Verkostung & Nosing

Phenole

Chemische Verbindungen, die von der Gerste beim Darren mit Torfrauch aufgenommen werden und die charakteristischen rauchigen, medizinalen Aromen im getorften Whiskey erzeugen. Gemessen in Teilen pro Million (PPM), reichen die Werte von leicht getorft (5 PPM) bis stark getorft (40+ PPM).

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