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When you smell this particular Bourbon aroma it might remind you of odorous elements of the aromas produced during the inimitable process of bread making. There are traces of malty aromas as found in malted breads along with warm gentle notes associated with the heating of fats in dough. The psychological role of this particular aroma note in the appeal of the Bourbon aroma profile has yet to be fully ascertained. There is the possibility that it generates a ‘halo’ of secondary but never-the-less influential aromas that enrich several of the primary Bourbon aroma notes. See our Bourbon Aroma Kit...

The beautiful soft aroma of cedarwood is a specific example of the more general class of woody odours. Many wine authors betray their age when they refer to wines having aromas like ..pencil-boxes..pencils..pencil shavings and the like as younger people are more familiar with non-odorous ball-point pens and plastic pen boxes - a reminder that the odour cues of one generation may be meaningless to the following generation. The oil from the cedarwood tree, along with the oils from the trees - patchouli, pine, sandalwood and the woody-earthy oil Vetiver (actually from a grass and not a tree) have formed...

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...

Great to be exhibiting at the ADI conference again!

The Gin Master Distillers are forever experimenting with new aromas, somewhat like the alchemists of old sought the elixir of life. Since grapefruit is a familiar citrus fruit, it is unsurprising that it has been picked-up by distillers in their quest for different Gin Aroma experiences. The aroma of the fruit is one of the few to which the taste term "bitter" is applied. The complete aroma profile is along the lines of – fresh citrus-bitter-green-woody. At a discreet level in a Gin, the grapefruit note increases the enchanting sensation of freshness (which can be compromised by too heavy a...