I don’t think it’s directly related to ABV/proof, but it can definitely taste that way. “Drier” drinks tend to not mask the alcohol as much, IMO. For example, the main difference between sweet and dry vermouth is how much sugar is in them, but they tend to be basically the same ABV.
I don’t think it’s directly related to ABV/proof, but it can definitely taste that way. “Drier” drinks tend to not mask the alcohol as much, IMO. For example, the main difference between sweet and dry vermouth is how much sugar is in them, but they tend to be basically the same ABV.
It’s also because more of the sugar in the drink has been eaten by yeast and turned into alcohol.
Kinda. A lot of times the sweet varieties have just had sugar added back in to backsweeten it.
You can do that with beer too. It’s pretty common for sweet varieties like honey ales to backsweeten after fermentation.