![]() After the charring, Bourbon, which we all know as sweet, was already in them for 2 to 4 years. Ex- Bourbon casks give off less sweetness. The wood sugars are caramelised by heating the cask during manufacture and transferred to the Whisky through the long maturation period. The caramel sweetness comes from the oak wood of the cask. The distillation concentrates these esters. The fruitiness comes from the yeasts, which produce a variety of very fruity esters during fermentation. If we question these basic aromas according to their origin, we find the main factors influencing the taste of a Single Malt. ![]() Take a look into your own nose in the mirror! Not everyone has differently sized nostrils - but most people do. Here, finer aroma molecules can be detected. In the small channel, the air moves much slower. Here, only heavier molecules are analysed at the nasal mucosa. In the larger one, the air moves very quickly. Most people have two differently sized nasal passages. The meaning of a smell depends entirely on the context in which we perceive it. Our Stone Age ancestors or today's savannah inhabitants associate these smells with rather dangerous moments. What connects us with the stench – oops, better with the smell - of a lion? Today our thoughts wander back to the last circus or zoo visit. Let us look back at our evolutionary history. The brain has a special task in this process. Most of our taste sensations are, however, produced in the nose. Our tongue has more than 30 different umami sensors. Umami stands for the taste of proteins - i.e. Note: In the last century 'umami' was discovered as a flavour of the tongue. These basic aspects for human survival are depicted by the tongue - nothing more. Sour shows unripe fruit and salt has always been important for our body's water balance. Before we swallow something poisonously bitter, we are warned once again. The sensors for bitter at the back of the tongue are a protective mechanism against this. If our prehistoric ancestor touched something sweet with his tongue, he knew exactly: This is food rich in calories. Sweet tastes are perceived at the front of the tongue. The taste buds on our tongues can only distinguish four main directions: Sour, salty, sweet and bitter. From birth, we are initially endowed with little taste sensation. Humans smell a thousand times more than they can ever taste. The Whisky newcomer will wonder how anyone can detect such flavours in a Single Malt Whisky? And why are they almonds and not marzipan? If you listen to Whisky experts for a while, you will hear explanations of taste such as: 'a light almond tone combined with peat water' or 'slightly salty with seaweed aromas'. Is Whisky Vegan, Kosher or Gluten-Free?.Peated Sherry and Wine Cask Matured Whiskies.Summary Independent Bottlings vs Original Bottlings.Differences between Original Bottlings and Independent Bottlings. ![]() Study on the Chill Filtration of Scotch Single Malt Whiskies.The favourite whiskies of Ben and Horst Lüning.The Development of the Individual Taste and the Significance of Guided Whisky Tastings.Sustainability and environmental protection. ![]() The History of the Independent Bottlers.Production and Preparation of Whisky Casks.Whisky production in the past and today.A Traditional Product from Modern Production.Introduction to the Cask Maturation of Whisky.- Whisky Versand und Bourbon Whiskey - Lagavulin, Macallan, Auction, Raffle, Whisky. ![]()
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