For beginners, it can be a real challenge to give a name to the taste of whisky. But that's completely normal, of course! First, the tongue has to get used to the different aromas and tastes. However, you can help yourself with the naming by knowing the most important aroma differences beforehand. There are 8 different taste differences that can be distinguished. 

Most people can probably already imagine what this taste is like. However, the fruit notes can appear very differently. The most common associations that whisky lovers use to describe it in more detail are: fresh fruits such as orange, lemon, kiwi, apple or dried fruits such as plums, figs or fruit. 

When drinking this flavor, you are reminded of a strong grassy and floral note. The floral scent is often associated with lavender, geranium, carnation, and even fabric softener. Many people also notice grassy aromas, such as freshly mown hay or green leaves. This taste is particularly evident in whiskeys that come from the Lowlands of Scotland. 

The smoky peat flavor is created when the malt is dried over a peat fire. The longer the malt dries there, the peatier and smokier the flavor becomes. The main aromas are often described as woody, earthy, medicinal or phenolic. This flavor is particularly evident in whiskeys produced on the Scottish island of Islay. 

During distillation, the unwanted sulphur bonds are supposed to be captured and rendered harmless. However, this does not always work, which is why this taste can still arise in some whiskies.