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?
Blending whiskey is tons of fun. I’ve done blending sessions with Johnnie Walker and Woodford Reserve — but those were just for kicks. With HomeStock, WhistlePig and partner Flaviar are doing something quite a bit different, setting up about 1000 drinkers with kits that let them blend up a whiskey that WhistlePig will bottle and…
Drinkers of both wine and whiskey (and other spirits) must have considered the cork paradox at some point. Here it is: Wine corks dry out, so collectors must store bottles on their side, in order to keep the cork wet and, thus, intact. But spirits are known to damage cork material, so whiskey and other…
Persedo isn’t a spirit brand you can go out and buy. Rather, it’s a technology, known in full as Persedo Polishing Technology, which spirits producers can use to improve their finished product — the proverbial Philosopher’s Stone that can take rotgut and turn it into top shelf hooch. The proprietary system is not an accelerated…
How long does Baileys last? I’ve received this question many times, in many forms. How long can will the bottle stay fresh while it’s still sealed? How long will it keep after it’s opened? Does it need to be refrigerated? Finally I am taking the time to answer your many questions and comments about Baileys…
Were things really better “back in the old days?” Whether you’re talking about music, politics, movies, or your ability to sleep with your doors unlocked, nostalgia is invariably a force to be reckoned with. Everyone loves to pine for days gone by, but few do it with the enthusiasm of the whiskey fanatic. It’s natural…
At its most basic, whiskey is simply distilled spirits aged in wood. For bourbon, the spirits are produced at least 51% from corn and aged in new, charred oak barrels. For single malt scotch, the spirits are drawn from malted barley and typically aged in ex-bourbon or ex-sherry barrels. Irish, Canadian, and Japanese whiskies may…
In our recent review of Charbay’s Double Aged Rum, reader Taylor Fox inquired as to the point of the first round of that double aging. The rum spends five years in stainless steel tanks, then three years in oak barrels. Well, what’s the point of that? We’ve long been told that stainless steel tanks are…
The first time I watched Ralfy on his YouTube channel, it was a revelation. With the right glass and some experience you can learn to get so many different notes out of a whisky! Then you could score it, and share it, letting others know what you think. Many believe that this dark art of…
Working at a whisky festival the other day, I was very fortunate to be able to try Pappy Van Winkle 20 and 23 year old for the first time. I think it’s reasonable to say that these bottles are pretty “hyped,” with tales of huge sums of money being exchanged, second mortgages being taken out,…
My first taste of peaty whisky was Talisker 10, and like they say with other things, you never forget your first. I wasn’t sure if I liked it, it was like someone had put a bonfire in my whisky. Now, I love it and feel like smoky notes give a complexity to many whiskies, especially…