Research is a silent architect in whisky production, fusing tradition and modernity. This constant quest for perfection in the creation of every drop reveals the depth of the commitment to quality, guiding every stage of the production process.
Olfaction is one of the five human senses: it allows us to detect and perceive odorous molecules, through our nose but also through our mouth. Olfactory receptors are the keystone to olfaction.
Everything begins with a volatile molecule that travels to our nostrils to reach the olfactory receptors. Once bound to one (or several) receptors, the molecule activates a kind of switch that starts the creation of a mental image for the smell in the brain. Finally, our sense of smell is subject to the complex phenomenon of molecular synergies: combined together, odorous molecules may interact and therefore intensify, reduce, or even create a new smell.
