All green living plants have powerful scents and aromas which can be categorised as green odours. If you care to do a simple smell experiment, you will find that your nose can easily distinguish between the particular green aroma quality of such well-known items as green peas, privet leaves, green peppers and freshly-cut grass but that all of them have a certain fresh and pleasant aroma quality in common. All of these types of green aroma notes are found in the Whisky world. In the Aroma Academy Whisky Aroma Kit, we present the well-known aroma molecules which are responsible for the characteristic and much loved scent of freshly-cut grass.
In the Whisky production process, enzymes found in Malt attack long-chain polyunsaturated fatty acids and produce a wide variety of aromatic molecules including those with this distinctive grassy note. At a very low level of this wonderful aroma molecule you may not be able to make a positive identification of ‘greenness’ but you will certainly experience a quality of freshness - a valuable contribution to the flavour profile which counteracts some of the other heavier aroma notes found in whiskies.
See our Whisky Aroma Kit for more information.