Getting to the Bottom of Whiskey Authenticity with Spectrometry
In an article published in the journal Foods, researchers analyzed the elemental profile of 205 samples of whiskey to distinguish them according to the parameter of their authenticity using cold vapor-atomic absorption (CVAAS), inductively coupled plasma optical emission spectrometry (ICP-OES), and inductively coupled plasma mass spectrometry (ICP-MS).
Source: azooptics.com