Kowloon Spirits in Hong Kong, who are turning traditional aging on its head with an accelerated process. Two months for a single malt?
Those fruity and complex notes (esters) take time. Can a speed-run replicate that chemistry? 🤔
#KowloonDistillery #HongKongWhiskey #WhiskeyScience
Some #WhiskeyHistory and #WhiskeyScience for you: this cool article from @mensjournal.com yesterday on reviving historic types of rye! I’m intrigued!
www.mensjournal.com/food-drink/r...
Today’s #WhiskeyScience post is all about the COLOR of bourbon (and other whiskeys too, I guess 😉)
Bourbon gets its color from the barrel during aging. But WHAT is it, exactly, that imparts that heavenly amber hue? 🥃
I was curious, so I went and dug for the answer.
Time for a 🧵
Today’s #WhiskeyScience topic is a little bit of geology: how limestone can impact bourbon!
🧪🪨💧🥃
One of the things about Kentucky that led to good bourbon is the presence of good-tasting, clean groundwater.
1/?
Today in #WhiskeyScience: whiskey vs. bacteria. Guessing this is the normal 80-proof (40% ABV) version. What do you think will happen? 🥃🔬
www.tiktok.com/t/ZT2EYJoeG/
2/7 Bourbon is packed with flavor compounds, many of which are hydrophobic (they avoid water). Adding a small amount of water disrupts these compounds, releasing aromatic molecules into the air and enhancing the taste. #WhiskeyScience #FlavorHacks
