reviews in whisky mag

See below

Roger

"William Anderson" wrote in message news: snipped-for-privacy@corp.supernews.com...

phe·no·lic ( P ) Pronunciation Key (f-nlk, -nlk) adj. Of, relating to, containing, or derived from phenol.

n. Any of various synthetic thermosetting resins, obtained by the reaction of phenols with simple aldehydes and used to make molded products and as coatings and adhesives. Also called phenolic resin.

The term is applied collectively to the more pleasant FRAGRANT - FRUITY FLORAL aromas in Scotch. These contribute significantly towards the flavour DEFINITION of the whisky. Included in this category are the HONEYED - PEAR DROPS fragrance witnessed in the top quality Pot Still whiskies of moderating antiquity.

The ESTERS in malt whisky are distilled by design in the Copper Still and are the most important faction of the new spirit. The basis of the maturation process in cask is the ESTERIFICATION of the spirit - ALCOHOL oxidises to ALDEHYDES, thence ACIDS; the ALDEHYDES further unite with ALCOHOL to form ACETALS. This process, known as maturation, is continuous and dependent upon warehouse conditions - damp, earth floors and stone-wall construction are the ideal recipe for good barrel ageing and quality Scotch whisky.

Estery flavours in moderation are desirable in good Scotch whisky. However too much can confuse the taster with 'Jamaica' Rum or 'Old Cognac' like connotations.

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Try this;

and Phenol:

Now if that helps please let me know becasue I have no idea what that taste like either!!

There is, or used to be a cough drop in the US which has strong phenol flavor. It's the brand that comes in drop or spray, you spray it on the back of your throat to numb it, can't remember the name. Chloroseptic maybe?

That said, I've never tasted anything like phenol in laphroaig, but I haven't been looking for it there either.

The compunds that gives Laphroaig its smoky flavour comes from phenols. The phenols also gives drinkers other associations like iodine (medicinial) etc. tar, ashtray whatever you say. All these are refered to as phenolic (or peaty but thats a bad description since its not peat but smoked peat or the smoke from burned peat)

MacDeffe

(We can find the iodine charatcer of whiskies, but is the iodine the compund actual present ?)

I think I saw somewhere in the wine industry a container filled with small bottles of "flavors", "aromas", or "scents" that correlated to the various tastes that are in wines. As my "sensitivity" to the individuals tastes or flavors that are in the various single malt scotches is somewhat limited, I think, it would be nice to have such a sampling package. That's not to say I don't distinguish between different whisky's. I do and I very much have my favorites. However, I'd enjoy, I think, being able to discern the complete sense of the scotch by picking out the different and individual flavors after sampling the "examples". Certainly a lot of the folks in the NG are able to do that from what I read here and it would be nice to experience the same thing.

Does anyone know of such a "sampling" package? Does it even exist?

At Aberfeldy they have Dewars world of Whiksy and they have a session with different smells in small containers and you having to tell which one is which

MacDeffe

Yes, there exists a "sampling" package: