Final answer:
It is false that evaporation plays a minor role in whiskey maturation, as the evaporation of water and alcohol, or the 'angels' share,' contributes to concentration and flavor. Rubbing alcohol evaporates faster than water due to weaker hydrogen bonds and a lower boiling point, leading to higher kinetic energy at the same temperature.
Step-by-step explanation:
The statement that the evaporation of water and alcohol plays only a minor role in whiskey maturation is false. During whiskey maturation, both water and alcohol evaporate through the cask, a process known in the industry as the "angels' share." This evaporation affects the concentration of spirits within the cask and contributes to the flavor development.
Regarding why rubbing alcohol evaporates much more rapidly than water at STP, it's because alcohol has a lower boiling point compared to water. The reason behind this is the hydrogen bonding between water molecules, which is stronger than the hydrogen bonding between alcohol molecules. Due to this strong hydrogen bonding, more heat is required for water to boil than alcohol. When a liquid is heated, a greater fraction of the liquid's molecules have the kinetic energy necessary to escape the surface, contributing to the rate of evaporation.