DeSalle, Rob, and Ian Tattersall. Distilled: A Natural History of Spirits. New Haven: Yale University Press, 2022.
Explains the separate olfactory, gustatory, and nociceptive contributions to whiskey perception.
Rob DeSalle and Ian Tattersall, Distilled: A Natural History of Spirits (New Haven: Yale University Press, 2022), 120.
Rob DeSalle and Ian Tattersall, Distilled: A Natural History of Spirits (New Haven: Yale University Press, 2022), 120.
Printed p. 120 / PDF sheet 130
DeSalle and Tattersall, Distilled, 120.
Chapter 8 — Spirits and Your Senses
Printed p. 120 / PDF sheet 130 verified; do not generalize the book's simplified concentration thresholds.
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