Category Archives: Science

Speed Ageing Whisky

In an interesting article at the Conversation, Monash University scientists Chris Thompson and Boon Mian Teo investigate a small but growing trend to hasten the ageing of whisky using a multitude of techniques.

While pure chemical analysis shows that “speed ageing” can work, the authors did not wade into the contentious subject of whether these whiskies actually taste as good as whiskies that have been aged in the regular manner.

As enthusiasts of fine single malt whiskies, perhaps we might expect many of these speed aged whiskies to become components of blended products rather than true single malts?