I wrote a story for Popular Science on the science of barrel aging. The story was inspired by a trip to The Glenlivet where I tasted a 50-year-old whisky without any smoky qualities - but 50 years ago this and most whisky would have been at least lightly peated. So I went into the article specifically looking for what happens with the smoke, but ended up writing about wood interactions as well. To do the story, I read several wood science articles sent to me by Diageo whisky ambassador/smart-guy Ewan Morgan, spoke with Dr Bill Lumsden from Glenmorangie, interviewed Bryan...
from Alcademics http://ift.tt/1HAhg8i
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