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
Jun 14, 2019
The PCI-SIG Developers Conference is a free event for the 800+ member companies that develop and bring to market new products utilizing PCI Express® technology. Granted most people reading this blog won’t be at the conference, but you might be interested...
Jun 14, 2019
By Flint Yoder – Mentor, A Siemens Business Tight schedules? Worried about product reliability? Now you can find and eliminate latch-up sensitivity during schematic design, and avoid those post-layout nightmares. Latch-up'€¦the bane of circuit designers and circuit ve...
Jun 14, 2019
While Our next-generation cloud-ready JasperGold® Formal Verification Platform features machine learning technology and core formal technology enhancements across all JasperGold apps, and... [[ Click on the title to access the full blog on the Cadence Community site. ]]...
Jan 25, 2019
Let'€™s face it: We'€™re addicted to SRAM. It'€™s big, it'€™s power-hungry, but it'€™s fast. And no matter how much we complain about it, we still use it. Because we don'€™t have anything better in the mainstream yet. We'€™ve looked at attempts to improve conven...