A warm welcome to our journey into the molecular world of whisky!
In this series – which I hope will be accessible to all – I would like to explore with you the complex processes and chemical secrets that shape the character of
this special spirit.
Whisky is far more than a mixture of water, barley and yeast. It is the result of a precise interplay of chemical reactions that take place during production and maturation. From
malting the barley through mashing and fermentation to distillation and finally the long maturation in oak
casks – every step of this process involves unique chemical reactions and changes that shape and define the whisky’s aroma, taste and colour.
In this series, we take a detailed look at each individual stage of production from a molecular perspective. We will examine how
enzymes convert starch into fermentable sugars, which flavours are produced during the Maillard reaction, how yeast breaks down sugar into
alcohol, which reactions take place during double distillation in pot stills, how undesirable by-products are separated out in the process, and what role wood, air and
time play in the maturation process. The aromatic world of smoky and peaty phenols will also be given due attention.
My aim is to make the complex chemistry behind this traditional craft understandable and tangible.