Unlocking The Secrets Of Your Two Whisky Noses
This may sound crazy, but we each have two noses? To make it sound a little bit more crazy, they are also both the same nose. What on earth am I on about?
While we generally consider aromas to be airborne odours travelling through the schnozzle chasm, there is in fact a lot more to it than that. Our olfactory receptors grab hold of whisky odour molecules as we sniff away at a dram. But they are also activated once the dram is swilling inside another chasm - the mouth.
The really cool part for ‘tasting’ whisky is that we smell things differently for each. We use different parts of the brain. Understanding that we experience aroma in different ways is a fundamental part of whisky delectation. Yet we often overlook the significant impact this has for every food or drink we experience, simply reducing the flavour to nose, taste (palate), and finish.
It’s time to get the low-down on what’s going on with our sense of smell. Understanding why it’s important to grasp the different ways in which we detect aromas. It will change how you taste whisky forever.
Get stuck into the latest Flavour Crusaders foray into flavour here: