For those of us who learned to drink whisky in the traditional “shoot it and wait for the burn” school of liquor consumption, a whisky “tasting” session seems like an exercise in futility—whiskies all have the same heat and nose hair-singeing astringency, so what’s the point? But “The Science of Scotch” was the final installment of the New York Academy of Science’s “Science of Food” series—I had sadly missed coffee, chocolate, and champagne—and I figured I could use a little guidance for enjoying this liquid sunshine.
