Analysis of self-assembled microstructures from evaporated drops of bourbon whiskey

A web-like pattern of self-assembled microstructures remain after the evaporation of drop of diluted bourbon whiskey. Interestingly, these patterns are different for each bourbon brand as these “fingerprints” are a function of bourbon intrinsic properties (maturation, mash bill, etc.). This presentation will discuss the influence of varying environmental factors such as temperature and humidity on the repeatability of these patterns. Digital image analysis is used to measure the influence of these extrinsic properties. Findings will be used to correlate the pattern with the bourbon’s authenticity. Results will guide future work for in-the-field counterfeit tests as well as a crude measure of maturation.