Whisky, a smooth spirit, or a combination of chemicals?

Friday, 10 April, 2015

I’ve never really taken to whisky, unless some sort of soft drink is added to it, something that totally defeats the purpose of consuming it in the first place though.

Maybe my reluctance to try it straight more often is down to the chemistry, or science, of its brewing process, and the spirit itself, and the feeling I’m drinking the results of some sort of chemistry experiment.

That said, there is a very definite chemistry to the making of whisky.

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