German researchers have designed an algorithm capable of identifying differences between Scotch and American whisky by ‘smelling’ them. This artificial intelligence outperformed a panel of human experts in recognizing aromatic compounds, achieving over 90% accuracy. The study highlighted characteristic scents, with American whiskies predominantly featuring caramel and Scotch whiskies showing apple and smoke elements. Lead researcher Andreas Grasskamp from the Fraunhofer Institute suggested that the model could be expanded to analyze other aromatic foods and beverages in the future, while cautioning against overstating AI’s capabilities.