Whisky glasses lined up for a tasting. Image ©2017, Mark Gillespie/CaskStrength Media.

Flavor, aroma, and taste. We all know what they mean…or do we? Gerry Nicholls isn’t so sure. He’s a veteran judge in beer and coffee competitions, and has been studying the research of neuroscientists into the way our brains process flavor, aroma and taste. His conclusion: science knows how we process sensory information, but scientists do a lousy job of explaining it – and what’s worse…they don’t always take one key factor into account. He’ll tell us what that is on this week’s WhiskyCast In-Depth. In the news, tourism is booming at whisky distilleries worldwide, Jack Daniel’s expands its foray into Rye, we’ll resolve the question of how Quebec’s liquor regulators label Kavalan’s Taiwanese single malts, and we’ll take another trip to the ice cream store!


Links: Scotch Whisky Association | Highland Park | Cabrach Trust | Slane Distillery | Kentucky Bourbon Trail | Frazier History Museum | Kentucky Distillers Association | Bourbon Women | Michter’s | Angel’s Envy | Jack Daniel’s | Gordon & MacPhail | Benromach | Arran | The Singleton of Glen Old | Scotch Whisky.com | The Glenlivet | Robert Simonson.net | SAQ | King Car/Kavalan | Distilled Sunshine | Middle West Spirits | Jeni’s