Plasmonic resonance will help determine the maturity of the whisky.

British chemists have proposed a new whiskey quality control method based on the formation of gold nanoparticles due to the reaction between specific chemical components of the drink with an aqueous solution of hydrogen tetrachloroaurate. The nanoparticles manifest themselves as a peak in the optical transmission spectra due to plasmon resonance. The method works at room temperature and is very fast, making it easier for whiskey blenders.