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How to Taste Water ?

Nestlé Waters invited four distinguished tasters – three sommeliers and an expert tea taster, whose palates are renowned the world over.

Guests were Andreas Larsson, a Swedish sommelier, nominated best sommelier in the world in 2007; George Lepré, former sommelier in Le Grand Véfour and the Ritz hotels in Paris before directing the Professional Studies programme at the Academy of Wine in Paris; Jérémy Moreau, a young Franco-American, former sommelier at the Jules Verne restaurant in Paris and wine consultant for the New York-based wine business, Winebow Inc.; and Yu Hui Tseng, Taiwanese in origin and the only female in the world’s top ten best known “Masters of Tea.” Master Tseng’s tea house in Paris offers 1,200 varieties of the must refined teas.


Technology for detecting impurity of wine

Alcohol lovers who often get cheated while buying whisky can now heave a sigh of relief,as British scientists have developed a new technology which they say could help detect whether the produce is genuine or fake.The technique,developed by a team from the University of Leicester,relies on detecting the differences between the characteristics of light reflected from the liquid inside the bottle or its label.
A white light is shone through the liquid and the spectrometer originally designed for astronomical research analyses whether the signature matches that of the genuine article or not,the NewScientist reported.
Its really important with whiskies and in wines is that you dont open the bottle and destroy the product, said George Fraser of the universitys Space Research Centre,where the spectrometer was first developed.What you have to try to do is find a way of multiple measurements through the glass and the liquid which allows us to factor out a signature,spectrally,which is characteristic of that liquid, he said.
There is a surface measurement of the bottle and case,but there is also a through-the-bottle transmission measurement which lets you characterise the liquid. Apart from taste,fake spirits can contain high levels of methanol,a chemical that can cause liver damage,blindness,coma,breathing difficulties and even death.


New tech to spot spurious whisky

LONDON: Alcohol lovers who often get cheated while buying whisky can now heave a sighof relief , as British Scientists have developed a new technology which they say could help detect whether the produce is genuine or fake .


What is Soju ?

Soju Drinks and Cocktails

Soju is a clear, distilled alcoholic beverage manufactured in Korea. Soju has been around for many centuries and remains one of the most popular Asian alcohols, especially in South Korea.



Cachaca is a distilled liquor primarily made in Brazil. While cachaca, also referred to as "white rum," is often compared to rum, it is actually made from pure sugarcane, rather than molasses, which is used to make rum.
The History of Brazilian Cachaca

No one knows who developed cachaca or exactly where it comes from, but they do know its beginnings reside in Brazil's colonial period (around 1530). Legend has it someone discovered that by boiling the juice leftover from sugarcane, a sweet libation is created. Back then, cachaca was enjoyed most by peasants and slaves.

Tagged with the title "a poor man's drink," cachaca was actually given to slaves as a reward for a job well done. Now, however, Brazilian cachaca is widely enjoyed at home, abroad and among all social classes.



Kefir is a popular drink that is taking the world by storm. But what is kefir and what is it made of?

Popular in northern Europe, kefir is a fermented drink that is sometimes used in place of milk products in cereals, soups and other foods. In fact, kefir is the main ingredient in Lithuanian cold beet soup, or borscht, and the Russian summer soup known as okroshka. It is also used to make kefir cheese.


Blind Tasting of COGNAC

First off, we have never understood a liquor that requires the drinker to acquire a taste for it.  You should never have to work hard at enjoying something.  Secondly, Hennessey is a vile liquid.  We simply cannot understand why people continue to pay $35 for a bottle of this stuff.  It has an overpowering sharp taste that burns your mouth and throat as it goes down.  Just think of everything a liquor should not be, and you have Hennessy in a nutshell.Courvoisier was the easy favorite of the group.  It has a lighter, smooth flavor and is considerably sweeter than Hennessy.  The BoozeBasher staff gives Busta Rhymes a gold star for picking Courvoisier to rap about, unlike a number of other artists who seem to enjoy the previously mentioned garbage.  Mixing Courvoisier with cola actually produced a pretty tasty drink, something I could see myself sipping on all night.  The final contender, Jacques Cardin, is a decent alternative if Courvoisier is unavailable and is still worlds better than Hennessy.


Grain Alcohol : CLEAR SPRING

Clear Spring 190 is great for sterilizing medical equipment and sure makes an excellent cleaner for all types of heavy machinery.  I suppose that’s reason enough for most drinkers to avoid this stuff along with all other high-proof grain alcohols.  We here at BoozeBasher try not to turn our noses up at any kind of liquor, no matter how many “CAUTION – FLAMMABLE” warnings are plastered across the bottle.  It’s obvious to us that they use such warning tactics to keep away the weak-willed pseudo-drinkers.  We will have none of that.

 Clear Spring 190 is distilled and distributed by Beam Global Spirits & Wine, Inc.  I couldn’t find any good information on Clear Spring 190 or the process they use in making it, but I do know that the distillation of all grain alcohols at such  a high proof supposedly removes all flavor, color, and odor.  That’s both exciting to the alcoholic and frightening to others.  In fact, some states have outlawed the sale of pure grain alcohols that do not possess a certain degree of color or flavor.  I suppose they do this to help “protect” people from overdoing it with grain alcohol.  Damn teetotalers.

 I’m not sure I would go so far as to call this stuff odorless.  It just smells like pure ethyl alcohol to me.  Though supposedly dangerous to do over extended periods of time, we the reviewers, bravely took half-shots of this stuff to come up with a shootabilty rating for our loyal readers.  How were the results?  Let’s just say that the taste was very potent and the burning sensation that followed was nowhere in the realm of pleasant.  Don’t ever shoot this stuff unless you plan on spitting fireballs with the freaks in the circus (I apologize if I offended any circus freaks or filthy carnies out there).


How Liquors are Rated ?

Sipability:  This rating is just as it sounds.  How good does this liquor taste when sipped straight or on the rocks?  Sipability is ranked on an absolute scale.  The determination of whether or not to pour the drink over ice is determined by the most popular way to drink said liquor.  We feel it is important to have an absolute scale to help you decide what you could enjoy over the rocks after a long day at work or to start a serious night of drinking.


Alcohol Facts & Fiction

Alcohol destroys brain cells.
The moderate consumption of alcohol does not destroy brain cells. In fact it is often associated with improved cognitive (mental) functioning.


Now That’s a Gas: Vaporized Cocktails You Inhale at Red Kiva

Great ideas come from the strangest places. Passing through Helsinki, Finland, on the shortest day of the year (midwinter solstice), Chicago bar owner Julie Palmer was charmed by the way Finnish folk get more relaxation out of their celebratory saunas: They pour vodka on the hot coals and inhale the fragrant fumes. Back in the States, Palmer, who got her college degree in physics, couldn’t stop noodling on how to replicate the pleasantly vaporous experience at her bar, Red Kiva. Putting heads together with more brainy Palmers — her dad’s a rocket scientist and her brother-in-law is a chemical engineer — she invented the VaporTini (patent pending), a cocktail made by heating select spirits in a custom-made glass vessel, and then inhaling the vapors.


Can Vapourized Alcohol be Inhaled ?

A new way of consuming alcohol that offers an immediate hit with no hangover the next day has been introduced in the United Kingdom.The new method is known as AWOL, an acronym for 'Alcohol With Out Liquid', and could become a hit in the global club scene due to the euphoric 'high' created when alcohol is vaporised, mixed with oxygen and inhaled. Billed at launch as the 'ultimate party toy', AWOL machines serve bar customers via tubes and could be seen as a modern version of the 'Nargile' or 'Hookah' water-pipe which originated in India and became an important part of society in Turkey and Middle Eastern countries in the 17th century, eventually becoming the height of fashion at sheik Western society parties during the late 19th and early 20th century.


How to make Home - Made Liqueur's

Fake Absinthe
Makes 1 pint
2 1/2 tsp dried wormwood
1 pint vodka
2 teaspoons chopped angelica root
3 teaspoons crushed anise seed
3 crushed cardamom pods
1/2 teaspoon ground coriander
1/2 teaspoon crushed fennel seed
1/2 teaspoon marjoram

Place the wormwood in vodka for two days, filter, add remaining herbs and let sit for one week. Filter and then bottle. Serve by dropping a sugar cube in the bottom of a cordial glass. Wormwood can be found by searching in the Internet. Real Absinthe has been illegal in America since 1912. It’s been known to have hallucination properties. It’s the green drink seen in Moulin Rouge with Nicole Kidman


Chemistry Project on Analysis of Cold Drinks




Eight Ancient Drinks Uncorked by Science

Throughout human history, alcoholic beverages have treated pain, thwarted infections and unleashed a cascade of pleasure in the brain that lubricates the social fabric of life, according to Patrick McGovern, an archaeochemist at the University of Pennsylvania Museum of Archaeology and Anthropology.

For the past several decades, McGovern's research has focused on finding archaeological and chemical evidence for fermented beverages in the ancient world. The details are chronicled in his recently published book, “Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages.”

He argues that the mind-altering effects of alcohol and the mysterious process of fermentation may explain why these drinks dominated entire economies, religions and societies. He’s found evidence of fermented beverages everywhere he's looked, which fits his hypothesis that alcohol "had a lot to do with making us what we are in biological and cultural terms."

The author, shown here examining an ancient pottery sherd, spoke with msnbc.com about his research. Click the "Next" arrow above to learn about 8 ancient drinks uncorked by science.

— By John Roach, msnbc.com contributor

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