Whisky evaporates slowly from stored barrels, at a rate of about 1% per year. What is evaporated and therefore lost is termed the “angel’s share”. It gets into the air, and when settled on a surface it makes that substrate ideal for the growth of a blackish-coloured fungus Baudoinia compniacensis. That’s why trees close to distilleries have black trunks and branches.
Details: Pen; 2017; 23 cm x 36 cm. Original not for sale; unframed print £50.
Included in the gallery Whisky book 2017