does malt whisky contain sugar?

Question

my father has diabetes and i was wondering if it was safe for him to drink

Answer 1

No.
1. Besides carbohydrate, protein, and fat the only other substance that provides calories is alcohol. Alcohol provides 7 calories per gram. Alcohol, however, is not a macronutrient because we do not need it for survival. (see source below about macronutrients)

2. If you look at the nutrional information provided for whiskey and other spirits it contains zero carbohydrate (sugars fall under this macronutrient), protein or fat. All the calories are coming form the alcohol.

3. Alcohol is made with sugar but all spirits are distilled (all solid sediment in including sugar are usually left behind in the distilling unit). Liquors usally have surgar added after distilling (like snapps baileys kalua). This is not true of beers and wines which are only filtered usually and contain carbs and/or sugars.

4. Though alcohol has no sugar, that does not mean alcohol is safe for consumtion by diabetics. Please read the link in the source about alcohol from the american diabetic society.

Answer 2

1

Answer 3

2

Answer 4

Not "sugar" as in the stuff you put on your cereal in the morning.

Whisky (as you don't spell is "whiskey" I assume you mean the proper, Scottish, stuff) is distilled from an acoholic brew made from malted barley. The malted barley contains various sugars (not sucrose) - these are needed to get any fermentation happening. Fermentation turns these sugars to alcohol.

Usually the whisky is distilled after all the sugars have been fermented. So in fact in the end result there are no sugars of any kind. But certainly not sucrose - if you put sugar in either your whisky or the initial mix to make it from the Scots would do something very unpleasant to you. Probably involving haggis. And deep fried Mars bars.

Answer 5

Malt whisky contains NO sugar.

It's true that sugars from the malted barley is where the alcohol originates. But the distillation process removes the alcohol from any remaining sugars, solids, etc., that's in the wash (the fermented malt/water/yeast mixture).

After the distillation, it's stored and aged in oak barrels where it gets its flavor and brown color. There is never any added color or sweetener or flavoring.

There are a few whisky-based liqueurs (containing significant sugars and flavorings), but they'll be clearly labeled as such, versus actual "whisky."

Answer 6

Maltose is a sugar derived from mashing malted grain. That sugar undergoes fermentation in which yeast cells break down the sugar into (primarily) CO2 and alcohol. That which is not fully broken down (mostly H2O and residual sugars) and the alcohol are together distilled. The distillation process heightens the concentration of alcohol and lowers that of the water and residual sugars.

After the process of both fermentation and distillation there is very little sugar left in the end product. Although some distilleries will add back a portion of sugar to add balance and a touch of sweetness to the whiskey.

Answer 7

I don't know of any of those bottled drinks that aren't sweet tasting. And it all reduces to sugar nutritionally...the alcohol, any fruit juice, the corn syrup or other sugars. So I think from both angles you are barking up the wrong tree with these drinks. If you want a hard beverage go with whisky and gin, mix with a diet soda or a bit of fruit juice which is at least a natural sugar. Course...alcohol isn't good for managing weight or sugar intake and it is all hard on your teeth. So no matter why you are trying to skip sugar, booze doesn't help.

Answer 8

boarding j is correct on this one. ALL alcohol has some sugar in it. the sugar reacts with yeast to provide the alcohol.

Answer 9

Yes. All alcohol has a high sugar content.

Answer 10

yes, malt