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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
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

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.