The Science of Whiskey, University of California, Davis (UCD) Study

Bourbon and rye whiskeys are more than just the sum of their parts. While each flavor combines to make a distinct and finished product, the individual components remain, playing crucial roles in the distinct flavor of the end product.

Scientists, researchers and distillers have long been breaking down these spirits to determine the chemical compounds and flavor profiles of each one, resulting in a study now known as the “chemistry of brown spirits.”

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