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The familiar scent of apple is found in the wines produced by all of the classic premier white grapes. So many people love this particular note in a wine as it is light, and gently crisp, and gives the aroma a certain airiness. Often in Chardonnay, Sauvigon Blanc, and Reisling, it is a distinctly green apple aroma note that is experienced. This category of aroma – green apple – falls into two of our general smell categories - the fruity family and the green family. Fruity smells remind us of the bountiful products of Nature and they are generally very...

Delighted to be exhibiting at the premier Drinks Exhibition in London again this year! Master Class playing the Wine Aroma Sensory Game Master Class on Wine Faults

A noticeable level of an earthy note in a wine or whisky is usually a sign of a damaged cask in which some fungi are growing. However, at a much lower level, when it is barely detectable, save on deep sniffing, a very faint earthy note can contribute to the good body of a Whisky or Wine flavour. We choose a very particular shading of the earthy aroma profile in our Whisky Aroma Kit because, in a whisky, the earthy note is always embedded in woody and other aroma notes. When you first sniff the Aroma Strip you will get...

If Juniper is the defining aromatic oil of all Gins, then it might be said that one of its most important partners is the fragrant oil from coriander seeds. In the original London Dry Gins, there were few botanicals and prominent amongst them were coriander and angelica root. It is important to recognize the key difference in aroma profile between the oil from coriander leaf and that from the seed. It is the seed oil that is commonly used for Gin. The seed oil has a sweet, gentle, ethereal and floral scent, along with a citrus character which can vary from...

The specific character of the chocolate aroma note in rums has what could be described as a cocoa-dark chocolate element. This note contributes to the smooth sensation of a well-aged rum. No chocolate or any similar entity is added to rum but in the initial heating stages of sugar extraction, the heat promotes chemical reactions leading to some of the many aroma molecules that we find so delightful in chocolate. The note is again influenced by the cask with the ageing process of the rum liquid. Differences in casks lead to variations in the milk to dark chocolate flavour profiling....