The team carefully examined the liquid’s appearance and color before opening it up. Finding that the cork had a slight vinegary smell, they began extracting the liquid to determine the type of alcohol. “We weren’t sure if it was clear spirit, if it was aged spirit, if it was beer, if it was wine, if it was champagne,” Winter said. To minimize disturbance, the group used a Coravin device, which allows liquid to be extracted without fully removing the cork. When the bottle was opened, the team took careful note of its smell. Tara Lindley, director of sensory and product...