Whisky Glasses.
The same whisky becomes a different drink in a different glass. From Glencairn to Copita, Rocks to Snifter — a research-based guide to whisky glassware.
All Whisky Glass Articles.
Does a Bump in the Bottom Tame the Alcohol? — Peugeot's Whisky Tasting Glass
A whisky glass from Peugeot, the pepper mill people. A dome rising from the bottom is said to soften the alcohol, and a frozen metal base chills the whisky without ice. Where the glass comes from, how far the dome claim holds up, and where chilling runs into the whole point of a nosing glass.
Drinking from a Black Glass — The Blind Tasting Glass That Erases Colour
The Glencairn comes in an opaque black version. What changes when colour is removed? What whisky colour actually tells you, the conclusions wine and olive oil reached first, and what the black glass takes away along with the colour.
Reading the Legs — The Myth That Whisky Tears Show Viscosity
Swirl a dram and streaks run back down the wall. Thick and slow means a good whisky, the saying goes — but neither viscosity nor glycerol makes those streaks. How the Marangoni effect actually works, why glycerol never survives distillation in the first place, and why the biggest variable is the glass, not the whisky.
Do Whisky Stones Actually Work? — Rocks Instead of Ice
Cold without dilution — it is an appealing promise. But run the numbers on heat capacity and it becomes clear why three stones cannot replace one ice cube. The difference between soapstone, granite and steel, the fact that the glass itself matters more than the stones, and the one place where whisky stones actually earn their keep.
The 1mm Distinction on Your Lips — The Science of Glass Rim Thickness and Taste
Why does a rolled rim taste different from a cold-cut rim? From fluid dynamics laminar flow to oral sensory biology and thermal mass, explore the physical truth of glass rim thickness.