This week we're joined by Adam Rogers, Wired senior correspondent and author of Proof: The Science of Booze, to talk all things alcohol. Topics include millennia-old fermentation practices, the stimulant/depressant dichotomy of drinking, that classically refined sommelier's palate, attempts to speed up the aging process, and modern assembly-line whiskey production. Bottoms up!

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75: The Right Right-Stuff Stuff 01:14:46 Share

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75: The Right Right-Stuff Stuff