Last Updated on October 18, 2020 by Novotaste

© Supplied

The dictionary defines flavour as a mixed sensation of smell and taste, which leaves us to conclude that they are two separate sensations of which flavour is the resultant conclusion.

To put this into a whisky context, what we smell – or to use whisky parlance, the nose – and what we taste, the palate, combines to showcase the wonderful myriad flavour compounds that are imbued during the whisky-making process.

The human tongue detects five distinct tastes: salt, sweet, sour, bitter and savoury (also referred to as Umami).

So in terms of translating into flavour, I would suggest that refining these tastes more specifically relies on two other variables. Sense of smell and memory.

Memory is perhaps not as obvious as the input of your sense of smell, but I’d argue that it is perhaps the most important.

Filling in the taste “blanks” is a mental exercise (especially when composing tasting notes) and time and time again I find myself using the familiar to express what I am smelling.

To take a quick sidestep before we go on, taste is incredibly personal.

What I taste or smell from a particular whisky will most likely be different from what you do. This is not to suggest that I am correct, or that you are. In point of fact neither of us is correct. This, I would suggest, is for two reasons.

Firstly our abilities to describe tastes and flavour will be different. I suppose that translating flavours, aromas and tastes into words is most definitely a skill that requires practice and is one that I attempt to spend a great deal of time honing.

Secondly my memories and your memories will be completely different. Perhaps I have picked up an aroma in a sherry cask matured whisky that reminds me of my grandmother’s fresh baked fruit loaf?

Perhaps you grew up near the coast and the smell of lobster creels sitting on the pier is something you reminisce about when nosing a whisky that has coastal overtones? There is no doubt our flavour lexicons are influenced by our past.

A recent commercial example of this is the latest release in Glenmorangie’s Private Editions range in which Dr Bill Lumsden (head of whisky creation for Glenmorangie) has created a whisky that reminds him of spending time baking with his granny and the pineapple upside down cake his daughter made him for his birthday.

Whisky flavours: where no one is right or wrong, but our life experiences provide us with discussion and conversation about the memories of our past.

Andrew Flatt is an independent whisky writer, event host and spirits reviewer based in Inverness. www.AmateurDrammer.com

Source: Amateur drammer: There’s more behind a whisky’s flavour than just the taste | Press and Journal

In the Land of Peat & Whiskey

Olfaction And The Science Behind Nosing A Whisky

Understanding what makes Tennessee whiskey unique

Why Whiskey Tastes Better with Water

Mocktails Served Right: Flavor systems can give your mocktails the authenticity they need…and make them taste like the real thing

Other multisensory trends

Food science

A new sensation: recording and reproducing taste | National Geographic

The Taste Display controls varying strengths of electrical current transmitted to the five flavor gels…
Multisensory

Tech which translates fragrances into colour patterns and images | Cosmetic Business

The French firm has developed tech which translates fragrances into colour patterns and images As…
Food science

What colours are going to steal the show in 2021? | New Food Magazine

As Pantone announces its 2021 Colours of the Year, Emina Goodman explains the key relationship…
Multisensory
I Finally Found My Weird Tomato-Plant Candle | The Cut
Beverage trends
Beverage can designs: where trends meet innovation | FoodBev Media
Chocolate
KitKat’s New Flavour Is A Marbled Mix Of White And Dark Chocolate | Delish
Multisensory
Waiting For Durian: An interactive picnic that reconnects people with local durian culture | Timeout Singapore
Bakery
General Mills brings back heart-shaped Cheerios in new flavours  | FoodBev Media
Flavour trends
Here is How You Can Get Kraft Dinner’s Pink Candy-Flavoured Mac and Cheese for Valentine’s Day | To Do Canada
Food trends
Sight, Sound and Smell: The Magic of Multisensory Dining | Truly Experiences
Dairy
Elevate dairy offerings with inclusions | Dairy Foods
Coffee and Tea
‘Sensory Secret’ That Makes Coffee Even More Delicious | DMarge
Flavour
Angel Share Artworks Takes New Approach To Whisky Flavor Chart | The Whiskey Wash
Beverage trends
Mumm trials new sensory tasting experience | The Drinks Business
Multisensory
Oreo Sells A Cookie-Scented Candle | Delish
Coffee and Tea
SCA and Savor Brands Team Up for Packaging Perceptions | Roast Magazine
Interesting
Why are we obsessed with food scented candles during the holidays? | Foodsided
Chocolate
You can buy a scented candle that smells of Aero chocolate | Metro News
Multisensory
Dunkin’-Scented Candles Return for the Holidays | QSR magazine
Multisensory
Carl’s Jr. and Hardee’s tempt all 5 senses with immersive campaign | Marketing Dive
Chocolate
You can buy a scented candle that smells of Aero chocolate | Metro.co.uk
Bakery
Pumpkin Shaped Bagels with Licorice Stem | Delish
Multisensory
McDonald’s Gives Quarter Pounder Fans a Perfecter New Way to Display Their Burger Love | McDonald’s Corporation
Multisensory
What in the World Is a $590 Scratch-and-Sniff T-shirt Doing in 2020?  The New York Times
Flavour
You Can Buy Soda-Scented Candles In Old Cans On Etsy | Delish
Flavour
Buffalo Bills Josh Allen cereal, ‘Josh’s Jaqs,’ available at Wegmans | New York Upstate
Confectionery
Explore the subliminal messaging on your Halloween candy’s label | The Counter
Multisensory
You Can Buy KFC’s Chicken-Scented FireLogs At Walmart | Delish
Food science
Did You Know Bright Light May Make Food Appear Tastier? Heres What Study Says | NDTV Food
Meat, fish and seafood
Jack In The Box giving away chicken-scented masks | KVOA