FOR IMMEDIATE RELEASE | Tue May 02 12:44:00 EDT 2017

The chemistry of whiskey (video)

WASHINGTON, May 2, 2017 — Derby Day is around the corner, and with it comes big hats, horses with funny names, and bourbon. The latest episode of Reactions celebrates the chemical process of distillation that makes bourbon and other whiskey varieties possible. Since water and ethanol, along with tasty flavors, have different boiling points, they can be separated by carefully heating the mash that starts off every whiskey. Each distillery carefully protects their still design, engineered to create their signature liquor. The strongest flavors take aging, but might some innovative whiskey makers find a way to hack maturation time? There’s a barrel-full of chemistry in this video about whiskey: https://youtu.be/cR7Bt9Ei_zI.

Youtube ID: cR7Bt9Ei_zI

Reactions is a video series produced by the American Chemical Society and PBS Digital Studios. Subscribe to our weekly series at http://bit.ly/ACSReactions and follow us on Twitter @ACSReactions.

The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. ACS is the world’s largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. ACS does not conduct research, but publishes and publicizes peer-reviewed scientific studies. Its main offices are in Washington, D.C., and Columbus, Ohio.

To automatically receive press releases from the American Chemical Society, contact newsroom@acs.org.

###

Note: ACS does not conduct research, but publishes and publicizes peer-reviewed scientific studies.

Follow us:  

Media Contact

ACS Newsroom
newsroom@acs.org

Katie Cottingham, Ph.D.
301-775-8455
k_cottingham@acs.org