"Generally, sensory compounds present in the colorless, unaged whiskies are also present in their barrel aged counterparts. Those sensory compounds are a product of mashing and fermentation and have the stability to withstand the distillation process. Compounds appearing in the barrel aged whiskies, which were not present in the unaged counterparts, are the product of barrel aging. Also, the total number of sensory compounds present in barrel aged whiskies generally increases with residence time spent in barrels."
I have been looking for any scientific articles on the actual effect of terroir on the actual whiskey, and this week I stumbled upon just such an article. This article is called "Assessing the impact of corn variety and Texas... 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 →
When looking for the influence of terroir I already found out that the word "Terroir" is almost never used. I did some digging on the Journal of The Institute of Brewing & Distilling and found a 2018 study. The synonym... Continue Reading →