This description is often used in a confusing way in some Whisky books where some distinctly spicy odours are often mistakenly included. In the general world of flavour and perfume chemistry, the word “Nutty” describes the characteristic odours of both fresh and roasted nuts. As you are wandering around your favourite supermarket make a mental note of the many nuts now available and imagine the differing smells of the raw nuts and the roasted nuts.
The full aroma/flavour of roasted nuts contains many tens or even hundreds of individual aroma molecules with many from a family of molecules called the heterocyclics - which we explain in our advanced training classes. The aroma reference molecule we have chosen in our Whisky Aroma Training Kit will remind you of aspects of many types of roasted nuts, including peanuts and hazelnuts. This particular aroma is one of the easier categories to identify and it is interesting to note that it also lasts for a long time.
See our Whisky Aroma Kit for more information.
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