New ageing test could be gold standard for whisky producers

Published: 24 November 2022

Dr Will Peveler, of the University of Glasgow’s School of Chemistry, is the paper’s lead author. Dr Peveler said: “Age is more than just a number when it comes to whisky – the complex chemical reactions which occur in each cask make it impossible to estimate whisky’s maturity of flavour simply based on how long it’s been ageing."

Full story here

First published: 24 November 2022

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