Aroma release provides a pleasant sensation when tasting whisky, and is an important quality criterion for the consumer. Aromas are the result of many factors, including the ingredients used, the distillation process, barrel ageing, etc.

Fruit in every form

Esters are the most common and most studied fruit molecules in whisky. Formed during fermentation through biochemical reactions, esters have different chemical structures displaying a large range of fresh fruit aromas. Their content increases during barrel maturation, due to the many interactions between the whisky and the wood.

Depending on the whisky’s complexity, certain molecules responsible for the fruitiness will express themselves more than others, depending on their concentration, perception threshold, affinity with wood and ethanol, and their ability to interact with other aromatic molecules. It is precisely this balance that truly reflects the fruity aromas.

Detecting aromas in whisky

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