Molecular simulation mimics top-shelf whiskey taste in around a day..
Whiskey producers love to wax lyrical about the arcane, and traditionally decade-long processes behind their spirits. But hey, this is the 21st century, and people are busy. Besides, most of ‘the good stuff’ is way out of reach price-wise. So mused wine enthusiast and biochemist, Mardonn Chua while on a tour of California’s Napa Valley.
Faced with a bottle of 1973 Chateau Montelena Chardonnay valued at around $10,000 he hit upon an idea. If he could replicate the wine’s molecular structure in a lab, then the experience of the wine’s essential character could be made available to practically anyone.
So together with biochemist Alec Lee and sommelier Josh Decolongo, he set up Endless West, a company that’s chemically creating high quality alcoholic drinks from its lab in San Francisco. The first product to market is Glyph, a whiskey that matures over a few hours in a beaker, rather than ageing in a barrel.
Here’s molecules in your eye…
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