The word whisky comes from the Gaelic and means as much as "water of life". And indeed, there is a lot of life in such a bottle: the processes that take place during production ensure an incomparable variety of flavors.
Whiskey and science
Although there is also a lot of chemistry at play with other alcoholic beverages such as beer or wine. But the special combination of different chemical and physical processes makes the whisky particularly interesting from a scientific point of view, says Lars Fischer from science.
At the beginning of every whiskeys there is the fermentation that already shapes the taste decisively. The basis is always grain. With Scotic Scotch it is barley malt, in US bourbon, for example, corn can also be. Drying over the cheeky aromas creates more unique flavors.
In the second step, the whiskey is fired: the so-called distillation separates the components and leaves only the desired proportions. Here, too, the taste is refined decisively with the help of chemistry. For example, a special role is played by the copper of the boiler.
Then the whiskey wanders into the wooden barrel. The storage takes at least three, but often also twelve years or longer. Certain substances and also a certain part of the alcohol escape through the wood over the years, the so -called "Angels' Share". The liquid and wood react in a variety of ways and new flavors.
In an interview with detektor.fm presenter Marc Zimmer, Fischer goes through the most important steps in the production process and explains them. He also reveals why, from a scientific point of view, you should always enjoy your drink with a splash of water and what the price reveals about the quality of whiskey.
