Master Notes


With the objective of “democratising our scientific approach to whisky”, our Master Notes reveal our knowledge, available to both professionals and amateurs. Every two months, immerse yourself in the world of whisky production through a collection of eight themes: raw materials, brewing, distillation, maturation, aromas, structure, tasting and R&D.

Detecting aromas in whisky - Chapter 2

Detecting aromas in whisky

Chapter 2

Whisky aromas

Whisky aromas

The impact of a barrel's production cycle on whisky's organoleptic qualities - Chapter 4

Impact of a barrel’s production cycle

Chapter 4

Diluting whisky during a tasting

Diluting whisky during a tasting

The impact of a barrel's production cycle on whisky's organoleptic qualities - Chapter 3

Impact of a barrel’s production cycle

Chapter 3

Detecting aromas in whisky - Chapter 1

Detecting aromas in whisky

Chapter 1

The impact of a barrel's production cycle on whisky's organoleptic qualities - Chapter 2

Impact of a barrel’s production cycle

Chapter 2

Brewing water in whisky production

Brewing water in whisky production

The impact of a barrel's production cycle on whisky's organoleptic qualities - Chapter 1

Impact of a barrel’s production cycle

Chapter 1

Brewing water in whisky production

Brewing water in whisky production

Notre collection de Livres de chai va bientôt s’étoffer avec cette thématique ‘Structure’.

Our collection of Master Notes will soon grow to include the theme ‘Brewing’.

In the meantime, subscribe to our newsletter to receive the future releases directly in your inbox.

Notre collection de Livres de chai va bientôt s’étoffer avec cette thématique ‘Structure’.

Our collection of Master Notes will soon grow to include the theme ‘Distillation’.

In the meantime, subscribe to our newsletter to receive the future releases directly in your inbox.

The impact of a barrel's production cycle on whisky's organoleptic qualities - Chapter 1

Impact of a barrel’s production cycle

Chapter 1

The impact of a barrel's production cycle on whisky's organoleptic qualities - Chapter 2

Impact of a barrel’s production cycle

Chapter 2

The impact of a barrel's production cycle on whisky's organoleptic qualities - Chapter 3

Impact of a barrel’s production cycle

Chapter 3

The impact of a barrel's production cycle on whisky's organoleptic qualities - Chapter 4

Impact of a barrel’s production cycle

Chapter 4

La parfum du whisky

Whisky aromas

Notre collection de Livres de chai va bientôt s’étoffer avec cette thématique.

Our collection of Master Notes will soon grow to include the theme ‘Structure’.

In the meantime, subscribe to our newsletter to receive the future releases directly in your inbox.

Diluting whisky during a tasting

Diluting whisky during a tasting

Detecting aromas in whisky - Chapter 1

Detecting aromas in whisky

Chapter 1

Detecting aromas in whisky - Chapter 2

Detecting aromas in whisky

Chapter 2

At the same time subtle and complex, whisky is a product that fascinates the creator just as much as the person tasting. The scientific research carried out over the past few years has enabled us to better understand and apprehend the technical elements of its conception, in order to reveal its sensory characteristics as faithfully as possible.

Dr. Magali Picard, Whisky Master.