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There is typically a prevailing profile when drinking whisky, whether it is young or old, Highland or Lowland, matured in bourbon or sherry casks: malty, peaty, oaky, or herbal. Often, the taste is mildly sweet for a moment before being generously warm. It’s not always simple to detect whisky’s nuances. Even as you consume it, you are unsure of whether the flavor is genuine or the product of your mind.
When we fully appreciate whisky, we go beyond this basic description to isolate and pinpoint what the scents and tastes remind us of. Whiskey should smell and taste like whisky.
Here are some of the key flavor groups:
- Cereal: bran, cookies, breakfast cereals, corn mash, malt extract, new leather …
- Fruity: citrus fruits, tropical fruits, dried fruits, hard candy, fresh fruits
- Floral: scented flowers, grass …
- Medicinal: iodine, antiseptic, coal tar soap …
- Oily: butter, cheese, leather polish, cream …
- Smoky: smoked meat, cheese, fish, peat smoke, tar …
- Sulfury: rubber, yeast, cooked vegetables …
- Woody: new wood, scented wood, sawdust …
- Wood Extractive: vanillins and tannins.