Bitter taste Quote by Amy Stewart
““Among the many benefits of “limestone water” was the fact that it came out of the ground at about 50 degrees Fahrenheit, the perfect temperature for the cooling and condensation process in the days before refrigeration. The higher pH level inhibited iron particles that can give whiskey a bitter taste. And it is possible that the elevated levels of calcium, magnesium, and phosphate encouraged the growth of lactobacillus, a bacteria that plays a role in fermentation.””
About This Quote
Source Book: Whole: The Curious Science of Eating Everything, 2013
Limestone water’s cool temperature, alkaline pH, and mineral content make it ideal for traditional whiskey cooling and fermentation processes.
In simple terms: Cool, alkaline water helps whiskey taste better.
Key Takeaway
Consider water quality when crafting beverages.
Themes
science
food
tradition
chemistry
fermentation
Mood
informative
analytical
curious
Type
educational
technical
non‑fiction
When to use this quote
- distilling
- brewing
- cocktail making
- food preservation
- artisan production
Key Concepts
pH balance
mineral content
temperature control
Questions to Reflect On
- How does water chemistry affect flavor?
- Can modern tech replicate these natural benefits?
A Different Perspective
Modern refrigeration reduces the need for natural cooling methods.
