Your wee dram of SCIENCE! How they managed to re-create the whisky from Mackinlay & Co. that Ernest Shackleton’s Antarctic expedition took along in 1907:
How was the re-creation carried out? Dr. James Pryde, chief chemist at Whyte and Mackay, subjected the samples to a comprehensive chemical analysis, in conjunction with a rigorous sensory analysis (that is, sniffing and tasting). Firstly, it was established that the alcoholic strength of the whisky was high enough that it very likely never froze over the years it spent interred in Antarctica. In winter, the hut reached a minimum temperature of -32.5°C, but, at 47 percent alcohol, the whisky remained liquid down to a couple of degrees cooler than that extreme. This eliminated what had been a significant source of concern about the quality of the sample, that decades of freezing and thawing had altered or ruined it. Carbon dating verified that the whisky did indeed date from the Shackleton era.
Phenol and related phenolic compounds show up in Scotch whiskies, giving them the unmistakable character that’s referred to “peaty,” because the flavor is introduced when the grain is exposed to peat smoke during the malting process. Chemical analysis revealed not only the quantity of phenolics in the Mackinlay — surprisingly low, given that era’s reputation for heavily peated malts — but also the particular balance of compounds, which enabled the experts to pinpoint what region the peat used had likely come from. The answer? Orkney.
Similarly, analysis of the compounds that result from barrel-aging was able to finger the barrels in which the whisky was aged as ones made from American oak and probably used once before to age wine or sherry. Gas chromatograph olfactometry, in which the spirit is broken down into its volatile components and each of these smelled individually by experts, gave clues as to details of the fermentation and distilling process.
