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THE SCIENTIFIC REASON WHY WHISKY TASTES BETTER WITH WATER
https://vinepair.com/booze-news/the-scientific-reason-why-whisky-tastes-better-with-water/
The molecule responsible for much of the smell and taste of whisky is called guaiacol, which interacts with water and ethanol molecules. The first factor is the liquid-air interface, which is where the whisky and air meet at the top of the glass. The more guaiacol molecules present at the surface, the more aroma and flavor you will taste. The second factor is alcohol concentration. “We found that guaiacol is preferentially associated with ethanol, and, therefore, primarily found at the liquid-air interface in mixtures that contain up to 45 vol-% of ethanol,” according to Scientific Reports. The alcohol and guaiacol molecules compete for space at the liquid-air interface. Therefore, fewer alcohol molecules create more room for guaiacol molecules at the surface.
THE SCIENTIFIC REASON WHY WHISKY TASTES BETTER WITH WATER
https://vinepair.com/booze-news/the-scientific-reason-why-whisky-tastes-better-with-water/
The molecule responsible for much of the smell and taste of whisky is called guaiacol, which interacts with water and ethanol molecules. The first factor is the liquid-air interface, which is where the whisky and air meet at the top of the glass. The more guaiacol molecules present at the surface, the more aroma and flavor you will taste. The second factor is alcohol concentration. “We found that guaiacol is preferentially associated with ethanol, and, therefore, primarily found at the liquid-air interface in mixtures that contain up to 45 vol-% of ethanol,” according to Scientific Reports. The alcohol and guaiacol molecules compete for space at the liquid-air interface. Therefore, fewer alcohol molecules create more room for guaiacol molecules at the surface.
見冇人理
譯左中文佢先
大約係話依家會左一個科學方法驗證左whisky 加水問題
有隻叫guaiacol 既野 同peaty 同smoky 味道有關既(尤其islay 威)
當加水去到abv 45% 既時候d 香氣會影散發d
所以o係ABV高既情況 加水會有更多香氣
THE SCIENTIFIC REASON WHY WHISKY TASTES BETTER WITH WATER
https://vinepair.com/booze-news/the-scientific-reason-why-whisky-tastes-better-with-water/
The molecule responsible for much of the smell and taste of whisky is called guaiacol, which interacts with water and ethanol molecules. The first factor is the liquid-air interface, which is where the whisky and air meet at the top of the glass. The more guaiacol molecules present at the surface, the more aroma and flavor you will taste. The second factor is alcohol concentration. “We found that guaiacol is preferentially associated with ethanol, and, therefore, primarily found at the liquid-air interface in mixtures that contain up to 45 vol-% of ethanol,” according to Scientific Reports. The alcohol and guaiacol molecules compete for space at the liquid-air interface. Therefore, fewer alcohol molecules create more room for guaiacol molecules at the surface.
見冇人理
譯左中文佢先
大約係話依家會左一個科學方法驗證左whisky 加水問題
有隻叫guaiacol 既野 同peaty 同smoky 味道有關既(尤其islay 威)
當加水去到abv 45% 既時候d 香氣會影散發d
所以o係ABV高既情況 加水會有更多香氣
平時鐘意加一滴水
THE SCIENTIFIC REASON WHY WHISKY TASTES BETTER WITH WATER
https://vinepair.com/booze-news/the-scientific-reason-why-whisky-tastes-better-with-water/
The molecule responsible for much of the smell and taste of whisky is called guaiacol, which interacts with water and ethanol molecules. The first factor is the liquid-air interface, which is where the whisky and air meet at the top of the glass. The more guaiacol molecules present at the surface, the more aroma and flavor you will taste. The second factor is alcohol concentration. “We found that guaiacol is preferentially associated with ethanol, and, therefore, primarily found at the liquid-air interface in mixtures that contain up to 45 vol-% of ethanol,” according to Scientific Reports. The alcohol and guaiacol molecules compete for space at the liquid-air interface. Therefore, fewer alcohol molecules create more room for guaiacol molecules at the surface.
見冇人理
譯左中文佢先
大約係話依家會左一個科學方法驗證左whisky 加水問題
有隻叫guaiacol 既野 同peaty 同smoky 味道有關既(尤其islay 威)
當加水去到abv 45% 既時候d 香氣會影散發d
所以o係ABV高既情況 加水會有更多香氣
平時鐘意加一滴水
我好少加
想搵日試下分別
THE SCIENTIFIC REASON WHY WHISKY TASTES BETTER WITH WATER
https://vinepair.com/booze-news/the-scientific-reason-why-whisky-tastes-better-with-water/
The molecule responsible for much of the smell and taste of whisky is called guaiacol, which interacts with water and ethanol molecules. The first factor is the liquid-air interface, which is where the whisky and air meet at the top of the glass. The more guaiacol molecules present at the surface, the more aroma and flavor you will taste. The second factor is alcohol concentration. “We found that guaiacol is preferentially associated with ethanol, and, therefore, primarily found at the liquid-air interface in mixtures that contain up to 45 vol-% of ethanol,” according to Scientific Reports. The alcohol and guaiacol molecules compete for space at the liquid-air interface. Therefore, fewer alcohol molecules create more room for guaiacol molecules at the surface.
見冇人理
譯左中文佢先
大約係話依家會左一個科學方法驗證左whisky 加水問題
有隻叫guaiacol 既野 同peaty 同smoky 味道有關既(尤其islay 威)
當加水去到abv 45% 既時候d 香氣會影散發d
所以o係ABV高既情況 加水會有更多香氣
平時鐘意加一滴水
我好少加
想搵日試下分別
「明廣告」
用呢條link 買whisky live ticket 會平d( 單人飛同group ticket 同價)
VIP ticket 仲有4張 quota
唔好share 出去
https://shop.cincin.io/index.php?route=product/category&path=67_96&tracking=599aab54b0e96
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一人飛280蚊
VIP 飛780蚊
重點係仲有VIP ticket 買
Btw 有冇人已經confirm左會去?
依度堆人應該有2x-3x人買哂飛去
🥃🥃到時睇下有冇台灣ib 試
如果有巴打想睇下有乜酒款既話
可以去whisky magazine 個網睇睇
https://www.facebook.com/WhiskyMagazineHK/
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之前去event 試。 23年好balance
支23係port cask cask strength
25係常規款
支23貴好多
之前去event 試。 23年好balance
支23係port cask cask strength
25係常規款
支23貴好多
長知識 我係鳩飲only :^(
Bourbon算唔算最經濟既入門?
有冇分男女性化既牌子?
首先唔知你入門係咩定義?
1.如果純粹以價錢黎講, 波本普遍係比較平,
不過同價其實都可以買到蘇威;
以味道黎講,相對蘇威,波本算係偏甜,辣口,
味道(特別係原料)比較直接, 如果你鍾意咁嘅style,
波本都適合你嘅
2.威士忌無分男女嘅牌子, 通常都係睇個人喜好,見好多女仔都飲艾雷威士忌, 就算有d出名輕柔嘅威都好多男仔飲(Glenmorangie,irish威)
如果巴/絲飲得嘅,近期有個威士忌酒展,可以入場直接睇下有咩啱飲,好過哂錢買支通渠水
買o個刻值得就ok