Whisky Flavours Explored
Nearly all of the taste of whisky comes from its contact with oak casks. Though every whisky has its peak maturation point, the general rule is: younger whisky has more distillery character, older whisky more cask influence. There is, however, much more to it than that. From the first drop to the finishing notes, everything you taste in a glass of whisky is the end product of the entire process.
The perceptions of fruity flavours differ slightly around the world, but can often be split into four areas; tropical fruits such as mango and banana, orchard fruits such as apples and pears, citrus fruits such as grapefruit and lime, and dried fruits such as raisins and dates. A great example is The Singleton of Glendullan 14 Year Old Special Release from 2023. Flavours of juicy golden apples and pears are evident, along with sweet hints of ripe, rich yellow fruit.
To some, smoky flavours all taste the same. To others, smoky flavours can be split into two different areas; fresh woody flavours, and more earthy flavours such as peat smoke, dark roast coffee and cigars. When we think of smoky whisky, we think of the Lagavulin 12 Year Old Special Release from 2023. Bottled at natural cask strength, it boasts intensely bright herbal smoke which creates a heady aroma.
Spicy flavours generally fall into two areas: sweet, aromatic warming spices such as cinnamon, cloves and nutmeg, and burning spices such as bird's eye chillies and jalapeño peppers. A great embodiment of a spicy whisky is the Talisker Storm. A more brooding member of the Talisker family, Storm combines notes of wood, brine and spice to create a malt which feels sweet and spicy on the palate, while cranberries and blackcurrants dance alongside notes of black pepper.
Sweet flavours typically fall into three areas; confectionary sweetness such as honey, chocolate and pie crust, caramelised sweetness such as toffee apples, golden syrup and fudge, and vanilla sweetness such as custard, marshmallows and vanilla ice cream. When wanting a sweet dram, we like to reach for the Mortlach 12 Year Old. A nose of charred toffee and red berries is an excellent companion to the palate notes of demerara sugar, dark chocolate and cherry jam.
How does whisky get its flavour?
Virtually every stage of the production process influences the final product. The location, people, cask and more all have a say in what the resulting bottle tastes like when you pour a dram at home.
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The stills, the location and even the shape of the rooms all contribute to a distillery's character and therefore the whisky's flavour.
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Whether the distillery burns peat to dry its barley will have one of the most dramatic influences on the final flavour.
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The length of time the liquid is fermented for affects the final flavour. For example, a fermentation lasting under two days creates a very nutty, spicy character once the liquid is distilled.
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Was it stored in a European or American oak cask? Was another liquid matured in that same cask before? Was the cask toasted for reuse beforehand? All these factors play their part. As for time – each whisky has its peak point, and older isn’t always better.
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The skills of blenders and distillers allow brands to hold true to traditional flavours, and offer new, exciting expressions.
Together we've covered the different flavours available in the wide world of malts, as well as all the variable factors that go into creating exquisite drams. Our journey through flavours ends here, but yours doesn't have to so consider branching out with a bottle of something new. If you're usually partial to a sweet malt, why not dip your toe into fruity varieties? For smoky fans, give a spicy palate a go. We don't think you'll be disappointed.
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