What is the scientific name of dominant alcohol in whiskey?

The dominant alcohol in whiskey is ethanol, also known as ethyl alcohol or grain alcohol. It is a clear, colorless liquid with a slightly sweet odor and a burning taste. Ethanol is produced by the fermentation of sugars by yeasts. In the production of whiskey, grains such as corn, barley, or rye are cooked and then mashed with water to convert the starches into sugars. The mash is then fermented with yeast, which converts the sugars into ethanol. The resulting liquid is then distilled to increase the concentration of ethanol.