A full on flavour experience

There’s a lot going on when you nose and taste any whisky – and even more when you crack open an undiluted, cask strength Society single malt. It’s a complex drink that deserves your patience, experimentation in terms of adding some water, and consideration of how the interaction of spirit and wood has created something unique over many years.

As Kami Newton explains in his feature on what’s going on when we nose and taste whiskies, it’s a journey that includes not only what we experience on the palate, but through the front of the nose – and more importantly, from the molecules that reach the receptors at the back of the nose.

I’d try and explain more, but you’re better off reading Kami’s feature – even more enjoyable with a dram in hand and its aromas snaking up your nose.

Elsewhere, we’re already salivating over the prospect of this year’s May festival season, and Mhairi Mitchell has a nice preview of what’s in store with the Society. I also delve into the world of sherry-cask maturation and Spain’s industry of creating casks specifically for the world of whisky. We find out from Gavin D Smith about what part fermentation times and varieties of yeast can play in the creation of flavours in our whiskies. And we travel to Japan to discover a company with two distilleries that we’ll be offering whisky from to our members soon.

Cheers,