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... 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
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.
thanks for the informative link.
@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.
@horst_s is this vanillin chemically the same substance as found in the Vanilla orchid pods?
@horst_s Thank you for the further information on my question.
@hwchoy I'm not quite sure. I think the main taste giving substances will be quite similar.
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