Term used in the production of
distilled beverage
Liquor ( , sometimes hard liquor), spirits, distilled spirits, or spiritous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. While the ...
s.
Wash is the finished product of
fermentation
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduce ...
destined to be distilled for the first time. Distillation being the removal of impurities or purification of the spirit (alcoholic liquor), hence it is being washed. Also referred to as Low Wines (4%-20%
ABV
Alcohol by volume (abbreviated as alc/vol or ABV) is a common measure of the amount of alcohol contained in a given alcoholic beverage. It is defined as the volume the ethanol in the liquid would take if separated from the rest of the solution, ...
) when distilled the first time, and High Wines (20%-65% ABV) when the spirit has been distilled additional times.
References
See also
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Single malt whisky
Single malt whisky is malt whisky from a single Distillation, distillery.
Single malts are typically associated with single malt Scotch, though they are also produced in various other countries. Under the United Kingdom's Scotch Whisky Regulat ...
(fermentation and distillation description)
Distilled drinks
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