Arindam Saikia

The Journal

Notes on craft, science and scale.

Writing for people who make and sell food and drink — the technical, the commercial, and where the two collide. New pieces published regularly.

Charred oak cask and gold medal — Indian single malt whisky awardsDistilling
8 min read

Why Indian single malts are out-pouring Scotch at the awards table

Climate, maturation speed and a new generation of makers — what's really behind the rise, and the risks underneath it.

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Glencairn glass with flavour molecule overlay — AI sensory analysisAI & NPD
9 min read

From tasting notes to predictive preference: AI in F&B product development

How analytical data and sensory science shorten the gap between an idea and a product people actually buy.

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Robotic dosing arm and ghost pepper on a production lineManufacturing
7 min read

Scaling a ghost-pepper sauce to 5,000 bottles a day without losing the heat

The unglamorous operational decisions that separate a great recipe from a great product line.

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Water droplet rippling in a whisky glass — the chemistry of dilutionThe Senses
6 min read

The science in the glass: why a single drop of water changes everything

The aroma chemistry behind "opening up" a whisky — with an interactive you can play with.

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More on the way

This journal is published on a regular cadence across single malt & distilling, food technology, AI & sensory intelligence, agritech and visitor experience. Want new pieces in your inbox? Drop me a line.