What is the Caramel colouring in Whisky? Why is there caramel colouring in Whisky? anyways? You always hear about the E150a in Scotch. Is E150a a Caramel colouring? What is the Caramel Colouring in Whisky? The answer to this questions... Continue Reading →
I have been looking for some actual science that explains how we smell and taste whisky. How do whisky-chemicals interact with you brain.? I say brain because your brain is the end point. ps: if you replace whisky by whiskey,... Continue Reading →
I was reminding the Feis Ile 2016 Masterclass when Octomore Black Art was first presented. If you missed the introduction you can look at it here If you have not seen the introduction. Please take 10 minutes to watch the... Continue Reading →
I was reading an article by Cornelis van Leeuwen and Gerard Sequin called "The Concept of Terroir in Viticulture" [1] in order to understand better what the wine making folks mean with the concept of "terroir". Mind you, I am... Continue Reading →
The world of Whisky Blogging, Whisky Writing, Whisky Journalism and Whisky Reviewing is just as susceptible to the Dunning-Kruger Effect as any other field of interest. The people that know what the previous sentence means are obviously aware of the... Continue Reading →
What do you think? Can I ask people that read my blog to help fund a Whisky Science book purchase? The book costs about €140,- and is crammed full of chemistry and flavour compound chemistry which I love! Only thing... Continue Reading →
A while back I posted a blogpost about the Bruichladdich Yellow Submarine. In this blogpost I say it would so rock if someone had an empty bottle that they would be able to send to me. And guess what! A... Continue Reading →
April 2019 was an altogether quiet month for the publication of Whisky related studies. Luckily May 2019 was less boring, but only slightly so alas. Whisky Authentication This month yet another Whisky Authentication study was published. This time the method... Continue Reading →
I keep track of whisky related studies being published in journals and magazines and a publication in Nature Scientific Reports looked interesting. The study investigates how different kinds of wood sugars degrade over time and how they are supposedly transferred... Continue Reading →
In multiple blogpost about how to make proper tasting notes I mentioned the use of a harmonised vocabulary to ensure everybody understands one another. For this purpose the ISO standardisation organisation has drawn up a standard that lists exactly that.... Continue Reading →
I have had a YouTube Channel for some time now and I never really figured out what to do with it. I did some thinking and I decided to make my channel about the Science I need to know to understand Whisky.
I visit a liquor shop in my hometown of Lelystad sometimes. This liquor shop has an upper floor where the non-standard collection is kept. So naturally I visit there and brows. Some time ago I noticed a whole range of... Continue Reading →
