Flavor Development Episode 5: Defining Sources of Flavor in Whisky (Ketones & Terpenes) Lifestyle Whiskey Science By Dan Crowell / May 4, 2020 Come to the whiskey science side as we take a dive into ketones and terpenes and their influences on the whiskey production process. Continue reading > Share
Grain to Glass: A Technical Overview of the Whiskey Making Process Lifestyle Whiskey Science By Liz Rhoades / March 22, 2018 A senior research scientist at Diageo walks us through the steps of making whiskey. Continue reading > Share
Solera Whiskey – Real or Historic Fraction? Whiskey Science By Amanda Schuster / February 9, 2018 Solera whiskeys are becoming more common – but are they really made just like sherry? Continue reading > Share
Accelerated Maturation: Can Good Whiskey Be Made in Weeks? Whiskey Science By Paul Hughes / May 6, 2017 Accelerated whiskey maturation has long been a pipe dream of distillers. Is it anywhere near reality? Continue reading > Share
Whiskey Science: Accelerated Whiskey Aging American Bourbon Whiskey Science By Paul Hughes / December 13, 2016 An increasing number of whiskey distillers are seduced by the potential of rapid aging. But is it possible to create a mature spirit in a matter of weeks? Continue reading > Share
Whiskey Science: Scotch Whisky Age Statements – Do They Matter? Scotch Whiskey Science By Paul Hughes / December 8, 2016 Scotch whisky age statements aren’t required, and more distilleries are opting to drop them altogether. What does this mean for the quality of this spirit? Continue reading > Share
Congeners: So Much More Than Hangovers Whiskey Science By Margarett Waterbury / October 17, 2016 Congeners give whiskey flavor, good and bad, and we have yeast to thank. Or blame, as the case may be. Continue reading > Share
Whiskey Science: Cask Geometry Plays a Significant Role in Whiskey Aging Bourbon Scotch Whiskey Science By Paul Hughes / August 28, 2016 The shape of whiskey barrels didn’t come about by accident. Cask geometry makes a difference in how spirits age, where they can be stored, and even how barrels get moved. Continue reading > Share
Whiskey Science: Oak and the Origin of Whiskey Casks Bourbon Scotch Whiskey Science By Paul Hughes / August 10, 2016 Barrels have been used to hold food and drink for a very long time. Scientist Paul Hughes discusses the historical origins of humble whiskey casks. Continue reading > Share
Whiskey Science: An Exploration of Copper Chemistry Whiskey Science By Paul Hughes / June 20, 2016 Scientist Paul Hughes explains the nitty gritty of how copper chemistry ensures the production of delicious, clean-tasting whiskey. Continue reading > Share
Whiskey Science: Looking at the Angels’ Share Bourbon Scotch Whiskey Science By Paul Hughes / June 1, 2016 New contributor and whiskey/food science professor Paul Hughes demystifies the angels’ share. Hint: thirsty celestial beings are not to blame. Continue reading > Share
