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Whiskey: Analyse it or Drink it??
It is not often that one comes across the words Lagavulin, Macallan, Caol Ila and Laphroaig in a chemical article, particularly in JACS! For those uninitiated in the world of scotch whiskey, these are some of the more distinctive single malts; these whiskies age over time in oak barrels and the aging process affects the flavour and colour through extraction of phenolic acids from the wood. Although gallic acid (trihydroxybenzoic acid) is the main acid present, a number of similar compounds affect the taste. Workers at the University of Texas, one with appropriate name Wiskur (J. Amer. Chem. Soc., 2001, 123, 10109), have synthesised a receptor molecule which binds the whole class of phenolic acids - by UV/visible spectral analysis a relationship between phenolic acid level and age of whiskey was established.
