Aroma - Flavour - Finish

We use these three criteria to determine the flavour of our whiskies. The aroma reflects the perception through the nose, the flavour shows what we taste in the mouth and the finish speaks about the nuances that linger after the first sip.

 

Very diverse flavour experiences can occur here.

Sweet flavours

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 flavours

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.

Floral and grassy flavours

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

Spicy flavours

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.

Malty flavours

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.

Oaky flavours

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.

Maritime flavours

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

Smoky flavours

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.

Medicinal flavours

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!