Cute nose

A sweet nose describes a whisky's aroma in which sweetness is the dominant or most prominent feature of the nose experience. The accompanying aroma often gives a sense of warmth and fullness and is typically perceived as creamy or smooth. The most prominent components are vanilla, honey and caramel, which often appear in combination with a light fruity sweetness.

Typical notes and sources:

• Sugar and sweetness notes: honey, brown sugar, caramel, toffee
• Vanilla and wood: vanilla, caramelization in the oak, creamy wood notes
• Fruit and dried fruit: pear, apple, raisins
• Spices: cinnamon, cloves, nutmeg

Sources of the sweet nose include the oak's caramelization and vanillin, which migrate from the wood during aging, as well as residual sugars and malt sweetness in the whisky. Cask choice and aging time influence the intensity and character of the sweetness: ex-bourbon casks often give pronounced vanilla and caramel notes, while casks with sherry or wine aging add deeper fruit- or nutty-sweet components.

Practical assessment:

• Intensity: low, moderate or high
• complexity and balance: how well integrated is the sweetness with other aromas such as malt, spice and wood
• purity: is the sweetness pronounced and pure, or dominated by an off-note without harmony with the rest of the profile

Example of a description (encyclopedia-style):

Notes of honey and vanilla dominate the nose, accompanied by caramel and light pear fruitiness, with a warm, creamy finish to the aroma.