Here's How Non-Alcoholic Bourbon Is Made - Tasting Table

Non-alcoholic bourbon is increasingly popular, driven by the demand for alternatives to alcoholic beverages. Producers apply a method called reverse distillation to create flavors without alcohol, allowing for a similar taste experience to traditional bourbon. This involves skipping or altering the final distillation step. The process remains true to core bourbon production methods until the last hour, ensuring that non-alcoholic varieties can be enjoyed either straight or in culinary applications. However, while the flavors replicate those of bourbon, the absence of alcohol affects mouthfeel, presenting both challenges and opportunities for producers and consumers alike.

Non-alcoholic bourbon is gaining popularity as producers use reverse distillation to create flavors reminiscent of traditional bourbon without the alcohol content.

The production process for non-alcoholic bourbon involves malt, mash, ferment, and distill, but skips or modifies the final distillation stage.

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