rumsponge wrote:I doubt it. Many of the flavours that are created during the ageing have substantially higher boiling points than alcohol or even water.
For example vanillin (formed during the ageing on oak), has a boiling point of 285 C.
Give it a try ?
rumsponge wrote:I doubt it. Many of the flavours that are created during the ageing have substantially higher boiling points than alcohol or even water.
For example vanillin (formed during the ageing on oak), has a boiling point of 285 C.
Give it a try ?
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