fresh bytes
Subscribe Now

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

Leave a Reply

featured blogs
Sep 20, 2019
The optical communications world will be centered in Dublin next week for ECOC Exhibition 2019. This is one of “the” events in the fiber optics world. ECOC features over 6,000 attendees and 330 exhibitor from around the globe. The industry will focus on networking...
Sep 20, 2019
Earlier this year, on July 20, we celebrated the 50th anniversary of the first landing on the moon. I wrote about it'€”well, mostly about the Apollo Guidance Computer'€”that day in my post The First... [[ Click on the title to access the full blog on the Cadence Communit...