Science

Acid Phosphate

The most popular drink in the world was once made using Acid Phosphate. Today, Coca-Cola no longer uses this unique ingredient, instead they have simplified their formulation by using phosphoric acid, which still makes it a phosphated soda, but not the classic version. The “phosphate drink” was the most popular… [Continue]

The Science of Vodka

The idea of the purest, cleanest vodka is one of the biggest marketing ploy's going. Every company is advertising triple distilled, quadruple distilled, and so on, to give you the impression that the vodka is the best distillate possible. Some companies even make the gimmick go to six or seven times distilled! So what makes one vodka special and another one not so special? What would be the… [Continue]

Vodka Tasting

For the past few days I’ve been working on a vodka study that I’m looking to publish in the next month or so. This vodka study is similar to the study involving malt and blended scotch identification, with a few modifications and additional analysis.… [Continue]

Ability to Distinguish Whisky from Brandy

This is the second part of a write up on a persons ability to distinguish one spirit from another. Part one was Malt vs Blended whisky and this part is brandy vs whiskey. In the first research paper it was concluded that an inexperienced whisky drinker could not distinguish between a single malt or blended scotch. Also, experienced… [Continue]

Ammonia Coke

Adding things to Coca-Cola is a time honoured tradition, two that immediately come to mind are cocaine and rum. Another is Aromatic Spirits of Ammonia. Now this isn't kitchen cleaner ammonia, which would be a big mistake, this is a pharmaceutical preparation that has been used for over a century, even before Coke was invented. For druggists, this preparation was an over-the-counter medicine… [Continue]

Introduction to Molecular Mixology

molecular mixologyLately cocktails have been in a renaissance. There has also been an increased interest in making them a culinary equal. Molecular mixology is one of those trends that is being mirrored from the kitchen because molecular gastronomy… [Continue]

Rum and the Distillation Process

Recently I received an email question from Bryan, a regular reader of The Art of Drink. In his email he had some questions about the process for making rum and requested some information, if possible. Well, I’m always willing to answer questions, really, just .(JavaScript must be enabled to view this email address)

Twitter Updates

.@mnmsplease that was the same tour and I was just listening to SRV earlier tonight :(
.@BeerAndAShot Did you wear parachute pants?
Found a stash of my old concert ticket stubs. I saw Eric Clapton on August 22, 1990 for $17.50 at Pine Knob Music Theatre in Detroit.
I finally had a chance to compare the Tempus Fugit and Extinct Abbott’s bitters side-by-side drnk.ca/xabbotts
♫Just a spoonful of sugar helps the whisky go down In a most delightful way♫
♫That a spoonful of sugar helps the whisky go down The whisky go down, the whisky go down♫
.@rockdoggydog @DavidWondrich @philipduff @totc ditto and maybe we should do a non-Tales visit