101, 2016

The Chemistry of a Hangover

January 1st, 2016|

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After yesterday’s new year celebrations, you might well be nursing a sore head this morning after a few drinks too many. This is a chemical consequence of consuming alcoholic beverages, but it’s one that, surprisingly, we still don’t fully understand. There are, however, a number of chemical suspects that have been identified as contributing to the symptoms of a hangover; here, we take a look at each in turn, and the evidence for their contribution.


1211, 2015
  • The Chemistry of Rum

The Chemistry of Rum

November 12th, 2015|

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For the latest in the alcohol chemistry series, we’re looking at a pirate’s favourite spirit: rum. It’s actually hard to describe what constitutes a rum, because there’s not really a fixed definition; different countries have different standards that rums have to meet. Still, despite the differences in types, there’s still a lot of chemistry in common. […]

3006, 2015
  • The Chemistry of Cider

The Chemistry of Cider

June 30th, 2015|

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Having looked at the chemistry behind beer previously, it seemed only fair to also take a look at cider for all the cider drinkers out there. On a hot summer’s day, the cool, refreshing taste of cider is hard to beat. But what are the chemicals behind this flavour? […]

2104, 2015
  • The Chemistry of Gin

The Chemistry of Gin (And Tonic!)

April 21st, 2015|

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For the fifth in the ‘Alcohol Chemistry’ series, we turn to gin. As with other types of alcohol, there are a huge number of different chemical compounds present, but it’s possible to identify a range of significant chemical contributors to its aroma & flavour. Here, we take a look at those compounds and where they come from.


3103, 2015
  • The Chemistry of Whisky

The Chemistry of Whisky

March 31st, 2015|

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Whisky is one of the world’s most popular spirits, and comes in many different classes and types. The character and flavour of these differing types vary widely; this, of course, comes down to their varying chemical composition. Here, we take a look at where some of these different compounds come from, and what they contribute.


3012, 2014
  • Champagne Chemistry

The Chemistry of Champagne

December 30th, 2014|

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With New Year’s Eve upcoming, a large number of people will celebrate by popping open a bottle of champagne. The bubbles in your glass may seem simple enough, but there’s actually a wealth of interesting chemistry behind them – chemistry that’s vital for the perceived taste and aroma of the wine. There’s a lot more to the bubbles than you might think, and this post picks apart some of the chemical compounds involved.