Newbie: Question on Vanilla aroma/taste

jmhbpc · December 21 2017 at 3:50AM

Hello,

... complete novice to whisky.

My first samplings include

Hakushu 12, Yamazki 12 and Highland Park Dark Origins

The first thing I have noticed on the aroma (nosing) and to some extent

the taste is that of a sweet vanilla like component.

And so far, my nose and palate are not so experienced to

determine or label the various other subtleties

I have been told this vanilla note is due to oak, but I have also heard reviews comment

on the notable sherry influence, (especially on the HP, I think)

Advice please on the nature of the sweet vanilla, (buttery?) note that I am tasting.

Thanks for helping a Newbie

bedlamborn · December 21 2017 at 3:32PM

@jmhbpc

I would say that you usually get the vanilla note from the use of ex Bourbon barrels, but it also may come from other casks. See the following link for some example how different casks influence the whisky.

https://www.whisky.com/information/knowledge/production/background-knowledge/types-of-whisky-casks.html

jmhbpc · December 21 2017 at 6:29PM

@bedlamborn

thanks for the informative link.

horst_s · January 2 2018 at 10:11AM

@jmhbpc The vanilla taste results from the heat treatment of the casks prior to maturation. Without toasting an charring the casks from the inside there would be no active taste transfer into the whisky.

The vanillin (vanilla aroma) comes from the hard substance in the oak, the lignin. The lignin is converted to vanillin by intense heat.

hwchoy · January 2 2018 at 11:30AM

@horst_s is this vanillin chemically the same substance as found in the Vanilla orchid pods?

jmhbpc · January 6 2018 at 11:29PM

@horst_s Thank you for the further information on my question.

horst_s · February 15 2018 at 10:10AM

@hwchoy I'm not quite sure. I think the main taste giving substances will be quite similar.