Le Nez Du 54 Whisky Aromas Master Kits

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Le Nez Du 54 Whisky Aromas Master Kits

  • S$55897

Le Nez Du Whisky 54 Aromas Master Kits, Whisky Aromas

Country: France

- 54 aromas to smell, which make up the DNA of this marvelous spirit:
Floral notes: 1 blackcurrant bud, 2 geranium, 3 honey, 4 rose, 5 tobacco leaf, 6 hay, 7 green grass. Fruity notes: 8 pineapple, 9 cherry, 10 peach, 11 pear, 12 apple, 13 lemon, 14 mandarin, 15 orange, 16 pomelo, 17 dried fig, 18 walnut, 19 prune. Woodsy notes: 20 oak, 21 resinous, 22 sherry, 23 toasted almond, 24 toasted hazelnut, 25 coconut, 26 caramel, 27 chocolate, 28 custard, 29 vanilla, 30 anise, 31 cinnamon, 32 ginger, 33 herbs, 34 mint, 35 nutmeg, 36 allspice, 37 black pepper, 38 liquorice, 39 earthy. Various notes: 40 biscuit, 41 coffee, 42 toast, 43 malt, 44 butter, 45 leather, 46 broiled meat. Phenolic notes: 47 smoky note, 48 peat, 49 seaweed, 50 seashell, 51 medicinal, 52 rubber, 53 tar, 54 sulfur.

- The classification is presented in families on an aroma wheel included in the box.

- This unique work will take you on an exploration of whiskies from Scotland and other parts of the world, through the writings of renowned specialists and superb illustrations.
Scotsman Charles MacLean, one of the best whisky writers of our time, tells a century of Scotch malt whisky through 12 personal tasting accounts.
French writer and journalist specialised in gastronomy and spirits, Martine Nouet reveals the art of delicately harmonizing the spirit of a whisky with the spirit of a dish.

It allows you to:

1. Train and enrich your olfactory memory…
The sense of smell constitutes the most important sense in the perception of whisky. But it is often difficult to identify an aroma in your glass of whisky.  Have you already encountered the feeling that you know a smell without being able to recognize it? Nothing is more normal! In the same way that we learned to read, write, or count, smelling also requires training.
 
2. …to better analyze the whisky that you taste
But “What use is that ?” First of all, recognizing aromas enriches your tasting vocabulary. Being able to attach a word to your impressions increases your tasting pleasure and allows you to share your ideas with others. Then, the aromas of a whisky inform us about its geographic origin and the different steps in its creation: malting, fermentation, distillation, and aging in casks.

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FEATURES:
- 54 Aroma Vials of exceptional quality
- A beautifully illustrated Book - 144 pages - hardcover
- A color whisky aroma wheel board
- Presented in a luxurious Box Set

Book overview (index):- Introduction to Le Nez du Whisky
- Sense of smell
- Overview of spirits
- Whisky terminology
- Great single malts
- Whisky-making
- Le Nez du Whisky: classifications of aromas
- How to practice?
- Tasting
- Aroma origins
- Description of aromatic notes
- Whisky and food pairing
- From Aroma to whiskies:
A detailed reference list of whiskies are listed in the book. We favored historic single malts from Scotland and Ireland. Other producing countries are also mentioned so as to illustrate, if only partly, the geographical diversity of current productions: American (whiskey and bourbon), Japanese, Canadian, French, Taiwanese, etc.

The 54 Aromas of Le Nez Du Whisky:
Floral

1 - Blackcurrant Bud
2 - Geramium
3 - Honey
4 - Rose
Herbaceous
5 - Tabacco leaf
6 - Hay
7 - Green grass
Fresh Fruits
8 - Pineapple
9 - Cherry
10 - Peach
11 - Pear
12 - Apple
Citrus Fruits
13 - Lemon
14 - Mandarin
15 - Orange
16 - Pomelo
Dried Fruits
17 - Dried fig
18 - Walnut
19 - Prune
Ligneous
20 - Oak
21 - Resinous
Vinous
22 - Sherry
Nuts
23 - Toasted almond
24 - Toasted hazelnut
25 - Coconut
Vanilla
26 - Caramel
27 - Chocolate
28 - Custard
29 - Vanilla
Spicy
30 - Anise
31 - Cinnamon
32 - Ginger
33 - Herbs
34 - Mint
35 - Nutmeg
36 - Allspice
37 - Black pepper
38 - Liquorice
Musty
39 - Earthy
Cereal
40 - Biscuit
41 - Coffee
42 - Toast
Malty
43 - Malt
Oily
44 - Butter
45 - Leather
46 - Broiled meat
Smoky
47 - Smoke
48 - Peat
Medicinal
49 - Seaweed
50 - Seashell
51 - Medicinal
Burnt
52 - Rubber
53 - Tar
54 - Sulfur

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