Le Nez du Whisky, 54 aromas ( French version)
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  • Le Nez du Whisky, 54 aromas ( French version)
  • Le Nez du Whisky, 54 aromas ( French version)
  • Le Nez du Whisky, 54 aromas ( French version)
  • Le Nez du Whisky, 54 aromas ( French version)
  • Le Nez du Whisky, 54 aromas ( French version)
  • Le Nez du Whisky, 54 aromas ( French version)
  • Le Nez du Whisky, 54 aromas ( French version)
  • Le Nez du Whisky, 54 aromas ( French version)
  • Le Nez du Whisky, 54 aromas ( French version)

Le Nez du Whisky, 54 aromas ( French version)

Jean Lenoir

2 Last items in stock

The Box of 54 Aromas "Le Nez du Whiskey" by Jean Lenoir, a box that allows whiskey lovers to discover and develop their olfactory sense.

Author
Jean Lenoir
Language
French 🇫🇷
€284.36
In stock, delivered within 1 to 5 working days

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Shipping costs

0.01€ from 35€ of purchase in France and from 99€ throughout Europe

 
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Delivery in France and around the world at home, at office or in a pickup point

 

Description

The Nose of Whisky contains:

- 54 of the most emblematic aromas of whisky, to understand the magnificent olfactory heritage of your favorite bottles:

  • 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 grapefruit, 17 dried fig, 18 walnuts, 19 prunes ;
  • Woody 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 aromatic herbs, 34 mint, 35 nutmeg, 36 allspice, 37 black pepper, 38 licorice, 39 earthy;
  • Miscellaneous notes : 40 biscuit, 41 coffee, 42 toast, 43 malt, 44 butter, 45 leather, 46 grilled meat;
  • Phenolic notes : 47 smoke note, 48 peat, 49 algae, 50 shell, 51 medicinal, 52 rubber, 53 tar, 54 sulfur note.


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

- By opening the book, you will "fall into the still" of whiskies from Scotland and the world thanks to the pen of eminent specialists and superb illustrations.
Scotsman Charles MacLean, one of the best whisky writers today, tells a hundred years of single malt history through 12 tasting memories.
Frenchwoman Martine Nouet, an author and journalist specializing in cooking and spirits and a Scottish by adoption, looked at the art of delicately harmonizing the spirit of the dish and the spirit of malt.

Browse and download an excerpt from the book:

The Whisky Nose allows you to:

1. Train and enrich your olfactory memory...
Smell is the most important sense in the perception of a whisky. However, it is often difficult to identify an aroma in your glass of whisky. Have you ever encountered the feeling of knowing without recognizing a smell?
Nothing could be more normal! In the same way that we learned to read, write, count, feel requires learning.

2. ... to better analyze the whiskies you taste
But, "what's the point?" First of all, recognizing the aromas enriches the vocabulary of tasting. But putting a word on your impressions increases the pleasure of tasting and allows you to exchange with others. Then, the aromas of the whisky inform us about its geographical origin and the different stages of its production: malting, fermentation, distillation and aging in barrels.

The Nose of Whisky therefore makes it possible not only to perfect one's olfactory sense but also to understand the whisky-making process at the origin of aromas.

A book that is aimed at both professionals and amateurs wishing to deepen their knowledge.

Book-object dressed in deep black delicately grained, white silkscreen.
High quality design. 1st prize in the "Edition" category at the 10th Night of the Trophées de l'Imprimerie française (2014).

Format 315 x 210 x 80 mm, weight 3.7 kg.


Made of France. The aromas are guaranteed for 5 years. A box can be kept for ten years kept in good conditions.

Details

9782362260087

Data sheet

Author
Jean Lenoir
Language
French 🇫🇷
Publisher
Jean Lenoir
Number of pages
143
Date of publication
30/09/2013

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