Too much water can make whiskies taste the same

While adding a little water is popularly thought to "open up" the flavor of whisky, a Washington State University-led study indicates there's a point at which it becomes too much: about 20%.

New aging test could be gold standard for whisky producers

Researchers at a Scottish university have found a way to use tiny particles of gold to measure the maturity of whisky, which could help distillers with one of the key challenges in the production process.

Verifying whisky using laser light

Researchers from the University of St Andrews have developed an innovative new technique using lasers to accurately measure the authenticity of some of the world's most exclusive whiskies—without ever removing the cap.

Future-proofing cereals for climate change drought conditions

Scientists at Heriot-Watt University have identified a gene responsible for drought resistance in barley which, it is believed, could help future-proof the cereals industry to increasingly dry conditions as climate change ...

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