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?
Some eight years ago I received the craziest gadget I’ve yet to review: The WinePod, a giant urn that helps home winemakers craft their own vino. I ended up spending six months fermenting grapes, aging ...
What better industry could you hope to work in today than the bourbon business? America’s official spirit has never been in better shape. U.S. bourbon sales have risen from 118 million liters in 2000 to ...
Beyond Barrels doesn’t exactly have a new idea: Take whiskey you don’t quite like as is, add a small piece of wood to the bottle, wait a few weeks, then presto, you’ve got extra-aged whiskey for ...
Whiskey samples are a way of life at Drinkhacker HQ, and when you’re in this business for awhile (we’re approaching 9 years and 5000 posts), those samples start to stack up. Sometimes samples come as full ...
Lost Spirits — the company that’s knee deep in ultra-accelerated spirits aging technology — has largely devoted its early experiments to one liquor category: Rum. Why rum? It’s easier to age, with simpler ingredients and ...
My piece on Bryan Davis and Lost Spirits just hit Wired this morning. Check it out! Davis has come up with a method of producing spirits that taste like they’ve been aging in the barrel for ...
The drinking industry’s war on ice is in full force. Fearful that ice will water down their precious booze, entrepreneurs are suggesting alternative chilling systems to bring the temperature of their hooch down. But do ...
Fun stuff from our pals in Kentucky in honor of September, which is Bourbon Heritage Month. Click for the full-size version.
Space whisky? Not exactly, but Ardbeg is releasing an homage to a grand experiment going on with space-based whisky maturation in this limited-edition bottling. Read on for the full press release. Ardbeg Galileo launched to ...
Last year I filled a 1.5-liter micro-barrel with Woodinville’s white whiskey, all part of its “age your own” whiskey kit. I’ve sampled it every couple of months but largely it’s been left untouched since July ...
