L’acqua e il whiskey, un binomio importante per chi sa degustare l’illustre liquore. Un articolo su Iflscience spiega perché:

“The taste of whisky is primarily linked to so-called amphipathic molecules, which are made up of hydrophobic and hydrophilic parts,” explained Björn Karlsson, co-author of the study published in Scientific Reports. This basically means that one side of the ‘taste’ molecules in whisky is attracted to water, while the other is repelled by water. And it turns out that this two-ended structure in one such molecule known as guaiacol has a major bearing on the intoxicant’s flavor.