There is a ton of good chemistry in Scotch whiskey production.Cooked grains are added to water resulting in a \"mash\". Yeast isadded to the mash and fermentation begins. Sugar in the grains isconverted to alcohol. The level of the alcohol rises to about 10%.At this point, in order to increase the alcohol content, the crudeproduct is distilled. My question relates to flavor. If the liquidcontents are being distilled, how are flavor profiles carried overfrom the initial fermentation mixture? Comment on this issue inrelation to the principles of distillation. Also, the distilledproduct is not 100% alcohol. Why?
