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The drink was created unintentionally in 1789 when a Bourbon County, Kentucky, farmer sealed his whiskey in a charred barrel. This aging process picked up the mellow smoky flavor of the wood
Whiskey barrel information. Link.
Yes, whiskey is a solution of water, alcohol, and many compounds extracted from the wood of the barrels it was aged in.
Yes. The weight of the water, and or other objects can cause the wood to rot and eventually fall apart. In general, most wood will just absorb the water and then dry out naturally without falling apart.
A wedge is used to 'push' something apart such as wood. An inclined plane is basically a ramp.
The beautiful carmel color of whiskey should come from wood casts but this takes time and is expensive. Young whiskies have carmel added to achieve the color. This is what I have understood. My follow-on question is: how does added carmel change the flavor of whiskey?
The charred oak wood that soaks up the whisky as it's aging.
The specific gravity of whiskey is less than water (.924-.947), so the volume of whiskey itself would float in water. Given that the barrel is made of wood (and should float by itself), a sealed barrel full of whiskey should float.
From the carmelized sugars in the charred wood oak barrels in which they are stored. That is why the barrels are only used once. Most of the carmelized sugar is gone after the barrel is emptied the first time.
Joan B Wood has written: 'Curriculum modules in minority aging' -- subject(s): Gerontology, Study and teaching, Minority aged
Because whisky contain water, ethanol and many other minor organic components.
I certainly don't know, but perhaps some of the color comes from being aged in wood barrels.