theanicolae

Member Senior  Senior Member

About theanicolae:

Edinburgh-based, writer, Ph.D. in progress. exploring & maximising whisky's neural potential through Āyurvedic algorithms.

the whiskies rated under 70% do not fit the astringency profile i am looking for, but are good, tasty whiskies - great for casual enjoyment and everyday drams with friends.

the whiskies rated 70% or above either hit the astringency profile or are promising candidates for the astringency journey. 70% is low astringency, the higher the percentage, the higher the astringency.

100% is astringency perfection. :)


what do i mean by astringency?

the WhiskyBaba research centres on the connections between whisky, health and neural expansion, the latter which can both be unlocked through what we call the astringency complex, a complex that can be accessed through certain single malt scotch whiskies. while astringency is more than a taste, i will use the term 'taste' for simplification. on a daily basis, the tastes we can (and 'should') access are sweet, sour, salty, spicy, bitter & astringent. each taste releases neuro-hormonal cocktails. however, we customarily do not access astringency, which cannot be touched directly through the food we generally have, and hence miss the neural benefits of it.

when hit, astringency signals the brain to begin a process of cleansing the system at the cellular level; neuro-transmitters transmute and release the wastes of our body, honing the system to absorb and assimilate effectively. specific profiles of scotch single malts can hit astringency - however, to maximise its health benefits, whisky must be consumed in moderation with diligence and awareness alongside a lifestyle (such as a non-inflammatory diet). 


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  • United Kingdom
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