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Martin Janousek and Stu Aaron make whiskey in a small lab in California's Silicon Valley.
马丁·亚努塞克和斯图·亚伦在加利福尼亚州硅谷的一个小实验室里制作威士忌。
Whiskey is a sort of alcoholic drink that is made from fermented grains.
威士忌是一种由发酵谷物制成的酒精饮料。
Usually, whiskey is aged in barrels made from the wood of an oak tree.
通常，威士忌是用橡木桶陈放的。
But in this lab, there are no barrels.
但在这个实验室里，没有桶。
Instead, they are using scientific equipment like syringes, beakers, and vials.
相反，他们使用的是科学设备，如注射器、烧杯和小瓶。
They are doing this to find a more environmentally friendly way to make whiskey.
他们这样做是为了找到一种更环保的方法来酿造威士忌。
"This modern consumer--they tend to care about causes like climate change," said Aaron, co-founder and chief commercial officer of Menlo Park-based Bespoken Spirits.
亚伦是总部位于门洛帕克的Bespoken Spirits的联合创始人兼首席商务官。他说：“现代消费者--他们往往关心气候变化等原因。”
The alcoholic drink spends three to five days in a small, metal barrel.
这种酒精饮料可以在一个小金属桶里存放三到五天。
The company's technology speeds up oxidation, or a process where oxygen is introduced to a mixture.
该公司的技术加快了氧化速度，即将氧气引入混合物的过程。
This changes the taste of the whiskey.
这会改变威士忌的味道。
A small piece of wood from an oak tree, no larger than the size of a small finger, is introduced in this process.
在这个过程中，需要用到一小块橡木，不超过一个小手指的大小。
The whiskey takes on the color, smell, and taste of the wood while it spends the time in the metal barrel.
当威士忌存放在金属桶中时，它会有橡木的颜色、气味和味道。
They lightly burn the oak wood in the lab before cutting it into small pieces known as microstaves.
他们在实验室中轻度燃烧橡木，然后将其切割成被称为微型棒的小块。
Microstaves are about 1/25,000th the size of a traditional barrel.
微型棒的大小大约是传统木桶的1/25000。
Janousek is a material scientist and company co-founder.
亚努塞克是一名材料科学家，也是该公司的联合创始人。
He said this permits them to use 97 percent less wood.
他说，这使得他们少用了了97%的木材。
By getting rid of the barrels completely, they can avoid cutting down trees as well as the cost of storing barrels for years in climate-controlled conditions.
通过彻底摆脱橡木桶，他们可以避免砍伐树木，以及在气候控制的条件下储存桶数年的成本。
Because of the short amount of time their whiskey ages, Bespoken does not lose liquid to evaporation.
由于威士忌陈放的时间很短，Bespoken不会因为蒸发而损失液体。
This lost liquid is known as the "angel's share."
这种损失的液体被称为“天使的份额”。
Aaron said this permits them to use 20 percent less water.
亚伦说，这使得他们可以少用20%的水。
The Bespoken team runs samples in a gas chromatograph when making the whiskey.
Bespoken团队在酿造威士忌时用气相色谱仪分析样品。
This process splits the gas into its basic parts, permitting them to know its chemical identity.
这一过程把气体分解成基本部分，使他们知道其化学特性。
Knowing its chemical identity permits them to create unique ways the drink can be used and to follow tastes, like vanilla.
知道了它的化学特性，他们就可以创造出这种酒的独特使用方式，并调制出口味，比如香草味。
Michael Kudra is a top bartender at Quince in San Francisco.
迈克尔·库德拉是旧金山昆斯的顶级调酒师。
He said the many tastes found in whiskey is why he prefers the drink.
他说，威士忌有多种口味，这就是他更喜欢威士忌的原因。
At Reuters' request, Kudra tasted the Bespoken Spirits whiskey.
应路透社的要求，库德拉品尝了Bespoken Spirits的威士忌。
He said he clearly senses the alcohol.
他说他明显地尝到了酒精。
Then the rich taste of the deep brown color comes "right away."
然后，深棕色威士忌的浓郁味道就会“马上”出现。
He then added "that alcohol starts burning your tongue."
然后他还说：“酒精开始灼烧你的舌头。”
Kudra said that the whiskey would be better if it has other products added to it.
库德拉说，如果在这款威士忌中加入其他产品会更好。
A drink called a whiskey sour has egg white added to it and he said this sort of drink could cut down on the sharp notes of alcohol and bring out the whiskey notes.
一种名为威士忌酸的酒中加入了蛋清，他说，这种酒可以减弱酒精的刺激性味道，让威士忌的味道变得更突出。
I'm Gregory Stachel.
格雷戈里·施塔赫尔为您播报。
译文为可可英语翻译，未经授权请勿转载！
