date:Sep 10, 2013
plays an important role in its final character.
Of the thousands of compounds in the resulting products, the scientists narrowed the field down to 50 to 100 contributors, including fatty acids, alcohols and tannins, comprising a spirit's signature that distinguishes a Tennessee whiskey from a bourbon. But not all varieties of whiskey tested were easily identified through chemical profiling, Collins noted. Though the ratios of grains used to make them differ significantly, bourbons and rye whis