Deconstructing Whisky

Just read an interesting article over at Popular Science about a researcher who is deconstructing Scotch whiskies using a fractionating vacuum evaporator. What’s fascinating about this is that the whisky can be divided into its clear, high-alcohol, “white dog”-like component and its wood-matured component, tasted separately, and then recombined into its original, familiar state. It’s not particularly scientific, but it’s certainly an interesting proof-of-concept for future analysis of whisky maturation and the individual compounds that produce the nuanced flavors and textures of a good dram.

How much do you suppose one of these evaporators costs? =]

Here’s the link:

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