ellagic acid

is a phenol in whisky, derived from barrels as well as possibly created when water-soluble tannins in barley break down into glucose and either gallic or ellagic acids, both of which are aromatic compounds typical of malt whisky. As an antioxidant, it may ameliorate some negative effects of drinking alcohol.

See also phenols.

Iino, T., K. Nakahara, W. Miki, Y. Kiso, Y. Ogawa, S. Kato, and K. Takeuchi. “Less Damaging Effect of Whisky in Rat Stomachs in Comparison with Pure Ethanol: Role of Ellagic Acid, the Nonalcoholic Component.” Digestion 64, no. 4 (2001): 214–221.

By: Doug Frost