We’ve developed this tool to help you identify the primary and secondary aromas that can typically be found in our whiskies.
Peaty: This is a smoky or medicinal characteristic, derived from the phenols and related compounds, which are produced from burning peat during the malting process.
…Medicinal, Mossy, Smoky, Incense, Sea-weed, Iodine
Cereal: All malt whiskies have a cereal characteristic, such as malty or husky.
…Hay, Bran, Hops, Corn, Wheat, Maled milk
Floral: Floral characteristics, such as fragrant, perfumed or grassy notes, arise from the fermentation process.
…Herbaceous, Floral, Salty, Fragrant and Menthol notes.
Estery: Fruity characteristics are produced by esters, which develop during the fermentation process.
…Citric, Honey, Fruits (fresh, cooked, dried), Solvents, Bubble gum.
Sulphury: These characteristics, which are often described as rubbery or meaty, are largelyformed during the fermentation process.
…Meat, Rubbery, Vegitative, Coal-gas, Sandy beach
Feinty: Feinty characteristics are produced during the distillation process.
The ‘feints’, or last section of spirit which condenses from the pot still, is full of heavier compounds.
…Leather, Shoe polish, Tobacco, Honey, Tea, Biscuit
Woody/ Winey (Legnoso/Vinoso): There are many different types of woody influences in whisky, which will depend upon the type of cask chosen for maturation, and the length of the maturation.
…Vanilla, Meringue, Spices, Coconut, Sherry, Resin, Licorice
Vinous features also resul from it.
Chardonnay, port, sauternes, almond oil, bitter chocolate, cream.
(Copyright Samaroli S.r.l.)