I lead teams at the intersection of strategy and design. Autodidact. Polymath. Barbecue acolyte. I start fires (the good kind).
Maybe histamines, the stuff of allergic responses. Red wine, white wine, sake, and beer all contain histamine, though studies go back and forth on which drink has the most. Some say it’s red wine, but others don’t find much difference among the various drinks.
Adam Rogers in Proof
Malting is how people turn barley’s starch into sugar, which they can turn into beer and booze. Whisky is, basically, distilled beer—and this was the process Takamine hoped to obliterate. Brewers and whisky makers use barley because it’s easy. Other grains are maltable, but wheat, for example, produces less starch-breaking enzyme. Oats have too much protein and fat. Corn needs too much heat to untangle the starches before malting, and the oils tend to turn rancid. Barley is the way to go.
Adam Rogers in Proof
One trick almost every distiller I visited tried to play on me was to get me to stick my head into the vat during the final stages of fermentation, when the headspace—the volume of air above the liquid—is a cloud of CO2. Taking a whiff is like sticking a knitting needle up your nose. Too much of it, and you can pass out and fall right into the vat. Fun!)
Adam Rogers in Proof
As different spirits have evolved, they’ve taken on different setups. In Ireland, they use three pot stills to make whisky; in Scotland, it’s two. Clear, light, Puerto Rican rum uses a continuous still, but heavier, darker styles of rum generally use two or three pot stills chained together. Of French brandies, Armagnac is distilled only once in a copper pot still, but cognac twice. Eau de vie is double distilled in a copper pot; aquavit comes off a continuous still.
Adam Rogers in Proof
The English “yeast” comes, via the Dutch “gist,” from the Greek word for boiling. Getting the gist of something is literally boiling it down.
Adam Rogers in Proof
When the Black Death spread across Europe, from 1347 to 1350, physicians didn’t really have anything to make people feel better besides aqua vitae. So they used them. The French translated aqua vita into eau de vie, and the Dutch called it “burnt wine,” or brandewijn. Exported to England, that got corrupted to “brandy-wine,” and eventually just “brandy.” The Scots started making the stuff out of grains; in Gaelic, they called it “water of life,” usquebaugh, eventually corrupted to “whisky.” By the early 1400s, people were getting addicted to ethanol. Liquor had spread across the world.
Adam Rogers in Proof