Classification of the flavour

Pleasantly sweet flavours develop mainly during the barrel maturation process. The barrels are burnt out before filling, creating wood sugar that produces sweet vanilla and caramel flavours. Flavours of dried fruit, sultanas and dates develop if wine or liqueur wine was previously stored in the barrel.

Fruity notes that remind us of apples, bananas, pineapple and other fresh fruit varieties are created not only during barrel ageing, but also during fermentation. Fruity-smelling esters are released.

In addition to esters, aldehydes are also produced during fermentation, which we perceive as floral and grassy. For example, we smell hay or lavender.

Again, barrel ageing gives whisky notes of coffee, pepper, nutmeg, tobacco and cinnamon. These notes come from the barrel wood. If sherry or wine was previously in the cask, we find flavours of almonds and hazelnuts.

The malty flavours come from the raw material grain. Terms such as bread and oats can also be found in flavour descriptions. Malty whiskies have a slightly bitter flavour.

The whisky also takes on oak flavours when stored in an oak cask. Depending on the age of the cask, these vary from freshly cut wood to astringent tannins.

If a distillery's cask storage facility is located close to the coast, the whisky contains marine flavours such as salt and seaweed.

The smoky flavour is created during the malting process, when the grain is dried over peat smoke. Smoky and peaty flavours are among the most intense! They bring to mind campfires or smoked ham.

When we perceive aromas from this category, we often associate them with hospitals and think of disinfectants. It is phenols and cresols that cause these odours. They are produced when the peat is burnt, but also during the maturing process in the wood. This is how flavour descriptions come about that speak of iodine, old leather or even shoe polish!