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Unlike the whisky industry, where some brands add a natural caramel extract to the spirit, the caramel note in rum is generated from the first heat intensive stage of the processing. There are many variations of the delightful caramel aroma theme and the type of caramel aroma found in rum is just one of them. The particular caramel note we present for rum in the Rum Aroma Kit has a soft, creamy, balsamic smooth character. Some may also detect a secondary note of smooth maple syrup. See our Rum Aroma Kit for more information.  

This is one of the types of Bourbon aromas that is associated with the heating of natural constituents in the cocoa bean. The aroma is a variant of the familiar and much loved chocolate aroma. The particular type of cocoa aroma that we have devised for the Bourbon Aroma Kit is designed around one particular cocoa aroma molecule belonging to the mysterious class of aldehyde aromas. This type of aroma note (even if it is just sensed unconsciously in Bourbon) reminds us, at a deep level, of the comforting, aroma-associated enjoyment of coffee or chocolate. See our Bourbon Aroma Kit...

The very word honey is itself a descriptor for delight and intense sensory pleasure. The flavour gives us a lust for more and the many varieties of honey owe their distinctive flavour to the aroma molecules in the flowers from which the bees collect. In terms of Aroma Science, most of the classic honey aromas are given by members of a specific family of aromatic molecules related to one special acid - or one of the esters of this acid. Professional wine judges describe a honey note in the wines made from the major white grapes – Chardonnay, Riesling, Sémillon,...

The light fruity aromas which are an important part of the aroma profile found in many whiskies are based on the well-known acetate esters which are broadly categorised as solvents. These aromas evaporate quite quickly so you have to take cognisance of this when nosing. In essence, a solvent is just a liquid in which some material of interest is dissolved. A familiar example is glue in which non-smelly large sticky molecules are dissolved in a liquid. When you use it, the solvent evaporates providing what is known as a ‘glue smell' leaving the glue behind. Another well-known example occurs...

Chamomile is one of the less prominent botanical players in the Gin world but if you are acquainted with its portfolio of fruity ester aromas, you will readily appreciate how it will blend with the traditional blend of botanicals used in most Gins. The fragrant oil comes from the flowers and, as far as can be ascertained, it is typically the wild chamomile which is used. As with some of the other botanicals used in Gin, an elegant tea can be produced from the dried flowers. Sniffing the Aroma from the Gin Aroma Kit on the Aroma Strip is beguiling...