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Wed 07 Jun 2006
A tasteful way to learn about whisky
A new system of classification for whisky has been unveiled in a new book called Whisky Classified: Choosing Single Malts by Flavour.
Dr David Wishart spent eight years visiting 94 distilleries to identify the ‘12 cardinal flavours’ that can be used to describe any Scotch single malt whisky.
The flavours are: smoky, honey, body, sweetness, medicinal, tobacco, spicy, winey, nutty, malty, fruity and floral.
Peaty did not make the list.
The new system offers a way of clarifying whisky that is intended to replace the increasingly outdated classification based on geographical area.
“The whisky distilleries of Scotland were originally classified by region solely for taxation purposes,” says Dr Wishart.
“You can no longer talk about a Speyside malt as if that is a single type
of taste.
“With different levels of peating, cask preparation and finishes, the flavours of single malts are more diverse than ever.”Chat about this story in the Forums.
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