Comments on: New perspectives on whisky and water http://blog.khymos.org/2007/06/03/new-perspectives-on-whisky-and-water/ - dedicated to molecular gastronomy Thu, 18 Mar 2010 08:27:55 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Martin Lersch http://blog.khymos.org/2007/06/03/new-perspectives-on-whisky-and-water/comment-page-1/#comment-167599 Martin Lersch Mon, 19 Oct 2009 20:13:01 +0000 http://blog.khymos.org/2007/05/26/new-perspectives-on-whisky-and-water/#comment-167599 RSC has an article on whisky which also touches in on the subjects I discussed in this post: http://www.rsc.org/chemistryworld/Issues/2008/December/AWhiskyTour.asp It's well worth reading! RSC has an article on whisky which also touches in on the subjects I discussed in this post:

http://www.rsc.org/chemistryworld/Issues/2008/December/AWhiskyTour.asp

It’s well worth reading!

]]> By: blog.khymos.org » Blog Archive » Ice cubes and air bubbles http://blog.khymos.org/2007/06/03/new-perspectives-on-whisky-and-water/comment-page-1/#comment-84761 blog.khymos.org » Blog Archive » Ice cubes and air bubbles Sun, 13 Apr 2008 22:29:03 +0000 http://blog.khymos.org/2007/05/26/new-perspectives-on-whisky-and-water/#comment-84761 [...] cubes are used both to cool drinks, but also to significantly impact the flavour of certain drinks. No matter your motivation, you should never use “old” ice cubes [...] [...] cubes are used both to cool drinks, but also to significantly impact the flavour of certain drinks. No matter your motivation, you should never use “old” ice cubes [...]

]]> By: science.ant http://blog.khymos.org/2007/06/03/new-perspectives-on-whisky-and-water/comment-page-1/#comment-81045 science.ant Sat, 29 Mar 2008 02:39:32 +0000 http://blog.khymos.org/2007/05/26/new-perspectives-on-whisky-and-water/#comment-81045 as an avid single malt scotch whisky enthusiast, i have for several years now been explaining to friends, family and strangers the necessity of adding just a few drops of spring water to open up the aromas and flavors of a quality scotch whisky. (as a disclaimer, i have a small list of scotches that remain indifferent to this technique, and a few others that actually respond downright poorly...) in any case, a while back, a friend of mine sent me a link for a curious product: polished granite cubes from Scotland meant to be chilled and placed in a dram of whisky to cool it, like ice. naturally, we mocked this product greatly, not least for the anticipated damage "granite cubes" would do to our Reidel single malt glasses, but mostly because, well... real men don't chill their scotch. however, having read your excellent blog post and the referenced article, i guess i can actually see a use for a product that could chill a dram below the point of aggregation, without at the same time diluting it beyond the number of drops needed to achieve the whisky's maximum flavor profile. i am in no way affiliated with the company or product, and despite what i've said have no plans for a purchase. however, just because it fits the discussion so well, i will provide a link here: http://www.sippinontherocks.com/ thanks to all contributors for a thought-provoking read... as an avid single malt scotch whisky enthusiast, i have for several years now been explaining to friends, family and strangers the necessity of adding just a few drops of spring water to open up the aromas and flavors of a quality scotch whisky. (as a disclaimer, i have a small list of scotches that remain indifferent to this technique, and a few others that actually respond downright poorly…)

in any case, a while back, a friend of mine sent me a link for a curious product: polished granite cubes from Scotland meant to be chilled and placed in a dram of whisky to cool it, like ice. naturally, we mocked this product greatly, not least for the anticipated damage “granite cubes” would do to our Reidel single malt glasses, but mostly because, well… real men don’t chill their scotch.

however, having read your excellent blog post and the referenced article, i guess i can actually see a use for a product that could chill a dram below the point of aggregation, without at the same time diluting it beyond the number of drops needed to achieve the whisky’s maximum flavor profile.

i am in no way affiliated with the company or product, and despite what i’ve said have no plans for a purchase. however, just because it fits the discussion so well, i will provide a link here:

http://www.sippinontherocks.com/

thanks to all contributors for a thought-provoking read…

]]> By: Martin Lersch http://blog.khymos.org/2007/06/03/new-perspectives-on-whisky-and-water/comment-page-1/#comment-80345 Martin Lersch Tue, 25 Mar 2008 13:45:01 +0000 http://blog.khymos.org/2007/05/26/new-perspectives-on-whisky-and-water/#comment-80345 Redrum: Yes. As I wrote: "high alcohol concentrations anaesthetises the nose and sears the tongue". Although maturation might influence the alcohol level, many whiskies are typically diluted before botteling. So the alcohol concentration of the end product is not really influenced by ageing. One effect of maturation is that more compounds are extracted from the wood. These compounds influence the aroma both directly and indirectly (by formation of micelles and trapping). Therefore it would be a good idea to dilute older whiskies as well as younger ones to "unlock" the aroma. Redrum:
Yes. As I wrote: “high alcohol concentrations anaesthetises the nose and sears the tongue”.

Although maturation might influence the alcohol level, many whiskies are typically diluted before botteling. So the alcohol concentration of the end product is not really influenced by ageing. One effect of maturation is that more compounds are extracted from the wood. These compounds influence the aroma both directly and indirectly (by formation of micelles and trapping). Therefore it would be a good idea to dilute older whiskies as well as younger ones to “unlock” the aroma.

]]> By: RedRum http://blog.khymos.org/2007/06/03/new-perspectives-on-whisky-and-water/comment-page-1/#comment-80344 RedRum Tue, 25 Mar 2008 13:23:21 +0000 http://blog.khymos.org/2007/05/26/new-perspectives-on-whisky-and-water/#comment-80344 does alcohol level play any role to this discussion? one of the reasons to dilute whisky is to lower the alcohol level and control for the numbing effect it might have on the palate and olfactory system. since the more a whisky is matured, the lower its alcohol content is (due to evaporation during maturing), older whisky's would have less alcohol, hence would need to be diluted less. what is your take on this? does alcohol level play any role to this discussion? one of the reasons to dilute whisky is to lower the alcohol level and control for the numbing effect it might have on the palate and olfactory system. since the more a whisky is matured, the lower its alcohol content is (due to evaporation during maturing), older whisky’s would have less alcohol, hence would need to be diluted less. what is your take on this?

]]> By: Friday Cocktail Blogging: The Importance of Ice and Water « Recurring Decimals….. http://blog.khymos.org/2007/06/03/new-perspectives-on-whisky-and-water/comment-page-1/#comment-22363 Friday Cocktail Blogging: The Importance of Ice and Water « Recurring Decimals….. Fri, 22 Jun 2007 09:03:33 +0000 http://blog.khymos.org/2007/05/26/new-perspectives-on-whisky-and-water/#comment-22363 [...] of water, the ‘molecular gastronomy’ blog, khymos, offers an interesting perspective on the old question of whether water releases the aroma of whiskey. Once again, and not surprisingly, chemistry is involved. Must read for geeky scotch [...] [...] of water, the ‘molecular gastronomy’ blog, khymos, offers an interesting perspective on the old question of whether water releases the aroma of whiskey. Once again, and not surprisingly, chemistry is involved. Must read for geeky scotch [...]

]]> By: Martin Lersch http://blog.khymos.org/2007/06/03/new-perspectives-on-whisky-and-water/comment-page-1/#comment-20237 Martin Lersch Sat, 09 Jun 2007 22:32:25 +0000 http://blog.khymos.org/2007/05/26/new-perspectives-on-whisky-and-water/#comment-20237 nerdy, I think the lenght of maturation would be more important - i.e. older whiskies would need more cooling/dilution. For nosing the whisky I would recommend cold water. For drinking however, ice-cubes would probably be better since more cooling would release more flavour. Once in the mouth, the temperature would rise to 37 °C anyway. But there is a trade-off, since since cooling will release flavour from the ethanol micelles, but lower the vapour pressure (i.e. the whisky will smell less). nerdy,

I think the lenght of maturation would be more important – i.e. older whiskies would need more cooling/dilution.

For nosing the whisky I would recommend cold water. For drinking however, ice-cubes would probably be better since more cooling would release more flavour. Once in the mouth, the temperature would rise to 37 °C anyway. But there is a trade-off, since since cooling will release flavour from the ethanol micelles, but lower the vapour pressure (i.e. the whisky will smell less).

]]> By: nerdy http://blog.khymos.org/2007/06/03/new-perspectives-on-whisky-and-water/comment-page-1/#comment-20177 nerdy Sat, 09 Jun 2007 15:58:26 +0000 http://blog.khymos.org/2007/05/26/new-perspectives-on-whisky-and-water/#comment-20177 as per the tequila and graperfruit... i have a mexicano friend who told me that one of his favorite drinks is tequila y toronja( naturally flavored grapefruit soda) it is delicious on its own as well as combined.... we get a case of the soda from our local restaurant depot and a few bottles of tequila for cookouts. its always a hit. as far as the whiskey information goes.... i recently had a scotch tasting @ a restaurant i was working at, i was not a big scotch fan @ this time i prefered tennesee and irish for their lack of peat flavor & aroma... then i was instructed to dilute each of the scotch whiskeys as well as taste them straight up. the change in flavor was tremendous. its interesting to get the actual chemistry on why this happens. im sure this was discussed in the material but, would scotch be affected more by dilution or cooling vs other whiskeys (sans peat) due to the oils from peat smoke? i prefer my whiskeys w/ a little cold water, vs ice... i find when its too cold it has less flavor, but according to the info i might be wrong.... is there a tempature barrier, too cold? whats a good dilution ratio? as per the tequila and graperfruit… i have a mexicano friend who told me that one of his favorite drinks is tequila y toronja( naturally flavored grapefruit soda) it is delicious on its own as well as combined…. we get a case of the soda from our local restaurant depot and a few bottles of tequila for cookouts. its always a hit.

as far as the whiskey information goes…. i recently had a scotch tasting @ a restaurant i was working at, i was not a big scotch fan @ this time i prefered tennesee and irish for their lack of peat flavor & aroma… then i was instructed to dilute each of the scotch whiskeys as well as taste them straight up. the change in flavor was tremendous. its interesting to get the actual chemistry on why this happens. im sure this was discussed in the material but, would scotch be affected more by dilution or cooling vs other whiskeys (sans peat) due to the oils from peat smoke? i prefer my whiskeys w/ a little cold water, vs ice… i find when its too cold it has less flavor, but according to the info i might be wrong…. is there a tempature barrier, too cold? whats a good dilution ratio?

]]> By: Jacks of Science » Blog Archive » ħ: A Lab Away From Lab http://blog.khymos.org/2007/06/03/new-perspectives-on-whisky-and-water/comment-page-1/#comment-18494 Jacks of Science » Blog Archive » ħ: A Lab Away From Lab Tue, 05 Jun 2007 03:20:52 +0000 http://blog.khymos.org/2007/05/26/new-perspectives-on-whisky-and-water/#comment-18494 [...] and Waitresses must be familiar with the science of food and drink (and should be tipped [...] [...] and Waitresses must be familiar with the science of food and drink (and should be tipped [...]

]]> By: Christian Nally http://blog.khymos.org/2007/06/03/new-perspectives-on-whisky-and-water/comment-page-1/#comment-17924 Christian Nally Sun, 03 Jun 2007 18:49:02 +0000 http://blog.khymos.org/2007/05/26/new-perspectives-on-whisky-and-water/#comment-17924 Sorry... this is an unrelated topic. Just wasn't sure how else to contact you. Also not sure if this news piece is circling the globe through other means, but it's well written and thought I'd forward it. http://www.cbc.ca/news/background/senses/umami.html Sorry… this is an unrelated topic. Just wasn’t sure how else to contact you. Also not sure if this news piece is circling the globe through other means, but it’s well written and thought I’d forward it.

http://www.cbc.ca/news/background/senses/umami.html

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