Liquid Smoke
Jul 11, 2019
2 minutes
By Wayne Curtis
Modern science—bless its little, white-coated heart—has linked something on the order of five hundred chemical compounds to the flavor of smoke. Some of them are good—creating those intriguing undertones in a perfectly toasted campfire marshmallow. Other compounds are less desirable, bringing to mind an ashtray left overnight in the rain.
Makers of Scotch and mezcal have devoted generations to figuring
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