Since I started enjoying distilled spirits, I've been aware of the claims that people in the Gascony region in France where armagnac (a wine distillate) is made, have 50% lower heart disease than the French average.
This has been attributed to the regular and moderate consumption of the local brandy.
It seems that there have been a few theories about why a moderate level of alcohol consumption can be beneficial to cardiac health - ranging from polyphenols from grapes to the actual alcohol itself.
Whilst looking into this further, and being curious about where bourbon and other whiskys might stand in light of this research, I found this article which attributes the health effects of brandy to the copper in the stills.
The article also concludes that:
This is an area of great interest to me. I love brandy (cognac, armagnac and calvados) but also enjoy bourbon and would like to think that my daily tipple of whisky might actually be good for me.Quote:
He said a recent investigation by the same team at Monash had shown whisky to offer the same health benefits.
"We have found that shots of whisky and brandy are very similar in terms of their antioxidant potential," he said.
Does any else have any information on where bourbon might stand in terms of actual health benefits from moderate consumption thereof?
Is it the alcohol, the copper 'signal' from the still or something exclusively found in grape-based drinks? Does all modern bourbon come into contact with copper in distillation?