Yes, there is less sugar in whisky than in other alcohols. Typically, a standard shot (1.5 ounces) contain around 0.044 grams of sugar, but this can vary. The sugar content in a 12-ounce glass of 86-proof alcohol will equal 0.088 grams.
Whisky is made with malted grains that are crushed and soaked in water before being laid on a floor to germinate (partially sprout). This process allows the grains to secrete an enzyme, which converts the starches in the grains to sugars. The sugars are then extracted during mashing and converted into alcohol during fermentation.
Fermentation involves adding yeast to the sweet wort, which converts the sugars into alcohol. After fermentation is complete, most of the sugar has been converted into alcohol, and no residual sugars are left in the mixture. Distillation concentrates the alcohol by heating the liquid and separating the alcohol from the water and grain particles. If there are any sugars left, they remain at the bottom of the still and are discarded.
Whisky is typically aged in oak barrels, and if it is aged in sweet wine barrels, such as those used for aging sherry, it may pick up some trace amounts of sugar from the wood.
