The Economic Times
12,119.00-129.25
Stock Analysis, IPO, Mutual Funds, Bonds & More

Molecular whisky, artificial tongue

Looks like science is barging in where once spirits treaded softly.

ET Bureau|
Last Updated: Aug 08, 2019, 08.11 AM IST|Original: Aug 08, 2019, 08.08 AM IST
0Comments
Getty Images
whisky-drink-alcohol-iStock
Given the economic ramifications of lab-made whisky, it cannot be coincidental that scientists in Scotland have promptly unveiled an artificial ‘nano tongue’ that can identify ‘counterfeit’ whisky. (Representative image)
A true whisky, connoisseurs would aver, comes from the prolonged spirited interplay between barley, rye or wheat, and barrels. But the recent advent of the first ‘molecular’ whisky from California whose ingredients have never seen the inside of either a still or a barrel threatens the very identity of the spirit(ual?) leader that allegedly has more devotees in India than in Scotland. More the result of a spirited but speedy interplay between science and alcohol, it involves identifying and isolating specific molecules that give whisky its characteristics, acquiring them in their purest form from only natural ingredients and blending them with a neutral grain spirit to make ‘molecular’ whisky in a single day. This speed and familiar flavour — not to mention its very trendy ‘all natural’ constitution — could put traditional distillers over a barrel. More so as even Scottish tongues have apparently been fooled into thinking it’s the real thing.

Given the economic ramifications of lab-made whisky, it cannot be coincidental that scientists in Scotland have promptly unveiled an artificial ‘nano tongue’ that can identify ‘counterfeit’ whisky. But as recently revised rules for barrels used for ageing have led to whisky being put into former tequila casks and vice versa, can the fake whisky problem really be licked by this invention?

World Whisky Day: Give An Interesting Twist To Your Favourite Drink With These Recipes

of 5
Next
Prev
Play Slideshow

Cheers!

19 May, 2018
Whether you like your poison on the rocks or adulterated, you don't really need to wait for World Whisky Day to celebrate the smoothness and refinement of a good malt. But it's good reason to do so, nonetheless. So this Whisky Day, we got the experts to share their favourite cocktail recipes. From the cinnamon spice and caramel flavour of a whisky tiramisu to the sweet nuttiness of orgeat syrup and bitters in a new twist on a whisky sour, there's something for everyone.
Next

Also Read

Beam Suntory launches exclusive whisky for Indian market

Inside The Glenlivet’s whisky tasting event: A ‘flavour’ wheel, glowing candles, bowls of cheese & ‘high’ spirits

8-day rule for whisky, vodka leaves city resto-bars high and dry

Highway ban hangover cured, Indian whisky joins party

Comments
Add Your Comments
Commenting feature is disabled in your country/region.

Popular Categories


Other useful Links


Copyright © 2020 Bennett, Coleman & Co. Ltd. All rights reserved. For reprint rights: Times Syndication Service