Could one molecule redefine the future of whiskey?
“There’s more than one way to make whiskey” is what Glyph, the first molecular whisky prones. This whisky is produced in California and awakens in many the controversy over the future of whisky.
This is not the first time we have heard about technology as an alternative means of creating an alcoholic beverage. Last year Ava Winery, also from California, demonstrated that it was possible to produce synthetic wine and whisky. A sign that technology is increasingly being introduced in the food and beverage sector. This year, Swedish whisky distillery Mackmyra also participates in the beverage technology boom. They recently announced the creation of the first whisky created with artificial intelligence.
But today it is the turn of Glyph, a “molecular whisky” produced in a laboratory instead of a distillery. To produce it, they obtain molecules directly from plants and yeasts, rather than through distillation and aging. “Glyph is biochemically equivalent to the best aged whiskies,” Endless West scientists define it. A team of scientists, sommeliers, writers and chefs focused on producing state-of-the-art spirits.
Glyph’s Tasting Notes
Glyph is a whisky with aromas of toasted hazelnuts, vanilla and notes of caramel and honey. The palate is half-bodied with a broad spectrum of wood and spices. Notes of black fruits enter the palate, however the whisky provides a firm and tender finish.
Glyph is now available in San Francisco, California and Brooklyn, New York. Other points of sale will be available soon.
Don’t drink and drive. Enjoy responsibly.