Description
Learn to identify 10 flavours found in whisky.
The kit consists of 11 samples (small bottles), which are filled with the same whisky. One of them is the reference sample, the other 10 (labelled 1 – 10) are samples with each a single flavour compound added. Each compound is added in a realistic, challenging quantity: the same level you would find it naturally occurring in whisky.
Each sample contains 50 ml. This is sufficient for use for two people.
The samples have a shelf life of three months from the dispatch date. The samples are safe to smell and to taste.
Click to reveal the 10 flavours
| Number | Flavour | Compound | Origin |
|---|---|---|---|
| 1 | Vanilla | vanillin | Oak |
| 2 | Coconut | whisky lactone | Oak – American |
| 3 | Cloves | eugenol | Oak |
| 4 | Stewed apple | ?-damascenone | Oak |
| 5 | Beeswax | phenethyl alcohol | Fermentation |
| 6 | Banana | isoamyl acetate | Fermentation |
| 7 | Bruised apple | acetaldehyde | Fermentation |
| 8 | Smoke | guaiacol | Malt |
| 9 | Medicinal | 4-EP | Malt |
| 10 | Brown sugar | sotolon | Oxidation |