- Hi JV,
In the UK we have an Act of Parliament called the Trade Desciptions
Act which protects products and consumers from mis-labelling.
A good example is the difference between caramel and sugar. Both have
the same ingredient (sugar) but have quite different looks, smells
and tastes. The parameters of the Act stipulate that to be called
caramel, the sugar must be treated in a certain way that will only
produce caramel. Otherwise an unscrupulous trader could take a bag of
sugar and label it as caramel.
Likewise, bourbon has to meet legisaltive requirements (abv, colour,
taste etc) to be called Bourbon.
--- In new_distillers@y..., John Vandermeulen <vandermeulen@n...>
> Why is there a limit on the alcohol strength in distilling bourbonwh.?
> Beside being made from 51-79% corn, it is stipulated to bedistilled to no
> more than 80% alcohol. I understand that more corn flavours comethrough
> this way, but that surely is not a matter for legislation?!
> John V.