the science of spirits
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By George Manska, CSO, CR&D, Arsilica, Inc., sensory researcher, inventor, entrepreneur
THE SCIENCE OF SPIRITS George F Manska is a published sensory science researcher, entrepreneur, BSME, and NEAT glass co-inventor with a mission to replace myths and misinformation with scientific truth through consumer education. Contact: george@arsilica.com | 702.332.7305 | Visit theneatglass.com/shop for more info.
Quest for the Best Spirits Drinkers Drink, But Don’t Know Things Proof or ABV: Proof can denote the approximate alcohol content of any spirit, although it is commonly associated with whiskey and originated with rum. Sailors came up with two methods to be sure they weren’t being scammed out of the ethanol content of their daily tot o’ rum as ship officers would dilute to stretch stores: (1) add gunpowder and ignite with a magnifying glass or (2) load it into a pistol. If it flamed or the gun fired (audible explosion), the rum was considered to have enough alcohol to meet the standard and perhaps prevent mutiny. The proof was applied to spirits in England as early as the 16th century to determine the taxation rate. By 1816, English measured the specific gravity of spirits with a hydrometer; 100 proof was 57.15% ABV (alcohol by volume), and those mentally challenged by decimal points decided that 200 proof would be 100% ABV. If 57.15% were 100 proof, wouldn’t 200 proof be 114.30% alcohol? How can anything be over 100% pure?
PR%F the Magazine