Sweet aroma differs from gustatory sweetness and measured sugar. The sour/rye, wood-sugar, mineral and old-age explanations are not accepted as diagnostic rules. Visually confirmed source prints 'proof & cooper'; exact intended wording remains unverified.
Supplied complete webpage capture; PDF page numbers identify this saved artifact.
The wheel names the five primary tastes and groups body, temperature/prickle, tannic and mineral impressions. Its explanatory text associates these with fermentation, wood and production.
PDF 6
PDF 5
Primary tastes and textural aspects
Paraphrase checked against supplied PDF page(s) 5–6; all supplied pages read and visual layout inspected. Verification means fidelity to the supplied artifact, not independent confirmation of causal claims.
No access / Whiskey Excerpts Database (USWA) / No access
Located paraphrase, not a direct quotation. Verified means faithful to the supplied artifact, not independent confirmation of its claims.
Evidence
The wheel names the five primary tastes and groups body, temperature/prickle, tannic and mineral impressions. Its explanatory text associates these with fermentation, wood and production.
Location and context
Supplied PDF pages 5–6; Primary tastes and textural aspects.
Read in the full supplied article and checked against its visible layout.
Annotation
Sweet aroma differs from gustatory sweetness and measured sugar. The sour/rye, wood-sugar, mineral and old-age explanations are not accepted as diagnostic rules. Visually confirmed source prints 'proof & cooper'; exact intended wording remains unverified.
Linked research
