Scottish Team Increases Whisky Potential by Reducing Angels Share
A team of scientists at Edinburgh Napier University has received an award for developing a whisky barrel that reduces the share of spirit lost to evaporation.
24th November, 2015 by Neal Baker
A team of scientists at Edinburgh Napier University has received an award for developing a whisky barrel that reduces the share of spirit lost to evaporation, known as the “angel’s share”.
Without adding any other material like glue to the wood, the team of scientists from the university’s Centre for Timber Engineering were able to build a barrel that reduces evaporation without compromising the quality of the whisky.
The scientists, led by professor Abdy Kermani, were awarded on behalf of Napier University along with 21 other higher education institutions as recipients of The Queen’s Anniversary Prizes for Higher and Further Education.
Professor Kermani told The Herald: “We worked using the existing cask and improved that so that the reduction was at an absolute minimum.”
As much as a fifth of the whisky in a barrel can be lost through evaporation depending on the length of time it spends ageing.
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