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Science and the Spirit of Scotland

Tuesday 10 April

An in-depth look at the art and science of making, blending and tasting Scotch whisky with psychologist and gastrophysicist, Prof Charles Spence, whisky writer and cook, Rachel McCormack, philosopher of the senses, Prof Barry C Smith, and whisky blender, Rachel Barrie. Together they will guide through talks, tastings, and the occasional experiment, to discover more about the science and culture of Scotland's national drink.

Presented by University of London

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