the science of spirits
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TASTING METHODS 5 By George F Manska, Corporate Strategy Officer, inventor & entrepreneur, Chief Research & Development Arsilica, Inc.
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wirling is an essential part of nosing and evaluating spirits. No swirling = no evaporation = no smell. Swirling enhances evaporation by adding more aromas to the vapor cloud for detection. Practice vigorous swirling to create more evaporation consequently more aromas. Every liquid has an invisible force at its interface with the atmosphere (air) called surface tension. Ever wonder why a water bug can walk on the surface of the water without falling into the water? It is because of surface tension. If surface tension keeps a water bug on the water surface, it can also keep aroma molecules in the liquid of a spirit or wine. Swirling breaks surface tension, allows aromas to escape, and enhances evaporation. Swirling lets more aromas escape into the air (evaporation) to be detected by the nose. After swirling, “legs” or tears” caused by the surface tension gradient between water and ethanol improves evaporation (Gibbs-Marangoni effect). Gravity creates vertical shear on vessel sidewalls, disrupting surface tension and improving evaporation as liquid returns to the liquid pool in the glass.
PR%F the Magazine
THE SCIENCE OF SPIRITS
Swirling Spirits and Busting Myths
