Whisky IngredientsWhat’s in your whisky?

October 15, 2019by Brendan Waller0
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When it comes to whisky, one notable difference between whisky lovers and real aficionados is the love and penchant for scents. While the regular whisky drinkers take into consideration the taste and appearance, the true-blue whisky lovers pay particular attention to how it smells and that makes all the difference.

Yes, there are varied types of aroma or scents that a whisky entails. We’ll explore the varied scent groups in this article. Keep reading to enhance your sense of smell and augment your whisky experience.

Aldehyde

An aldehyde is a common functional group in organic chemistry. It can be found in perfume fragrances as well as natural and synthetic hormones. In most cases, an aldehyde tends to be present in crops. That said, it has a leafy quality about them. Those leaves or freshly mown grass are said to be the most recognizable aldehyde smells. However, they can also smell herby, minty, or dry (like hay). Typically present in small quantities, these smells in whisky are delightful and worth a try.

Ester

An ester is any class of organic compounds that react with water to produce alcohols and organic or inorganic acids. This type of organic molecules has a distinctive smell, which is either fruity or flowery. In most cases, esters are responsible for the odours in foods and blossoms. They are also the causes of smells in whiskies. They can be fruity, flowery, citrus, ‘raisin-y,’ or even ‘wine-y.’ They can always be a sweet smell, but they can also be strong and bold.

Phenol

Phenol is a type of carbolic acid and aromatic compound. It is typically found in numerous household products, like aspirin and detergent. In most cases, it can be identified with tar, petroleum, smoke, and other chemicals. That said, phenolic smells tend to be a little harsh, sharp, and strong. It’s worth knowing, however, that too much of it can be unpleasant and bitter. However, a little phenolic scent can add depth and augment the taste of whisky. Peat, for one, is considered a phenolic smell that many lovers of fine Scotch find quite pleasant with the right quantity.

Woods

Woody smells and tastes are very common as well. This is because of the way whisky is typically produced. For experienced drinkers, they can distinguish different types of woody smells, from cedar to pine. In most cases, oak is said to be the most common woody smell in whisky. On the other hand, the sawdust smell is not usually pleasant.

Cereals

A cereal smell is one of the most common whisky smells. For all you know, this makes sense as whisky is made from grain. Almost all whiskies include at least one ‘cereal-y’ smell and can even be yeasty or malty. They can be smelling like bread and biscuits as well. It is said to be the most pleasant with the presence of other scents.

Oils

Unfortunately, the oil smell is quite unpleasant. Take note of cod oil and how gross it can be. Don’t worry, though, as there are many other oily scents which taste good. For one, butter and cream smells can add a pleasant richness to a whisky. Then there are nutty aromas, such as walnut, which can be quite deep and exciting for the nose. To that end, an oily smell in moderation can make up a fine whisky.

Final Words

When it comes to the realm of whisky drinking, the scent is said to be an essential aspect of the overall drinking experience. As a whisky drinker, you might have been focused on the taste and experience. At this point, it’s about time to level up your drinking experience – that is to take the scent into the utmost consideration.

Brendan Waller

A lover of his family, entrpreneurial ventures and ideas – And a great peated scotch.

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