Wine tasting is a delicate art, awakening each of our senses. More than an exercise, it is the reflection of an emotion. Nose and palate intermingle to decipher the complexity of the flavours, shape the smoothness, and ensure the perfect balance of our whiskies.
The release of aroma provides a pleasant sensation during a whisky tasting and is a key quality indicator for consumers.
In whisky and in spirits in general, alcohol is the main volatile component: it plays a major role in the organoleptic perception of both taste and aromas. This excess of alcohol can lead to changes at a molecular level with, as a consequence, a noticeable impact on the aromatic balance and an important effect on the product’s sensory perception. Whisky amateurs tend to add a few drops of water to whisky believing that it improves the taste. However, the way in which diluting whisky with water affects its perception is not that simple.
