[Colinsky]

Well, we have Bacardi 151 - 75% alcohol. Not quite 90% range, true. But there is a catch: the closer to azeotropic 95% concentration in the distillation cutoff, the less flavor. One could add flavoring herbs directly in the pot on the last distillation, and that's what I'd be doing in their place.

Scotch doesn't get its taste from herbs. It absorbs colors and chemicals while aging inside charred barrels. It's just about like vodka when it goes into the barrel.

[Lovely-Day-For-A-Guinness]

Scotch doesn't get its taste from herbs. It absorbs colors and chemicals while aging inside charred barrels.

While that's true, the final product is determined by other things, like the water, the presence of peat, the rye, the malting, the time in the barrel, the number of times the barrel has been used, and even the air in the cellar.

It's illegal for distilleries in the US to re-use barrels, so they go dismantled to Scotland where they are reassembled and then used roughly five more times. After that, they are chipped and used to smoke salmon, cheese, etc. Those frugal Scots don't let anything go to waste.

[The Red Zone]

There was an article here many moons ago where somebody invented an express aging process for whiskey. They nuke it with microwaves, zap it with electricity, or sumfin.