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Ignore the snobs, because most experts agree: a few drops of water enhance the taste of whiskies, from well-rounded blends to peat bombs redolent of smoke, tobacco and leather. The smoky flavour typical of whiskies made on the Scottish island of Islay, for example, can be traced to a group of flavour-packed molecules known as phenols, and to one in particular called guaiacol. Laboratory simulations revealed that adding a splash of H2O makes guaiacol rise to "the air-liquid interface," Bjorn Karlsson and Ran Friedman of Linnaeus University in Kalmar, Sweden reported in the journal Scientific Reports.
Original Article: Why a few drops of water make whisky taste betterNEXT ARTICLE