Find yourself craving something on the rocks with your copy of Wired lately? It's no coincidence. Whisky and science blend easier than you think. Recent articles exploring the mysteries of the Canadian whiskey fungus or profiling St. George's Spirits just scratch the surface.



Storyboard Podcast:

Episode 62

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https://downloads.wired.com/podcasts/assets/Storyboard/Storyboard_062.mp3This week's Storyboard goes beyond that, a true taste of single-malt science. Dr. Bill Lumsden is Glenmorangie's head of distilling and whisky creation. He's widely regarded as a pioneer in modern distilling (and rightfully so). Lumsden holds a PhD in biochemistry and worked with the International Centre for Brewing & Distilling during his studies.

His experiments with whisky finishes at Glenmorangie have earned him recognition as a wood specialist among his peers. And, perhaps his ultimate credential: The Glenmorangie product tastes quite good.

Lumsden and David Blackmore, Glenmorangie's Master Brand Ambassador, joined Adam this week in what proved to be a very happy (half) hour. They discussed how barrels impact whisky flavor, mulled over their impressions of the U.S. microdistilling trend and speculated as to why high-end whiskies are becoming so expensive.

One final programming note: This episode marks the first live whisky tasting in Storyboard history (sampling Glenmorangie's 25-year-old around the 29-minute mark in the podcast). We can't promise it will be the last.