PHilustrations

I drew a Manhattan (or an Old Fashioned, depending on how you look at it) with an orange peel garnish. The complex chemistry of the whiskey is drawn in the glass.

Whiskey has loads of different types of compounds that influence the whiskey's flavor, aroma, color, etc.
Lactones like cis-3-methyl-4-octanolide get picked up from the barrels that whiskey ages in and can add different flavors like a spicy or woody cocinar flavor depending on the stereochemistry. Esters can give the whiskey a more fruity vibe, specifically isoamyl acetate can give a banana-y pear flavor.
Phenolic compounds are classic flavor compounds that tend to give the whiskey a smoky and bitter flavor. Different isomers of cresol resulting from the use of peat fires to dry malted barley in Scotch production afford very smoky flavors. Aldehydes are also crucial to the flavor profile of whiskeys. Vanillin can give a whiskey a sweet vanilla tone while syringaldehyde adds a spicy woody feel.

Whiskey is awesomely complex and the molecules involved in this complexity make it so interesting.
Hope you enjoy!

Get a print from my Etsy: https://typographyl.etsy.com/listing/1672425219

New piece! In this picture, I drew a queen bee surrounded by all her pheromones used to communicate with her hive.

These molecules include, queen bee acid (10-hydroxy-2-(E)-decenoic acid), homovanillyl alcohol, methylparaben, 10-hydroxydecanoic acid, (S,E) and (R,E)-9-hydroxy-2-decenoic acid, 9-oxo-2-(E)-decenoic acid, coniferyl alcohol, cetyl alcohol, alpha-linolenic acid, and a bunch of fatty acids (methyl oleate, ethyl oleate, methyl palmitate, ethyl palmitate, methyl stearate, ethyl stearate, methyl linoleate, ethyl linoleate, methyl linolenate, and ethyl linolenate.

Here’s an Etsy link:

https://www.etsy.com/listing/1157862771/queen-bee-pheromones?ref=shop_home_feat_4&frs=1