THERE'S A SCIENTIFIC REASON WHY WHISKEY TASTES SO GOOD

Written by Lee King

Andy Brunning, a chemistry teacher from the United Kingdom, runs a blog called Compound Interest. Basically he creates graphics which look at chemistry and chemical reactions that impact our daily lives.
His latest chart, The Chemistry Of Whiskey ($FREE), takes a look at whiskey and the compounds that make it taste so good. You can download the full chart by clicking here (Andy Brunning).
Andy’s chart reviews the distillation process and then looks at the main compounds that impart whiskies flavor. There are actually 100’s of different compounds, so just the main ones are covered in the chart.
These include lactones, which are found in the oak barrels, and give whiskey its woody flavor, to esters which impart fruity flavors.