"Can chemistry replicate the flavour of vintage whisky" Topic
7 Posts
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Tango01 | 09 Jan 2021 10:17 p.m. PST |
…overnight? "HAPPINESS for me is a few good friends, a selection of unusual whiskies – and definitely no ice. When I lift a glass to my nose, it is a portal to a different world of perception. There could be scents of vanilla, fruit, smoke and even freshly cut grass, all of which act like clues to the story behind the spirit. Sniff carefully, and I might discern the myriad choices the drink's makers made as they carefully crafted it over many years.
Lately, however, I have found myself asking whether the prodigious efforts of distillers are entirely necessary. Ageing spirits in barrels for years is painstaking stuff. Is it possible to make a dram without all that faff? After all, there are people on the whisky scene who claim to be able to produce a delicious version in a single night…." From here link Amicalement Armand |
etotheipi | 10 Jan 2021 6:33 a.m. PST |
This is a great set of discoveries and the best thing ever done with chemistry. Been around for a while … link link |
Editor in Chief Bill | 10 Jan 2021 8:14 a.m. PST |
Courtesy of New Scientist Magazine – subscription required |
Oberlindes Sol LIC | 10 Jan 2021 11:48 a.m. PST |
That's what they were talking about when they said, "Better living through chemistry." |
Tango01 | 10 Jan 2021 3:21 p.m. PST |
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Raynman | 10 Jan 2021 9:53 p.m. PST |
Might be possible, but why? If you're only going to smell it, maybe. But the flavors rolling across your tongue along with the aroma's in your nose. Mmmmmmm……… Gotta go get me a single malt! Bye! |
etotheipi | 13 Jan 2021 11:49 a.m. PST |
The companies that do this had professional whiskey tasters come in and they could not tell the difference. |
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