For two years, Diageo analyzed various Scotch whiskies using machine algorithms. Diageo, an alcohol beverage company, invested $230 million into a portfolio of whisky tourism projects. A portion of this lump sum was dedicated to the exploration of whisky maturation using technology called SmokeDNAi. Using SmokeDNAi, teams tested and analyzed the flavor profiles and mouthfeel of non-identical twin whiskies distilled in different casks – one remnant and one original.
It basically takes a signature of that liquid, and then it gives us a reading or a spike reading of the different compounds that are in there,' Morgan said. 'And unless you're an organic chemist, or you're really into that kind of stuff, it doesn't make that much sense. So, what we wanted to do was demystify that and make it easy.' Diageo also sought to offer consumers taste and flavor through sight.
Here, whisky enthusiasts can gaze at flavor combinations, aromas and unambiguous profiles that wouldn’t be visible to the naked eye. 'On the visual, you will see the small amounts of one particle that moves around,' Morgan said. 'Then, there's a larger cloud in there and then that will show you the percentile of these compounds that sit in there.' Visual profiles may include a combination of coconut, smoky, earthy, medicinal, floral and sweet flavors.
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