The Science of Taste
Every flavor tells a story. To truly understand a product, we analyze it through three core sensory dimensions. Together, these elements define the character and the 'finish' of everything we consume.
Aroma (The Nose)
Responsible for 80% of flavor. Chemical compounds detected by the olfactory system.
Taste (The Palate)
The five basic sensations on the tongue: Sweet, Sour, Salty, Bitter, and Umami.
Texture (The Feel)
Mouthfeel and weight—is it oily, drying, creamy, or effervescent?
Flavor Definitions
"Covers all fruit spectrums: orchard, citrus, berry, tropical, and dried fruits. Indicates fermentation esters or sherry cask influence."
"Sugary, dessert-like notes derived from the wood (oak lactones) or the charring process (caramelization)."
"A mix of warm baking spices (wood interaction) and fresh or dried herbal notes (distillate character)."
"Light, fragrant notes ranging from fresh meadow flowers to heavy perfume."
"The base character of the spirit (malted barley, corn) combined with nutty oxidation notes."
"Green, grassy notes from fermentation or earthy notes derived from peat or aging environment."
"Direct flavors from the cask (oak, cedar) and the charring level (coffee, toast)."
"Phenolic compounds arising from drying malt over peat fire. Ranges from woody smoke to medicinal/maritime."
"Flavors derived from the previous contents of the cask (Sherry, Port, Wine) or oxidation over time."
"Heavier, oily, or pungent notes often from the tail of the distillation (feints). Can be pleasant (leather) or off-putting."
"Off-notes or industrial characteristics, often defects but sometimes desirable in trace amounts (e.g., old bottle effect)."