Whiskey Pouring (IMAGE) Drexel University Caption Bartenders pour whiskey at Drexel's annual Philly Chef Conference, hosted by the Center for Hospitality and Sport Management. In a recent study, a Drexel food scientist found that rye and bourbon whiskeys, despite popular opinion, are not discriminable for average consumers. Credit Drexel University Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.