Scents
When we judge the scents of a whisky, we use the 54 official scents, that can be scented in different whiskys.
The scents we use, is coming from Jean Lenoir’s “Le Nez Du Whisky” scents folder.
| Floral | Floral | Blackcurrant bud, Geranium, Honey, Rose, Tobacco Leaf |  |
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| Herbaceous | Hay, Green grass | |||
| Fruity | Fresh fruit | Pineapple, Cherry, Peach, Pear, Apple | ||
| Citrus fruit | Lemon, Mandarin, Orange, “green” Citrus fruit/Pomelo | |||
| Dried fruit | Dried figs, Walnut, Prune | |||
| Woodsy | Ligneous | Oke, Resinous | ||
| Vinous | Sherry | |||
| Nuts | Toasted almonds, Toasted hazelnut, Coconut | |||
| Vanilla | Caramel, Chocolate, Custard/Cream Pudding, Vanilla | |||
| Spicy | Anise, Cinnamon, Ginger, Herbs, Mint, Nutmeg, Allspice, Black pepper, Liquorice | |||
| Musty | Earthy | |||
| Grain | Cereal | Biscuit, Coffee, Toast | ||
| Malty | Malt | |||
| Oily | Butter, Leather, Broiled meat | |||
| Phenolic | Smoky | Smoke, Peat | ||
| Medicinal | Seaweed, Seashell, Medicinal | |||
| Burnt | Rubber, Tar, Sulfur |
Color scheme
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When we judge a color on a whisky, we use a color palette. On the right, you can see the color palette, which you’re welcome to use. Please remember to use the same lighting from time to time when using it, as the lightning can easily cheat you. |
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