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tasting whisky

Whisky develops an incredible range of aromas. The region in which the whisky is made as well as casks used for ageing will give the spirit its variations and specific features. A whisky connoisseur needs several years and numerous tastings to learn about the many flavours of whisky.

The aromatic palette may classify the variety of aromas into different families: fruity, peated, woody, malted, herbaceous, earthy.  This general repartition opens up on lighter and more refined aromas, describing more precisely the palate of the whisky.

Describing the palette of a whisky

Grains: beer, yeast, fresh bread, biscuit, barley, cake...

Fruity: nuts, citrus, apricot, banana, grapefruit, peach, dried fruits, blueberry, honey...

Herbaceous: floral, heather, vegetables, hay, fresh grass, mint, eucalyptus...

Peated: smoke, iodine, sea spray, medicinal, moss, algae, earth...

Woody: roasting, cocoa, vanilla, spice, cinnamon, toffee, tobacco, leather...

 
 
 
 
 
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