Baudoinia compniacensis

Living in a cellar

B. compniacensis is primarily found in environments with sufficient alcohol vapour. In nearly all distilleries, this harmless fungus grows on ceilings and roofs above the stored wooden barrels of expensive liquor. Sometimes the fungus can also be found in the immediate vicinity, such as on tree trunks and fences. This fungus looks like a black deposit. It is a slow grower. On growth mediums in the lab, the fungus forms small black colonies approximately 1 cm in diameter after a month. Ready for a drink The ageing process in wooden barrels is important for the taste of many different types of liquor, such as whiskey, wine and sherry. During this process, a chemical reaction takes place between the liquor, the barrel in which it is stored and oxygen. This reaction slowly changes the flavour. Which barrel is used for which liquor is important: for example, whiskey is aged in oak barrels to achieve the desired flavour.

Angel’s share and devil’s cut

During the ageing process, some alcohol also evaporates through the barrels and rises to the heavens. This is called the ‘Angel’s share’. Fortunately, the angels aren’t greedy. Without this vapour, B. compniacensis wouldn’t be able to survive. There is also a very small percentage of alcohol that permeates the wood of the barrel and remains there. This is called the ‘Devil’s cut’: this portion of the alcohol is actually lost. That's a shame, because B. compniacensis and we humans would know just what to do with it.