Have you ever tasted something so good and wondered: How is this so delicious?! How would I go about making this myself? Well then, lovers of single malt Scotch whisky, you’re in luck. Glenfiddich and PopSci would like to invite you to our live Facebook Q&A event on Thursday, December 12th where we will be discussing the perfect single malt Scotch whisky and anything and everything that goes into the science of making it.

The Glenfiddich range of single malt Scotch whiskeys has received more awards since 2000 than any other single malt Scotch whiskey in two of the world’s most prestigious competitions, the International Wine & Spirit Competition and the International Spirits Challenge. A Glenfiddich expert will be hosting this session to answer and educate our PopSci readers on the Science Behind Whisky. Therefore, we are pretty sure that the secrets of a great tasting single malt Scotch whisky are going to be unearthed. So please join us for this exciting look into the history and science behind something that tastes so good, you need answers as to why!

A preview of questions that could be…

  • Who was the first person thought to have created a single malt whisky?
  • What is the science behind how a single malt is created? What are the elements that are required to make a perfect single malt whisky? Time, temp, ingredients, etc…
  • How does single malt whisky effect a person’s body in terms of consumption? Does the body react differently if drinking a single malt whisky as opposed to a vodka?
  • It’s been established that a cigar is the best compliment to a single malt whisky. Is that true? If so, why do the two work so well together?
  • Is there a particular food that also goes well with single malt whisky? If so, what food is that and what is the chemical reaction inside the body that creates a harmony b/w the 2?
  • When you have a single malt whisky ‘on the rocks’ as opposed to ‘neat’, how does the water (H20), effect the structure of the whisky?
  • If you consume the same amount of single malt whisky, ‘neat’ or ‘on the rocks’, is your alcohol level any different? With the introduction of water, does the change in chemical balance of the whisky allow your body to consume more?
  • Can single malt whisky be used to cook food with? If so, what food is best to pair it with? And what element of the whisky is the essential ingredient to the dish?