Rye and corn whiskey is transformed through aging

09/9/2013 | National Public Radio

Researchers from the University of California, Davis found that flavor profiles of whiskeys and bourbons are impacted more by the container in which they are stored than the grain -- rye or corn -- from which they originate. "When you look at the unaged whiskeys, then you can see the difference between rye and corn bourbons," said chemist Thomas Collins. "But once the spirit is put into the barrels, the wood compounds dominate the flavors that come from the grains."

View Full Article in:

National Public Radio

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Baking & Pastry Chef Instructor
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations