Classification of the flavour

Pleasantly sweet aromas develop predominantly during the cask maturation process and give the whisky its characteristic flavour. These nuances are often reminiscent of vanilla, caramel, honey or dried fruit - flavours that are largely created through the use of oak casks and sherry maturation.
The barrels are burnt out before they are filled, creating natural wood sugar. This roasting process leads to intense vanilla and caramel flavours that refine the whisky. In addition, flavours of dried fruit, sultanas and dates are released if the barrels were previously used to store wine or fortified wine.
These sweet components contribute significantly to a multi-faceted whisky flavour - an experience that delights whisky beginners, connoisseurs and gourmets alike. Try a whisky that embodies these harmoniously balanced flavours and let yourself be seduced by its sweet diversity!

Fruity flavours give the whisky a refreshing and lively character that enriches the overall whisky aroma. Typical fruit flavours such as apples, bananas, pineapple and other fresh fruit varieties ensure a balanced interplay of sweetness and acidity. These nuances are not only created during barrel ageing, but also during fermentation, when fruity-smelling esters are released.

Fine floral and grassy nuances give the whisky an elegant lightness and a refined flavour profile. Typical floral aromas such as heather, lavender and delicate citrus blossom create a refreshing and unusual flavour profile. These delicate flavours also develop during fermentation, where aldehydes are released alongside esters, which are largely responsible for these floral and grassy notes. The result is an unmistakable flavour with a floral freshness!

Spicy flavours shape the character of many whiskies and give them an unmistakable depth. Intensely noticeable notes of cinnamon, cloves, pepper, nutmeg, coffee and tobacco, which pass from the cask wood into the whisky, contribute significantly to a complex flavour profile. If the cask was previously used for sherry or wine, additional flavours of almonds and hazelnuts are released. These spicy components, combined with other flavours, create a multi-faceted whisky aroma that is fascinating in its diversity. Spicy nuances enrich the whisky flavour in an intense way!

Malty flavours come from the raw material grain. They give the whisky its base and contribute significantly to a full-bodied flavour experience. Characteristic flavours reminiscent of freshly baked bread and nutty oats are created from the grain during the malting process. Natural sugars are converted into complex flavourings that give the whisky a slightly bitter note. These malty nuances form the solid foundation that underlines the traditional character of many whiskies and rounds off the whisky flavour wonderfully.

The wood notes are a central element that gives the whisky its character. Ageing in oak barrels gives the distillate tannic nuances, vanilla and roasted flavours that blend harmoniously into the overall picture. These woody components ensure a good balance and emphasise the natural complexity of the whisky. They provide a solid base on which fruity, sweet or spicy flavours can unfold. Experience how the influence of the wood refines the whisky flavour and presents you with an all-round harmonious taste experience - a must for every whisky lover!

Maritime flavours give the whisky a salty freshness and reflect the rugged coastal landscape. If the casks are stored in the immediate vicinity of the sea, the whisky picks up subtle notes of salt, seaweed and a fresh sea breeze. These flavours are created by the salty air that penetrates the wood pores of the casks during maturation and combines with the distillate. The result is a whisky full of character with a unique, slightly salty minerality reminiscent of stormy coasts and the open sea. Discover how maritime flavours give your whisky a special depth and freshness!

Smoky notes are the unmistakable hallmark of peated whiskies and give them an intense, characterful expression. They are created when the barley is kilned over a peat fire , allowing the smoke to penetrate deep into the malt. These flavours develop further during the cask maturation process and combine with the influences of the wood. The aroma is reminiscent of a crackling campfire, smoked ham or charred wood.
The fascinating interplay of smoke, earthy nuances and often a salty sea breeze makes smoky whiskies an unmistakable flavour experience. These intense flavours are among the most distinctive in the world of whisky - whether as classic Islay whisky or in modern interpretations. Let yourself be inspired by the depth and complexity of a smoky whisky!

Medicinal aromas are among the most distinctive and polarising notes in the world of whisky. They are reminiscent of disinfectants, hospital atmospheres or antiseptic ointments - associations that can be traced back to the presence of phenols and cresols. These intense compounds are formed both when the peat is burnt and during maturation in the wood and characterise the unmistakable aroma of certain whiskies. Typical flavour descriptions range from iodine and old leather to smoky tar or shoe polish. These characteristic notes are particularly present in heavily peated whiskies and give them an extraordinary depth. A medicinal whisky challenges the palate with intense and unconventional flavours. An exceptional flavour experience awaits you in any case!