Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!linus!decvax!tektronix!tekmdp!scotth
From: scotth@tekmdp.UUCP (Scott Herzinger)
Newsgroups: net.wines
Subject: Re: RE: Berbun and Conyack
Message-ID: <2260@tekmdp.UUCP>
Date: Thu, 29-Sep-83 13:24:41 EDT
Article-I.D.: tekmdp.2260
Posted: Thu Sep 29 13:24:41 1983
Date-Received: Sun, 2-Oct-83 18:30:49 EDT
References: ncsu.2351
Lines: 29

I don't think anyone has, in this discussion, distinguished bourbon and
cognac beyond the obvious taste differences:

Cognac is, loosely, brandy.  Officially, brandy produced in the region
near Cognac, France, but often used just to label quality brandy, and
unfortunately, sometimes as a synonym for any brandy.  And brandy is the
product resulting from distallation of fermented fruit juices, grapes
and plums in particular, but also (especially in the states) many other
berries and apricots, etc.  I've heard some put it this way: brandy is
distilled wine (I guess this comes from the fact that the juice is fer-
mented before distillation).  But cognac is always good brandy.

Bourbon is a horse of a different color, and one I'm not too familiar
with (I prefer brandy, and buy cognac when I can afford it).  Bourbon
does, as I understand, result from distallation of grain ferments.
I do know for certain that the bourbon whiskey of the southern states
is distilled from a mash containing at least 51% corn.  As to more
pedigreed bourbons, ...

 --
	Scott Herzinger
	Tektronix, Inc.
	PO Box 4600, MS 92/525
	Beaverton, OR 97075
	
	Usenet:	...{ucbvax,decvax,pur-ee,ihnss,chico}!teklabs!tekmdp!scotth
	ARPA:	tekmdp!scotth.tektronix @ rand-relay
	CSnet:	tekmdp!scotth @ tektronix
 --