You have two glasses of American whiskey in front of you at a blind tasting that have a similar color. You smell one and think it is bourbon because of its smooth caramel flavor, while the other must be the rye because it comes off as dry and brash. Turns out you are wrong because, at the end of the day, as an average consumer you can’t really tell the difference anyhow between the flavor profiles of the two whiskies, or so argues a Drexel University food scientist in a new study.
Jacob Lahne, PhD, according to Drexel, is an…
