Flavor Development, Episode 6: Defining Sources of Flavor and Aroma in Whisky – Lactic Acid Bacteria Bourbon Scotch By Dan Crowell / August 13, 2020 The easily overlooked element of a distillery’s specific Lactobacillus flora can be an important contributor to the ‘sense of place’ communicated through the enjoyment of its whiskies. Continue reading > Share
Flavor Development Episode 5: Defining Sources of Flavor in Whisky (Ketones & Terpenes) Lifestyle Whiskey Science By Dan Crowell / May 4, 2020 Come to the whiskey science side as we take a dive into ketones and terpenes and their influences on the whiskey production process. Continue reading > Share
Flavor Development Episode 4: Defining Sources of Flavor in Whisky (Aldehydes) American Scotch By Dan Crowell / October 8, 2019 What is aldehyde and exactly what is its role in whisky production? Continue reading > Share
Flavor Development, Episode 3: Defining Sources of Flavor in Whisky (Phenols) Lifestyle Scotch By Dan Crowell / September 11, 2019 Within the context of whisky, the use of the term phenols generally refers to those phenols derived from the burning of peat. Continue reading > Share
Flavor Development, Episode 2: Defining Sources of Flavor in Whisky – Esters American Scotch By Dan Crowell / May 22, 2019 What are esters and what is their role in whiskey production? Continue reading > Share
Tracing Sources of Flavor in Whisky Lifestyle By Dan Crowell / April 4, 2019 Experiencing the vast spectrum of flavors and aromas in a great whisky might lead one to wonder on some level, where do they all come from? Continue reading > Share