Comment by hansvm
14 hours ago
I'm not sure if it extends to box wines or Spanish wines, but my main complaint of bottom-shelf wines in the US is that they're pure sugar/acid/alcohol with almost no extra flavors and pretty bad distributions of the main components (especially being far too sweet). A small pattern I'm noticing in your description is the presence of sugar in the distillation inputs. Assume I know nothing about distillation; is that relevant?
> A small pattern I'm noticing in your description is the presence of sugar in the distillation inputs. Assume I know nothing about distillation; is that relevant?
Sugar should be completely removed by a proper distillation setup (although a lazy setup can allow some "contamination" with sugars).