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Message: <blockquote data-quote="Yorksman" data-source="post: 383152" data-attributes="member: 55568">Fermenting sugars with yeast produces alcohol which kills yeast once it gets to a certain concentration. Often, some sugar is left over because it has not all been converted.Whisky is distilled from a mash which contains the sugar yeast and alcohol, ie the alcohol is evaporated off and then condensed, so it contains no sugar, depending on purity and distillation process. Alcohol itself does have an effect on how your blood glucose is metabolised but that is different from the sugars in the drinks.Many whiskys are matured in old port barrels and as the port residue contains some sugar, some small amounts of this gets into the whisky. A drink like gin however can have many different recipes and is the result of adding various berries to the alcohol. Some of these too have sugar. Depending on gin brand, it will have various levels of sugar.</blockquote>

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