Tasting notes

Fragrance profile The aroma profile is described in terms of intensity, character, and development.

• Primary notes: malt, grain and bread; fruits such as green apples and pears; honey; citrus fruits.
• Secondary notes: vanilla, caramel and toffee; toasted oak; nuts such as almonds and hazelnuts; coconut.
• Tertiary notes: smoke and peat; wood and licorice; dark chocolate and coffee; flowers such as jasmine and lavender.
• Spices: cinnamon, clove, nutmeg; black pepper.
• Other characteristics: sea- and salt-notes (especially in maritime whiskies).
• Intensity: low, medium or high, and development over time (notes often become more pronounced with exposure to air and temperature).

Taste (palate profile) The flavor is described through body, texture and notes, and how the existing aroma notes translate into taste.

• Body and texture: oily, silky, creamy; or dry and crisp.
• Sweetness: malt, honey, fruit sweetness (apple, pear, peach).
• Acidity: citrus, green apples, grapefruit; provides freshness and a slight sharpness.
• Bitterness and tannins: light bitterness from smoke or cacao; tannins from oak give structure.
• Notes: fruit (peach, melon); wood and vanilla; spices; smoke/peat.

Finish - Length: short, medium or long. - Quality: soft or warming; dry or resinous. - Persisting notes: sweetness, spices, smoke, wood, or a salty, tangy note. - Development: notes can change in the finish and fade slowly or intensify.

Balance and complexity - Description of the harmony between the individual components: sweetness, acidity, bitterness, smoke and wood. A high level of complexity is characterized by the presence of several distinct notes, which develop over time and provide layers of aroma and flavor.