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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 In one recent case, a bottle of 1856 Macallan Rare Reserve was withdrawn from auction at Christies, where it was expected to sell for up to £20,000, after the scientists found it had actually been produced in 1950.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.'"

16 of 366 comments (clear)

  1. I was bitten by a radioactive whiskey by Anonymous Coward · · Score: 5, Funny

    And I turned into Whiskeyman. My powers include slurred speech, a drunken lurch, and blackouts.

    1. Re:I was bitten by a radioactive whiskey by DoofusOfDeath · · Score: 5, Funny

      And I turned into Whiskeyman. My powers include slurred speech, a drunken lurch, and blackouts.

      You're forgetting your most powerful ability: To turn even the ugliest woman into a supermodel!

    2. Re:I was bitten by a radioactive whiskey by Achromatic1978 · · Score: 5, Insightful

      I was going to say "I think most of us were capable of interpolating that without your assistance", but your current Insightful mod might indicate otherwise. Kinda sad, really ...

  2. Taste by pilsner.urquell · · Score: 5, Insightful

    What? They can't tell the difference by tasting it?

    1. Re:Taste by OpenSourced · · Score: 5, Insightful

      What? They can't tell the difference by tasting it?

      I suppose they can, but telling the difference is not the same as proving it. You need some kind of proof to accuse somebody of making fakes, not just its subjective taste.

      --
      Rome taught me patience and assiduous application to detail. Virtues which temper the boldness of great, general views.
    2. Re:Taste by Burning1 · · Score: 5, Insightful

      If you spend 20,000 pounds on a bottle of whiskey, you're going to taste the difference, even if there isn't one. Belief can have as much an impact on perception as reality.

      Penn & Teller did a great experiment in an episode of their show, Bullshit. In one episode, they serve hose water in fancy bottles with fantastic stump lines about how great and rare each different bottle of hose water is. Most of the diners tasted a difference between the various bottles of hose water.

      In another, they had a prop design guy use (extremely) cheap ingredients to create tantalizing foods. The waiter would convince diners that stale bread was an exotic french import, receiving rave reviews in the process.

      Advertising is all about perception, and a lot of our consumer economy is based on it. My girlfriend works for a high end cosmetics chain... You wouldn't believe what a rip off that stuff can be.

      It makes me wish I was in the cosmetics business.

    3. Re:Taste by denttford · · Score: 5, Interesting

      Respectfully, B.S.

      There is a sharp curve of diminishing returns once you cross the $40 mark in whisk(e)y. However, it doesn't take long to learn
      the difference between an Islay and a Highland, or to understand the difference between a younger or older scotch, or to understand that some expressions
      of whisky do better with longer casking and some are better when bottled at a younger age.

      Plenty is attributable to marketing - I'll take a $50 Lagavulin 16 over a $200 blended Blue Label any day of the week, twice on Sundays, and infinitely more on
      a mythical desert island. Those who are looking to impress coworkers, bosses, and clients may tell a different story, but it does not take long to develop a basic palate
      when it comes to whisky, nor does it require a ton of cash. Distinguishing between a chipped and truly aged scotch is trickier, but still doable.

      Frankly, in the end, it is about taste: if you can make a four year old taste like a 20 year old whiskey cheaply through chipping and good
      distilled water (whisky weakens throughout the barreling process as the "angels' share" evaporates), I'll be happy to drink it. To wit, I avoid blends in
      general, but a $15 fifth of blended White Horse is a hell of a deal and sits near a Macallan, Oban, Ardbeg, Balvenie 21, and a Lagavulin and a Laphroaig 15 (not to
      mention some ryes and borboun) on my shelf.

      And yes, I'm, might be fooled between the Lagavulin and Laphroig, but I doubt it when it comes to the others.

      I think one has to remember that not everyone who drinks or enjoys alcohol partakes in the American binge drinking culture - including many Americans.
      In fact, I have found some American tastes to be far more diverse than other cultures (to which I have been exposed) in fostering mixing, homebrewing,
      and modern bootlegging traditions - all of which should be somewhat enticing to /.ers in the sense of experimentation and applied science.

      --

      Leben Sie jetzt die Fragen.
    4. Re:Taste by icebike · · Score: 5, Interesting

      You are correct. This is a useless te.

      Opening the bottle destroys the value.

      Sort of like Schrodinger's Cat, the mere act of testing destroys the test subject.

      An open bottle can never be presumed to be real, and a still sealed one is equally suspect.

      Call me back when they can do this right thru th bottle.

      --
      Sig Battery depleted. Reverting to safe mode.
  3. Shocking. by fuzzyfuzzyfungus · · Score: 5, Insightful

    I never would have expected fakes to outnumber genuine articles in a status driven market with poor verification.

  4. Business Opportunity...? by sampson7 · · Score: 5, Insightful

    It sounds like "real" old whiskies are set to see a dramatic increase in price. Imagine if a rare collectible that fetched thousands of dollars at auction were about to become 50 or even 80 percent rarer. The intersection of the good old supply and demand curve sounds like it's about to jump....

    But really, who needs anything better than a 16 y.o. Lagavulin, anyway? F'ing Snobs.

  5. Re:Such a waste by eln · · Score: 5, Funny

    Strawberry Boones farm, Corona extra lime, and Bacardi Limon w/Cranberry?

    It's always so sad to see 12 year old girls become alcoholics.

  6. Whiskey and its age by skwang · · Score: 5, Informative
    As a whisk(e)y connoisseur let me add my 2 cents with following points.

    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."

    1. Re:Whiskey and its age by interkin3tic · · Score: 5, Funny

      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.

      Are there any other laws of physics that whiskey violates? No wonder there are so many scottish physicists.

  7. creationists by Lord+Ender · · Score: 5, Funny

    Creationists, however, deny the accuracy of carbon dating. Therefore, all the fake whiskey will be sold to them at full price.

    --
    A slashdotter who didn't build his own computer is like a Jedi who didn't build his own lightsaber.
  8. Re:Anything "high end" is generally a rip off by inviolet · · Score: 5, Interesting

    Do you really think there are $90,000 worth of parts and labor in an S-Class Mercedes (does the S stand for stupid, or stinking rich, or both)? Also, when I go to a restaurant and order a $60 bottle of wine, it makes me feel bad when I see that same bottle in Bottle King for $12...

    It is better for society if there isn't $90,000 worth of parts and labor in an S-Class Mercedes. The whole point of luxury items is to take a rich person's money and put it back into circulation, in the process reducing the concentration of power that his bankroll represents. The only question is, how much wealth will be consumed in the process?

    Selling him a $80,000 Rolex burns about $4,000 in actual wealth to liberate the $80,000. That's efficient.

    Him hiring a butler for $80,000 a year burns about $40,000 in actual wealth -- this is the wealth the butler could've created elsewhere, rather than scurrying around making the rich guy feel special. That's not efficient.

    So, never criticize super-expensive trinkets; they are far far better for society's total net wealth than servants.

    --
    FATMOUSE + YOU = FATMOUSE
  9. Re:Carbon-14 and fossil fuels by Thiez · · Score: 5, Funny

    > But if you harvest the CO2 from fossil fuels, and do it right, you could blow these tester's minds when they find you have 300 million year old whiskey!

    Surely this problem can easily be solved by mixing the fossil-fuel CO2 with post 1950s CO2 until you have the desired Carbon-14 concentration.

    I like where this is going. Someone should create a "2000 year old" whiskey and claim it was made by Jesus himself, then market it as 'Holy Spirit'.