Scents and scent ability

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So I wrote a bit for the Examiner on the Aroma Academy’s Whisky Nosing Kit, something I had tried to buy on Master Of Malt at Christmas but it sold out. The main piece was on George Dodd, who is a Trinners educated Dub, and head of the Aroma Academy, but this was my lesser contribution:

 

So you’ve decided to become a whiskey geek. You’ve tried a few brands, learned the lingo (arcane terms like dram, NAS, cask-strength), the science (you know the difference between a washback and a Lyne arm) and the history (the two Aeneases, Coffey and MacDonald), and have even bought a tweed blazer in Penneys so that you look the part. But there is one part of whiskey fandom that is hard to perfect; an innate sense that cannot be trained via literature alone – your sense of smell.  

Of all our senses, smell is probably the one we value the least. If forced to pick one to jettison, it is hard to imagine someone binning their ability to see or hear in favour of smell, but it is in its subtlety that its power lies – apart from enabling us to avoid danger, evolutionary biologists suggest that it also helps us recognise family by scent, and thus avoid inbreeding. It should come as little surprise that the part of the brain that controls memory and emotion also processes our sense of smell. How we perceive aromas is often guided by our life experiences. But there are some elements of scent that we can be completely objective about – and whiskey carries many of them. As the most complex spirit in the world, whiskey can be a tough sensory code to crack. How do you train your senses to pick out the key notes? It turns out, much like you can train individual muscles, you can teach your brain to isolate and identify a few of the elements most identified with what should be our national drink.

The Aroma Academy’s Whisky Aroma Kit is a beautifully packaged set ideal for the budding whiskey enthusiast seeking to bone up on their nosing skills, or for the hardcore geek wishing to evangelise friends and family with tutored tastings. Contained within the set are the 24 vials of scent, a helpful book on how to use them, a thorough introduction to Scotch whisky, and some slivers of card that can be used to diffuse the scents, in much the same way perfumeries proffer samples of their wares.

The scents help you understand how the aroma of whisky works – what phenol is, what the experts mean when they suggest there is a whiff of decay, and yet keep on sipping, what a buttery note smells like, how to identify wet peat, solventine, rosewater, or sherry.

The vials themselves are numbered and the list of their actual aromas is contained in the notebook – tutored tastings often see the vials being passed around, with guests being asked to have a guess as to what scent each vial held. It’s a fun way to show how we all perceive reality in completely different ways – could you say for certain that what you think of when someone suggests ‘the smell of cut grass’ would be the exact same as what I think of? And what of the variables – what if you have a slight cold that impedes your sense of smell? The whisky expert Jim Murray – whose annual Whisky Bible reviews thousands of whiskies from all over the world – won’t do any whisky reviews for two weeks after a cold in case it affects his ability to discern elements.

Using the Aroma Academy kit is a great way to tune your senses into the most important elements of whisky, but more than that it gives you the confidence to start proffering opinions on what a whisky smells and tastes like. The 24 scents are some of the key aromatic components, but are also key to ‘talking the whisky talk’. Knowing them is akin to learning scales on the piano before you start rattling out Rachmaninoff. Once you know your phenol from your decay, you can start expanding your vocabulary to include just about anything. A good example of creative tasting notes are those on the bottlings released by the Scotch Malt Whisky Society. They never directly state what distillery the liquid is from, but instead use a  tasting panel to describe it. The results are intriguing – and sometimes baffling. Consider this, a whisky released under the title of ‘Irreverent Painter In Church’: “The nose, with the oiled wood of new church pews, exuded peacefulness and earned reverence – it also had dried papaya and mango, marzipan, lemon curd, sherbet and candied angelica. The palate was chewy and satisfying, with spritzy and zesty elements (orange and lemon jellies, tropical fruits), spiced pear and the sweetness of white chocolate and French Fancies. The reduced nose continued the citric theme – lemon sponge-cake, chocolate limes and a painter with a cigarette in one hand and a margarita in the other. The palate was juicy and rewarding, combining tangy fruits and bitter lemon with cola cubes, pear and chocolate.”

With the guidance of the Whisky Aroma Kit, and a little bit of self confidence, soon you too could be drawing furrowed brows and concerned looks from friends as you prance about in a tweed catsuit talking about whiskies as though they were the Sistine Chapel – or a cocktail of paint thinner and altar wine.

The Aroma Academy Whisky Kit costs a very reasonable stg£99.95 (many other brands cost upwards of 200euro) from http://www.whisky-academy.com.

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