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Two Virginia Tech researchers are working on the first-ever formal sensory study on the aging characteristics of American whiskeys in hopes of informing whiskey recipe development and aiding distillers in fine-tuning their aging processes.

United statesJacob lahneKatherine phetxumphouSensory evaluation labVirginia tech department of food scienceSpirits councilDistilled spiritsProfessor jacob lahneVirginia techFood science