Michael Crowder in The Conversation: ‘The complex chemistry behind America’s spirit — how bourbon gets its distinctive taste and color’
Few beverages have as rich a heritage and as complicated a chemistry as bourbon whiskey, often called “America’s spirit,” Crowder says
Michael Crowder in The Conversation: ‘The complex chemistry behind America’s spirit — how bourbon gets its distinctive taste and color’
Known for its deep amber hue and robust flavors, bourbon has captured the hearts of enthusiasts across the country, says bourbon researcher Michael Crowder.
Crowder, dean of the Graduate School and professor of Chemistry and Biochemistry, teaches classes on fermentation and is a bourbon connoisseur. “The complex science behind this aromatic beverage reveals why there are so many distinct bourbons, despite the strict rules around its manufacture,” he says.
Read his article “The complex chemistry behind America’s spirit — how bourbon gets its distinctive taste and color” in The Conversation (Sept. 14).
