The Science of Scotch Whisky!

Charles Bryant

Cool article here from Popular Science, a great site if you haven't checked it out. A "friend" of the Web site decided to separate scotch whisky into it's different components so he could taste the individual notes. Pretty cool if you ask me, but how would you do such a thing you ask? They cranked up an evaporator that "uses a process of vacuum distillation at room temperature to separate liquids based on their relative volatility." Again, pretty cool, and for some reason reminds me of our moonshine podcast. They used a range of scotches, all single malts of varying age. In the end, an 18 year old Glenlivet that might be known for its "oakey" vanilla notes can be tasted with or without the oak, or sans vanilla. It's pretty interesting, because it's based on the volatility of the liquid, one part might have a lot more alcohol than the other. Not that say that it made any part undrinkable, according to the "scientist" that performed it. He seemed to find redeeming qualities from all and even preferred one of the separated scotches to it's full-bodied original.

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