ABSTRACT
The maturation of spirit in wooden casks is key to the production of whisky, a hugely popular and valuable product, with the transfer and reaction of molecules from the wooden cask with the alcoholic spirit imparting color and flavor. However, time in the cask adds significant cost to the final product, requiring expensive barrels and decades of careful storage. Thus, many producers are concerned with what "age" means in terms of the chemistry and flavor profiles of whisky. We demonstrate here a colorimetric test for spirit "agedness" based on the formation of gold nanoparticles (NPs) by whisky. Gold salts were reduced by barrel-aged spirit and produce colored gold NPs with distinct optical properties. Information from an extinction profile, such as peak position, growth rate, or profile shape, was analyzed, and our assay output was correlated with measurements of the whisky sample makeup, assays for key functional groups, and spiking experiments to explore the mechanism in more detail. We conclude that age is not just a number, that the chemical fingerprint of key flavor compounds is a useful marker for determining whisky "age", and that our simple reduction assay could assist in defining the aged character of a whisky and become a useful future tool on the warehouse floor.
