Friday Odds and Ends

But one [distillery] has found a work-around. It’s come up with a chemical process that ages bourbon not in years — but in hours. The innovation is unsettling an industry that is long-soaked in history and tradition….

Terressentia’s website says its process uses ultrasonic energy and oxygenation, which “finishes chemical reactions that failed to complete in the distillation stage,” and results in a “smoother mouth feel.”

Interesting, though.

Next, I’d like to direct you to the latest All About Beer blog post, in which thinking about the validity of regional IPA subtypes (West Coast, East Coast, etc.) leads me to consider regionalism:

So, if we think there’s a style effect going on, it’s more likely a brewery effect. They don’t drink a lot of Dortmund export in Cleveland because of some exotic local preference (I’d find it mighty surprising to see the Dortmunder style pop up anywhere else)—but because the favori

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