Glassware. It's an essential part of the drinking experience, but there are so many options in wine, spirits and beer. Stemmed or stemless? Big bowl or small? Shaker pint or tulip? And what about ice? Big cube, small cube, sphere? Filtered water or tap? The Barrel to Bottle crew is here to help you sort through this madness and also prove that despite all the pretension it really does make a difference in how your drink tastes. Throughout the episode Pat will also be measuring how fast (or slow) the ice cubes are melting into the drinks with his fancy/ridiculous laser thermometer.
Drink along at home with the following wine, spirits and beer:
Brilliant idea for an experiment but we may have jumped a few steps on the scientific method. Question and experiment is understood but no hypothesis. I believe Greg posited that surface area and agitation would contribute to heat transfer (which I completely agree with) but this was suggested after initial results. Also, the question was how fast the ice melts so I am not sure the temperature reading was relevant to the end conclusion (although it did provide interesting results). Need photos!