Whiskey Fungus [UPSC Notes]

 As whisky fungus spreads uncontrollably, a local court in the United States recently halted the construction of a new barrel warehouse for Jack Daniel’s, the world’s best-selling brand of American whisky. This is an important topic for the IAS exam.

What is Whiskey fungus?

• When whisky or any other spirit is kept  in a cask, a small amount of it evaporates into the atmosphere via the wood. Every year, up to 2% of the alcohol leaves the cask in this manner.
• In medieval Ireland and Scotland, this whisky that evaporates into the air and perfumes the storehouse was known as the angel’s share.
  • They thought the whisky that vanished into the air was an offering for the angels.
• Whiskey fungus, or Baudoinia compniacensis, feeds on these alcoholic vapors and is velvety or crusty, reaching a thickness of one or two centimeters.
• The fungus spreads quickly to nearby surfaces, covering almost everything in its path.
• It can be found in North America, Europe, and Asia, and thrives in places where fermentation occurs, such as bakeries and distilleries.
• The ethanol vapor is used by Baudoinia compniacensis to initiate germination and to express proteins in the fungus that allow it to tolerate high temperatures.
• It was discovered in the 1870s by Antonin Baudoin, the director of the French Distillers’ Association, who noticed a “plague of soot” around the distilleries in France’s Cognac region.
• Researchers have yet to discover any instances of health risks associated with short or long-term exposure to the whisky fungus. It can, however, destroy trees and cause property damage.
• Furthermore, removing the fungus from the affected surfaces may prove difficult.

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