In our journey to explore interesting whiskies, we often do more than just sample the whisky alone.
In our January session, we started with a little experiment.
Our host reminded us that the sensory perception of taste is limited to just 5 – sweet, salt, sour, bitter and umami.
He then instructed us to hold our nose, pop a powder from a vial into our mouth and taste it – still keeping our nose plugged.
The immediate taste was sweet like brown sugar.
He then requested we unplug our nose – instant recognition of cinnamon! Which was completely absent without the sense of smell.
All this to remind us just how important the sense of smell is to what we perceive as flavours.
So when we nose our whisky then savour on our palate, what we perceive as ‘taste’ is powerfully influenced by our sense of smell.
Put another way… don’t waste good whisky by sipping it when you have a nasty cold!
Whiskies sampled in our January tasting session:
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