Of the whiskey in a barrel, what % of it is barley?
From what I understand, to make wort only 20% of spent grain is left. This leads to a figure of 80% of the grain dissolved in the wort.
After the yeast is added, the wort is distilled, separating the alcohols and leaving stuff behind. Seemingly the barley that has dissolved in the wort, does not get distilled and gets left behind?
What is the original ratio of water liters to kg of grain? After distillation, what % of the mixture is distilled off, and what % is left behind? What would the barley grain makeup of the whiskey mixture be, or just alcohol is distilled taking the converted barley sugars, but leaving all the "barley juice" behind?