Category: science
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Science on How Spirits Change or Age in the Bottle, Rather than the Barrel
Do spirits change in the bottle? Yes they do, and so much depends on the type/size of the bottle and where it’s kept. Here is the science on the subject as learned in a seminar at Tales of the Cocktail.
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Carbonation Fun Facts Explained with a New Carbonation Device, Plus Bonus Math!
I was sent a sample of a new carbonation device called the Bonne O, and in trying it out I had a lot of questions about how it worked. That lead to a conversation with its founder and a Saturday morning spent doing math.
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Cocktail Citratres: What, Why, and Where?
Citrates are an approximation of sour mix: sugar and citrus combined, but in a form that is predictable, reproducible, and stable. They start with an oleo saccharum (citrus peels and sugar), then add other acids and mouthfeel agents.
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A Few Notes About Cocktail Pharmacology
Notes from a seminar called The Pharmacology Behind Creating Flavor-Addicting Cocktails.
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Dunder and Dragons: Making Rum at Lost Spirits Distillery
A pot still shaped like a dragon and a scientific reinvention of the ancient dunder pit process? Only at Lost Spirits Distillery in California.
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Enzymes in Spirits: What Are They and What Do They Do?
Exploring enzymes in spirits. What are they, what they do, and how they’re used in different spirits.
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Notes on the Science of Flavour
I attended a seminar sponsored by Disaronno on The Science of Flavour by food scientist Dr. Rachel Edwards-Stuart. I took a lot of notes – and here they are.
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How Much Pappy Van Winkle is Left After 23 Years in a Barrel?
The most sought-after bourbon in the world, Pappy Van Winkle 23-year-old, begins life as 53 gallons of new-make whiskey at 114 proof. What's left in the barrel after 23 years is a mere 14 gallons of bourbon at around 135-140 proof. What makes it into the bottle is even less. So I decided to run…