date:Sep 10, 2013
keys made in the same distillery developed chemical signatures that looked more like each other than those of bourbons and rye whiskeys, respectively, of another producer. In some cases, there's a distillery fingerprint that overrides the difference in the grains, he said.
Collins' presentation was part of a two-day symposium called Polyphenolic Chemistry in Food Science: Flavor, Color, and Biofunctional Properties. Its nearly 20 talks cover a wide range of topics from the microbes in the human