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The scientific reason it’s better to drink whiskey on the rocks

Serious whiskey drinkers insist that it tastes better on the rocks — that is, diluted with a little water — and, with the help of computer simulations, scientists now know why.

The distinctive taste of whiskey is largely caused by a molecule called guaiacol, which has one section that likes water and one section that doesn’t like water. In a study published today in the journal Scientific Reports, researchers simulated what happens to guaiacol when there are different concentrations of water, and which combination makes the molecule most potent.

Continue reading at The Verge

Image: Björn CG Karlsson

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