a unique flavor profile that is different from other types of whiskey such as rye whiskey or corn whiskey.

Production Process[edit | edit source]

The production process of wheat whiskey is similar to other types of whiskey. The wheat is first malted, a process that involves soaking the grain in water and allowing it to germinate. This process converts the starches in the grain into sugars, which are necessary for the fermentation process.

The malted wheat is then mashed, a process that involves mixing the grain with hot water to extract the sugars. The resulting liquid, known as the wort, is then fermented by adding yeast. The yeast consumes the sugars in the wort and produces alcohol and carbon dioxide as byproducts.

The fermented wort is then distilled to increase the alcohol content and remove impurities. The distilled liquid, now known as new make spirit, is then aged in wooden barrels for a period of time. The aging process allows the whiskey to develop its unique flavor and aroma.

Flavor Profile[edit | edit source]

Wheat whiskey is known for its smooth and mild flavor profile. It is often described as having notes of vanilla, caramel, and toffee, with a soft and mellow finish. This makes it a popular choice for those who prefer a less intense whiskey experience.

Popular Brands[edit | edit source]

There are several popular brands of wheat whiskey available on the market. These include Bernheim Original, a Kentucky wheat whiskey that is aged for 7 years, and Dry Fly Washington Wheat, a wheat whiskey that is produced in Washington State.

Serving Suggestions[edit | edit source]

Wheat whiskey can be enjoyed in a variety of ways. It can be sipped neat, on the rocks, or used as a base for various cocktails. Some popular wheat whiskey cocktails include the Wheat Whiskey Sour and the Wheat Old Fashioned.

See Also[edit | edit source]

References[edit | edit source]


External Links[edit | edit source]

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Contributors: Prab R. Tumpati, MD