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Spirit Chemistry

John Angus

Spirit Chemistry breaks down how grains, fermentation, distillation, and maturation create flavour in whisky and spirits. For makers, blenders, and enthusiasts curious about the science behind what’s in the glass.

Platform
Substack
PricingFreemiumPublishesTwice weekly
Issues36Founded8 months agoLast Issue3 months ago
Active

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spiritchemistry.substack.com
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Latest Issues

Where America Really Drinks

The state by state map of alcohol growth and decline.

The US alcohol market is not one market

3 months ago
4
1
Paid

Do We Still Need Peat?

Peat creates flavour. But is it still chemically essential?

Spend enough time around peated whisky and one number keeps returning.

3 months ago
1
1
Paid

Stop Telling People How to Drink Whisky

The science of flavour proves there is no single correct way to enjoy it.

The Part of Whisky Culture That Bothers Me

3 months ago
8
1
Paid

The world is drinking less

But that does not mean the drinks industry is shrinking

Over the past few weeks, the headlines have been loud.

3 months ago
6
1
Paid

What misconception should I tackle next?

Over the past couple of weeks, I have taken aim at a few persistent myths in the spirits industry.

Not small technical disagreements.
The big, widely repeated ideas that quietly shape how people judge whisky.

Because once something soun...

3 months ago
2
5

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  • John Angus

    Spirit Chemistry breaks down how grains, fermentation, distillation, and maturation create flavour in whisky and spirits. For makers, blenders, and enthusiasts curious about the science behind what’s in the glass.

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