High wine is produced from low wine and can be used to make various types of alcohol, including vodka and whiskey. It can also be aged for a desirable flavor, but unfavorable conditions can result in an acidic taste. High-alcohol wine is made by limiting the rpm in the distillation process and still falls within the usual 20% alcohol content.
High wine is a term used by distillers to describe the liquid produced from the distillation of what is known as low wine. While not as high in alcohol content as a low wine, the content is still high enough for the product to be used to make several types of alcohol, including vodka and whiskey. Spirits may also be placed in wine barrels and aged if that is the distiller’s preference.
Almost every type of wine or spirits goes through a distillation process that results in fine wine at some point. Rectification or distillation occurs in any process that leads to the production of alcohol. This is true with the water and sugar combination that is fermented just before the distillation process begins, which is commonly referred to as a fermented wash. A typical wash is created using sugar derived from beets or sugar cane, and may also involve the use of corn, barley, and other grains. This wine is also made at one stage in the process when fruits such as grapes or berries are fermented and distilled.
After the first round of distillation, a product known as low wine is produced. A second round of distillation will produce the high wine. Since then, different types of alcohol have been created, based on the number of distillations the wine has undergone.
High wine can also be stored and allowed to age. Assuming the conditions are right, the result can be a wine with a highly desirable bouquet and a flavor that is considered smooth and inviting. However, unfavorable storage conditions can also allow high-alcohol wine to develop into an unusually acidic concoction that tastes very similar to commercially produced vinegar.
The production and aging of tall wine for later consumption is found in most countries of the world. Amateur winemakers who wish to enjoy a wine with a higher alcohol content than the commercial wines sold in many outlets make their own wine. Winemakers find that limiting the rpm in the distillation process produces a full-bodied product that can contain 3 to 7 percent more alcohol than other wines. However, high-alcohol wines still fall within the usual twenty percent alcohol content found in low-alcohol wine. There are also several wineries around the world that produce limited quantities of high-alcohol wine for select customers, as well as for commercial sale.
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