Category: science
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Milk Punch: Science and Practice
A huge story I wrote on the practical and theoretical best practices in making clarified milk punch in Cook’s Science.
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Vodka Made from Fog Water on Popular Science
In my latest story for PopularScience.com, I wrote about the new Hangar 1 Fog Point Vodka, which was diluted with fog-harvested water from San Francisco; most of it from beneath Sutro Tower on Twin Peaks.
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LASER STAVES! How whisky makers are using barrels toasted with an infrared ‘sun on a stick’
In a post for PopularScience.com I wrote about a technology being employed to toast wine and now whiskey barrels with infrared light.
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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.