In fact, whiskey does age by evaporating alcoholS both bad and good based solely on the partial pressure of those compounds in the atmosphere at the surface of the liquid. Yes, there are more alcohols in most all alcoholic beverages than ethanol. There are greater than trace amounts of methanol (MtOH can be added in some processes and the additon limit is 200mg/L naturally occuring MtOH can be greater) Many of the flavor components of alcoholic beverages are higher molecular weight alcohols, or, fusel oils. These are the same compounds found in distilled spirits that cause the alcohol "burn". Ethanol is in fact a sweet flavor. Often the concentration of fusel oils is based on a house style.
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In fact, whiskey does age by evaporating alcoholS both bad and good based solely on the partial pressure of those compounds in the atmosphere at the surface of the liquid. Yes, there are more alcohols in most all alcoholic beverages than ethanol. There are greater than trace amounts of methanol (MtOH can be added in some processes and the additon limit is 200mg/L naturally occuring MtOH can be greater) Many of the flavor components of alcoholic beverages are higher molecular weight alcohols, or, fusel oils. These are the same compounds found in distilled spirits that cause the alcohol "burn". Ethanol is in fact a sweet flavor. Often the concentration of fusel oils is based on a house style.