Rapid City · South Dakota
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The Chemistry Lab
We could tell you our products are different. We'd rather you discover why. Every experiment here changes one variable at a time — temperature, dilution, aroma, glassware, time — and asks you to observe the result.
The method
Every guided experiment follows the same format — the way a real lab notebook does.
Guided experiments
How does serving temperature change the aroma, smoothness, and mouthfeel of vodka?
Variable · Serving temperatureHow does alcohol concentration change what you can taste in a vodka?
Variable · Alcohol concentration (dilution)Does the shape of a glass change how much aroma reaches your nose?
Variable · Glass geometryDoes vodka change in the minutes after it's poured?
Variable · Time exposed to air after pouringHow does gradual dilution from melting ice change a spirit over time?
Variable · Progressive dilution over timeDoes the kind of water you add to vodka change how it tastes?
Variable · Water compositionCan you tell vodkas apart when you don't know which is which?
Variable · Knowledge of what you're tasting (label bias)How does a pour of vodka evolve over a full hour?
Variable · Elapsed timeWhat does oak actually contribute to a spirit — and does toasted wood give something different than charred?
Variable · Wood surface treatment (toasted vs. charred oak)How quickly do citrus oils extract into alcohol — and how does the extraction change hour by hour?
Variable · Contact time between citrus peel and spiritNew experiments are released regularly — scan your bottle again next month.
Laboratory notebook
Not a blog — a working record. Hypotheses, setups, observations, and honest conclusions, including the ones that didn't go our way.
We tasted the same vodka across the whole range from freezer-cold to room temperature. The freezer lost. So did the shelf.
● concludedENTRY #026 ·May 2026We filtered the same spirit five different ways and tasted blind. Filtration is a real tool — and an easy one to overuse.
● concludedENTRY #018 ·Mar 2026Pulling a vacuum over spirit and oak changes the pace of extraction — but extraction was never the hard part. This one is still running.
● ongoingCitizen Scientist Program
Create a free account to track completed experiments, log tasting notes, build your flavor profile, and earn badges — from First Experiment toBlind Tasting Expert.
Join the programCommunity experiments
Ran your own experiment? Submit your procedure, photos, and results. The best submissions become official Chemistry Distilling experiments.
Submit an experiment