Scientific facts about Whisky
On this page, Whisky.de presents well-founded scientific analyses on all aspects of the noble drop. In statistical experiments and sensory studies, we investigate which factors influence the aroma, colour and texture. With the help of modern analysis methods and standardised tasting protocols, you can find out, for example, what measurable influence the type of cask, maturation period and distillation process have on flavour profiles.
Whether chemical analyses of ester and phenol content, statistical evaluations of tasting data or correlations between cask moisture and aroma intensity - our scientific articles will give you new insights into the complex whisky-making process. Immerse yourself in our detailed chapters on chemistry, sensory analysis and statistics and discover how science and enjoyment are combined at Whisky.de.
Whisky from light gold to amber coloured!
Where does the colour of whisky come from? The darker a whisky - the better? Is that always true? What role do cask type and maturation period play? Find out how wood type, maturation and oxidation shape the colour nuances of single malt, bourbon and other whiskies.
What is Whisky Vision TV?
We watched our own whisky maturing! How does our single malt mature in American white oak? Find out details about cask size, alcohol strength at bottling and follow us through every stage of maturation on Whisky Vision TV!
How does chill-filtering affect the flavour of whisky?
Can you tell the difference between chill-filtered and non-chill-filtered whisky? Our tasting study shows sensory methods - all about the chill-filtering of whisky.
