![[SRC-130] Smell versus taste (PDF sheet 11)](https://images.spr.so/cdn-cgi/imagedelivery/j42No7y-dcokJuNgXeA0ig/f9faaa5a-12e7-445b-ab82-4c95c0f0f700/attachment-4c9836e8-5dbd-420f-8f7b-ee710b211b04-us_whiskey_academy/w=1920,quality=90,fit=scale-down)
![[SRC-130] Smell versus taste (PDF sheet 11)](https://images.spr.so/cdn-cgi/imagedelivery/j42No7y-dcokJuNgXeA0ig/95dc2f1d-5993-42f1-a7c0-c08fe42504f7/whiskey_research/w=1920,quality=90,fit=scale-down)
Good for explanation, but the exact proportion of smell in any whiskey experience should not be reduced to a universal percentage.
The passage introduces the ordinary-language confusion between taste and flavor.
The book emphasizes that much of what people casually call taste is produced by smell, using nose-blocking comparisons to illustrate the distinction.
PDF sheet 11
Smell versus taste
Verified against extracted text and rendered PDF during complete review; locator is the PDF sheet number in the canonical local copy.
Capture evidence faithfully. Select one Source, record a usable locator, and preserve enough surrounding context to prevent misquotation.
Evidence
Paraphrase of PDF sheets 10–11: a nose-blocking candy comparison illustrates smell's contribution and the ambiguity between everyday taste and flavor.
Location and context
Introduction, PDF sheets 10–11. The existing sheet-11 locator identifies the explanation; the demonstration begins on sheet 10.
Annotation
This is an illustrative contrast, not a universal numerical allocation of flavor to smell. Compare the author's explicit qualification on sheets 18–20. Do not repeat its categorical least-important-taste phrasing as a scientific ranking.