Literature talk: Adding water to Scotch whisky

In the University of Amsterdam’s Molecular Simulation group, we presented interesting scientific papers from recent literature a couple of times per year. When I saw a paper that combined two of my favorite topics (molecular dynamics and Scotch whisky) to investigate the common (connoisseur) claim that a couple drops of water can improve the whisky, I had to give it a critical eye. This talk might involve a few images of my own whisky collection.

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