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Fields & Applications Gas Chromatography, Food, Beverage & Agriculture

As Smooth as Tennessee Whiskey

Tennessee whiskey’s smooth flavor is the stuff of songs, but its production is a mysterious art form. Like Bourbon, Tennessee whiskey is made from 51
percent corn and aged in charred oak barrels, but Tennessee whiskey has to be filtered over sugar maple charcoal using the Lincoln County Process (LCP). Results presented at the American Chemical Society Spring 2019 National Meeting and Exposition (1) shed light on the effects of the LCP and could ultimately help distillers dial in the flavor profile their customers want.

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About the Author

Ryan De Vooght-Johnson

After graduating from the University of Warwick with a masters in instrumental and analytical methods for biological, pharmaceutical, and environmental chemistry, I worked in the laboratory in various analytical development roles. I was then lucky to find my calling in academic publishing and science writing. I’ve been a commissioning editor and launch editor in a biomedical publisher and since 2014, I’ve been working as a freelance science writer and editor.

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