American whiskeys appear to leave a web-like fingerprint compared to moonshine, Scotch, and Irish whiskey, according to a study conducted at the University of Louisville. The reaction left by American whiskeys can help producers protect themselves against counterfeiting.
Scientists believe the residue left behind depends on the nature of the whiskey’s maturation process. American whiskeys are often left to age in charred oak barrels, leaving the content inside to extract more water compared to whiskeys put in uncharred barrels.
Source: The Drink Business, October 2019