Have you ever tasted a whiskey and wished it wasn’t proofed down (diluted) quite so much? From our perspective, that is the single greatest dilemma that mankind has ever faced… ever. *ahem* So we’re testing a handful of methods that attempt to remove water from whiskey, and leave behind a higher proof spirit. First up – 3A molecular sieves. No kidding, it’s molecular science y’all! Here’s the obligatory, “Don’t try this at home.” Let’s do this.
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