The Science of Scotch

[beloitpiper]

http://www.popsci.com/entertainment-...science-scotch

While most scotch whiskey terminology veers towards the religious, the so-called “water of life” has been subjected to more scientific scrutiny than one might expect. But it's still a work in progress. Earlier this week at the New York Academy of Sciences, Simon Brooking, Master Ambassador for Ardmore and Laphroaig distilleries, appeared in his traditional clan tartan to walk a crowd through the chemistry behind the whiskey.

As Brookings noted between Scottish toasts and more than a few drinks, the distinctive flavors and textures of scotch whiskies result from three chemical reactions. The initial smoking of the grain with peat fires creates the smoky and sea salt taste distinctive of certain scotches by infusing the barley with large carbon rings called phenols. Those are released from the burning peat; then differently shaped copper kettles determine the texture of the whiskey by regulating how much of the whiskey reacts with the copper during distillation. Finally, the aging in oak barrels gives the whiskey a chance to oxidize, creating chemicals like iso-amyl acetate, or banana flavor.

According to Robert Hicks, Master Blender at the Ardmore distillery, scientific analysis of scotch has uncovered over 800 chemical compounds that affect the flavor of the whiskey. While some of those chemicals exist in only small quantities (the iodine flavor chemical makes up only 5 parts per billion in Laphroaig), their impact on the taste can be immense. However, despite all the technology available to distillers, most still test their scotch the old fashioned way. “There’s a lot of analysis that’s done at the lab,” said Brookings, “but for us down in the distillery, we still like to do it by taste.”

[acstoon]

As I am just acquiring a taste for Scotch, I would gladly submit myself to learning about the variances in flavor & texture, the old fashioned way. LOL

[Prester John]

Lagavulin.

There can only be one.

[turpin]

But then you foreclose on so many experiences!

[JRB]

I love scotch...scotchy scotch scotch!

[Yaish]

I think someone here has a sigline that sums this whole thing up nicely. It reads something like "knowledge is knowing a tomato is a fruit, wisdom is knowing not to put it in a fruit salad".

That's kind of how I see the lab vs. taste experience of testing Scotch. The lab might tell you what's in it, but only testing will tell you if it tastes good.

[Arizona Scot]

And to think they didn't even go into whether or not the peat is in contact with sea water such as speyside, that also affects the taste or where the peat is from such as highland or lowland. All these things will affect the taste, then there is pairing the whisky with food and not to mentions each persons unique taste buds. So as others have said the old fashion way is my favorite. If it taste good I'll drink it.

[ozone]

As my friend the professional winemaker would attest, the human nose is far more complex and far more able to discern subtley than any computer or lab. That's why wine makers and whisky makers make the big bucks. I recently saw a TV show on beer-making and the good folks at budweiser ALSO still use their noses and tongues to test their product.

[Yaish]

the good folks at budweiser ALSO still use their noses and tongues to test their product

They need to recalibrate their equipment then. Blech.