Nerdy as it is I like thinking about the science underlying food- protein denaturation in ceviche and during bread kneading (unravel that gluten girl!). I explored the biology (and a dash of chemistry) behind beverages further last night.

Of course there were bagpipes involved in an evening of scotch tasting and discussion at the New York Academy of Sciences. We tasted a couple of single malts, but, honestly, we learned stuff too- it’s all biology, even the definition of a single malt whisky suggests that fermentation occurs implemented only by the enzymes of malted barley.

Barley is allowed to start sprouting, no actual full blown growth mind you, then dried over smoking peat, peat that is full of decomposed seaweed or other native material for distinct local flavour. Then there is the fermentation and distillation, with the clear ‘middle cut’ of the distillate being the ideal strength for aging. There are some ‘scientific mysteries’- the copper stills contribute to the chemistry of what comes out after distillation, but through an undefined black box reaction. Making me feel like an android, a long list of chemicals equates with particular flavors. That nutty taste? Why its ‘Whisky lactone’ (yum)!

Debris of scotch tasting

So a highly scientific evening, I assure you. This was part of a series of ‘Science of food’ discussions. ‘Science of senses’ next season pairs experts (e.g. food critic with a taste scientist). While peat is a “non-renewable” component of the scotch-making process, there’s enough on Islay to last for 5000 years (sorry, 26th century humans).