Slashdot Mirror
Nuclear Testing Helps Identify Fake Vintage Whiskey
Hugh Pickens writes "Industry experts claim the market for vintage whiskey has been flooded with fakes that purport to be several hundred years old but instead contain worthless spirit made just a few years ago. Now researchers at the Oxford Radiocarbon Accelerator Unit have developed a method that can pinpoint the date a whiskey was made by detecting traces of radioactive particles created by nuclear bomb tests in the 1950s. '"It is easy to tell if whiskey is fake as if it has been produced since the middle of the twentieth century, it has a very distinctive signature," says Dr. Tom Higham, deputy director of the facility. Nuclear bomb testing in the 1950s saw levels of carbon-14 in the atmosphere rise around the world so the amount of isotope absorbed by living organisms since this time has been artificially elevated. Whiskey extracted from antique bottles is sent to the laboratory where scientists burn the liquid and bombard the resulting gas with electrically charged particles so they can measure the carbon-14 in the sample. In one recent case, a bottle of 1856 Macallan Rare Reserve was withdrawn from auction at Christies, where it was expected to sell for up to £20,000, after the scientists found it had actually been produced in 1950. "So far there have probably been more fakes among the samples we've tested than real examples of old whiskey," says Higham.'"
1. The older a whiskey is the more expensive it gets due to rarity, not quality. Many people have a bias toward older whiskeys (whiskies) because they think they are better. Like wine, some whiskeys age well, others don't.
2. Whiskey must be stored in oak barrels to age. Once it is out of the barrel, and in a bottle or steel vat, it no longer ages. So a 10 year old whiskey sitting in a bottle for 50 years is still a 10 year old whiskey.
3. Whiskeys in barrels lose about 2% a year due to evaporation, known as the angel's share. That 2% is mostly water in hotter climates, but in cooler ones, like Scotland, what is lost is mostly alcohol. Thus a spirit which is put into a barrel at 60% alcohol by volume (ABV) will be reduced to 50% ABV then 40% ABV as time goes one. This is important because once the produce drops below 40% ABV, it can no longer legally be named whiskey. Thus whiskeys are usually never older than 40 years of age to due the angle's share.
4. Whiskey is how it's spelled in the USA (where I am writing this.) In Britain and Canada it is spelled whisky. Since the article discusses whisky from The Macallan distillery (yes the "T" is capitalized), the article's title and summary misspelled "whisky."