Drinking Science
The production of alcohol probably began by accident, but today it is a highly scientific and increasingly well-understood process, whether that’s fermenting beer and wine or distilling spirits. In this section we discuss questions around topics such as the accelerated aging of spirits, when and why certain products spoil, and even whether absinthe can make you go crazy. A lot of our coverage here is experimental, with deep dives into everything from glassware to various types of beverage cooling systems.
Top Drinking Science Posts:
Experiment: Ice vs. Whiskey Stones vs. Tilt Chilling Sphere
Does Absinthe Make You Hallucinate?
What’s the Difference Between a Pot Still and a Column Still?
All About Dusties: 1970s vs. 2018 Bourbon Tasted Side by Side
Does Glass Shape Affect the Way a Whiskey Tastes?
How to Build a Better Bourbon: The Science Behind Buffalo Trace and the Lessons of the Single Oak Project
Cork vs. Screwcap: Here Comes the Science
Why Are Some Spirits Rested in Stainless Steel?
There is something glorious about walking into a ballroom and seeing dozens of tables collectively pouring hundreds of different wines or whiskeys. I recently attended two “Grand Tastings” in and near Boston, and it got me thinking about what makes for a successful Grand Tasting and how people can get the most out of the…
While it’s not Japan’s largest sake producer by volume, Yamaguchi-based Dassai is undoubtedly one of the more prestigious major producers. By the company’s own estimates, it’s responsible for perhaps 30% of Japan’s domestic market for Junmai Daiginjo, a classification that signifies high levels of rice polishing (at least 50% of the original grain is polished…
When enjoying whiskey, many prefer it neat, but for those occasions that call for a chill, the typical ice from a kitchen freezer just doesn’t cut it. While perfectly safe to drink, common ice made from municipal tap water can detract from the experience due to its shape, size, and clarity. Enter the ice ball,…
Throughout much of history, reliable access to safe drinking water has not been guaranteed. While some areas had less risky water than others, the widespread implementation of water treatment methods did not blossom until the early 20th century. In 1914, the first federal regulations regarding drinking water quality were established by the United States Public…
People tell us all the time we have a great job. That may be true, but let me tell you, we also have complaints. Nine of them, to be exact — as of today, at least. If you’ve ever gotten rankled by your sommelier, your bartender, your booze merchant, or your favorite brand of hooch,…
Nearly a century after its publication, Larousse Gastronomique remains a pillar of French cuisine. Alongside Auguste Escoffier’s Ma Cuisine and Elizabeth David’s French Provincial Cooking, it helped usher in a new era of cookbooks, reinvigorating European culinary tradition. Larousse Cocktails, originally published in French in 2019, has finally received its slightly overdue English translation and…
With the NA movement in full swing — and non-alcoholic wines getting better every day — it’s natural to ask the question: How should you store them? How long will they last? And how do you deal with open bottles? There’s lots of information on traditional (with alcohol) wine storage, but nothing I’ve ever seen…
Aging wine and spirits on and around the water has become something of a Thing lately, with operations like Jefferson’s sending whiskey around the world on ocean voyages and Maison Ferrand aging Cognac on a barge in the Seine. Wine of the Sea is something very different. A Wisconsin wine importing company called the BZ…
On the eve of their 10th anniversary, Drinkhacker sat down with Ann Marshall and Scott Blackwell of Charleston’s High Wire Distilling. What began as a short Q&A pinpointing a few of the James Beard-nominated distillery’s highlights quickly evolved into an hours-long conversation about agriculture, friends, family, and just plain ol’ culture. The recurring theme during…
Malcolm Waring has spent years thinking about water. Waring started with Pulteney Distillery in 1990, and after working his way up the production ladder, he became Distiller Manager, a title he’s held for 15 years. As the leader of the team behind Old Pulteney’s core and limited expressions, his responsibilities focus on production capacity and…