Supporting citations use verified paraphrases and PDF-sheet locators from the canonical local copies.
Experienced whiskey flavor emerges from the integration of orthonasal and retronasal smell, taste, trigeminal input, mouthfeel, active sampling, memory, expectation, and learned categories; it is not a direct readout of the liquid’s compound list.
Reviewed 2026-08-29 against the cited source pages during the complete text-and-visual corpus pass.
This is a systems-level synthesis, not a claim that chemistry is unimportant or that every channel contributes equally in every tasting.
Independent sensory-science sources converge on integration of smell, taste, touch, active sampling, memory, and expectation.
Created from a deduplicated cross-source synthesis; retain the stated qualifications when drafting. Fresh Goode audit: PDF231–232 supports multimodal/contextual perception; it does not independently establish every motor or trigeminal clause. Retain separate provenance for those components.