Abstract
Elemental fingerprints could provide an analytical approach to product differentiation and authentication, and have been used in the past for various distilled spirits, including brandy, gin, bourbon and tequila. However, a comparison of elemental differences between different whisk(e)y types, such as Bourbon and Scotch, is still missing. In this study we compare the elemental fingerprints of 68 commercial whiskies for differentiation by type (Bourbon, Tennessee, Scotch, Irish, Japanese) and region. Concentrations from sub-μg/L to mid-mg/L of 53 different elements were determined with inductively-coupled plasma—mass spectrometry (ICP-MS) and microwave plasma—atomic emission spectroscopy (MP-AES), and used in subsequent statistical analyses. Significant differences in several elements were found for type, and allowed a classification according to whisk(e)y type. Elemental differences were also found for different production areas within Scotland, thus, providing further evidence that Scotch whiskies could be differentiated by elemental analysis. Major sources of elemental differences seem to be processing equipment (Cu, Fe, Ni, Cd, Sn, Mo, V) and raw materials, such as water (Ca, Mg, Fe, Mn, Sr).
Highlights
Whisk(e)y1 is an old alcoholic beverage, and its history dates back to BC
Mean recoveries ± relative standard deviation (RSD) ranged from 65% ± 17% for Ba to 121% ± 26% for Pt for the elements monitored by inductively-coupled plasma—mass spectrometry (ICP-MS), while recoveries for the five elements monitored by microwave plasma-atomic emission spectroscopy (MP-AES) were between 102% ± 1% (Ca) and 117% ± 4% (K)
Vanadium is of differentand whisk(e)y types, namely, Bourbon
Summary
Whisk(e)y1 is an old alcoholic beverage, and its history dates back to BC. In Scotland, commonly known as the cradle of potable whisky production, distillation was popular and encouraged to preserve excess grains [1]. Production processes vary more or less, depending on the type of whisk(e)y and its origin, but in general, different grains, such as malted or unmalted barley, corn and wheat or mixtures thereof, are ground and steeped in hot water for a certain time to create the mash. Similar to other alcoholic fermented beverages, yeasts convert the sugars into alcohol and carbon dioxide, and create a brew with less than 10% (v/v) of ethanol. This product is distilled two or three times, either in a batch style (i.e., pot still) or a continuous process (i.e., column still). After distillation the “white” whisk(e)y is aged in wooden casks or barrels, typically made of oak wood, for several years. The type of barrel (wood type, new or used, size, etc.)
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