Wednesday, 7 December 2011

Re-Aging Whiskey

Kevin R. Kosar, author of Whiskey: A Global History (Reaktion 2010), has conducted an experiment: re-aging whiskey.  As reader no doubt know, many of the flavors of a fine whiskey come from barrel-aging.  Water-clear, highly alcoholic spirit comes off the still and goes into the barrel, and after some years, out comes an amber to deep brown nuanced spirit that is delicious to sip.

In the name of science and the pursuit of knowledge, Kosar decided to see if he could take a bottle of cheap, low-quality whiskey and imrpove its quality by putting it back in a barrel for a time.  To see how his experiment in booze-ology went, surf to

[See attached image.]

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