Can tech bros disrupt whiskey—or will they ruin it, like privacy, restaurant dining and the truth? To find out, 1843 magazine’s Henry Wilkins visits San Francisco’s Endless West, self-described “makers of molecular spirits.”
Rather than go to the hassle of aging its product—so yesteryear—the startup makes Glyph whiskey overnight by extracting molecules from plants and yeasts and adding them to alcohol.
It’s still in beta, right?
Glyph gets mixed reviews from Wilkins and staff members at two SF bars, one of whom enlists ginger ale to give it a fighting chance. The other’s take: “It doesn’t look right. It doesn’t taste like a whisky. It’s really watery. It’s almost synthetic. It tastes like baiju.” Still, Glyph is moving at his joint—proof there’s no accounting for taste.