Somebody please buy this man a whiskey. While fooling around with a case of bourbon, University of Louisville professor Stuart Williams made a startling discovery.
Diluting the drink to 40- or 50-proof and evaporating a drop of that produced a microscopic lattice pattern that Williams calls a whiskey web, Morgan Watkins of the Louisville Courier Journal relates. The mechanical engineering prof has a hunch that this “fingerprint,” which he thinks consists of fatty acids and other flavor constituents, is a unique marker that could be used to ID bourbons.
Although Williams tried his experiment on Scotch and other drams, so far only American whiskey has yielded fingerprints. The case remains open for now.🥃