To celebrate the New Year, I have a new article at Planet Experts on the science of bourbon and barrels. The flavor of Kentucky’s most important libation is due to aging in new oak barrels. The article discusses the chemistry of bourbon flavor, the history of barrels, the sustainability of white oak forestry and the potential effects of climate change on the bourbon industry.
Click the picture to learn more.
White oak barrels filled with white dog ready to go into the rick house to emerge years later as bourbon.