There are several different categories of aromas found in bourbon.They are split up in many ways by different people, but I like thedivisions done by Brown-Forman and Chris Morris.
The firstdivision is what Chris often calls the "lumber yard". In here you willfind the woody aromas such as oak, cedar, pine, sawdust, smoke, andcharcoal. You will also place the nutty aromas such as pecan,hazelnut,almond, etc..
The second division is the "spicerack. Here you will find the spices such as nutmeg, alspice, cinnimon, mint, licorice, etc...
The third division is the "fruit stand". The aromas here are apple, peach, apricot, berries, plum, pear, banana, dates, etc...
Thefourth division is is the candystore. In here you will find maplesyrup, caramel, chocolate, candy corn, vanilla (sometimes categorizedin spices, but not by myself), honey, etc...
THe fifth division is the "floral shop". In here you will find the flower aromas of violets, roses, honeysuckle, lilacs, erc...
Thereare aromas that don't quite fit these categories but are placed in onethat is close such as tobacco which I place in the lumber yard andleather which I place in the spice rack. Offensive oders such asmustiness, cabbage, skunkweed, etc... can also beplaced either in acategory by themselves or in the category that the reviewer feels bestdescribes them. I tend to place them by themselves.
Please post new terms that are found missing. This list will be updated with those terms.
