the library

Single malt Scotch (unpeated)

Spirits & brews· spirit

Every one of its 15 compounds carries a paper the library can cite.

• caprylic acidaromaacidreads as slight odor (PubChem)Measured in 21 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. One of only three acids in the whole table and one of two carried by this sample alone: the gin and the rum are both '-' for it. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• lauric acidacidreads as characteristic, like oil of bay (PubChem)Measured in 7 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. Detected in this sample and in neither of the other two spirits. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. Not detected in the rum column of the same table. PMC6694847 reports this compound in a Kentucky bourbon and a Jamaican rum; that paper measured no Scotch and no value crosses from it into this node. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• isobutanolaromaalcoholreads as sweet, musty odor (PubChem)Measured in 24 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• furfuralaromafuranreads as almond-like odor (PubChem)Measured in 33 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. Also detected in the rum at the same band. The paper reports that furans and phenols came out lower than expected in both oak-aged spirits and attributes that to the fibre's low affinity for polar compounds, not to the whiskies. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• phenethyl acetatearomaesterMeasured in 13 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. Detected here at the '+' band and in the rum only at trace. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+++'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. One band BELOW the rum in the same study, which reaches 20–40% for this ester. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• ethyl lauratearomaesterMeasured in 6 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '++++'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. Two bands above the rum in the same study, which carries it at 0.1–1%. The twelve-carbon ester sitting second is what distinguishes this spirit from the rum column. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• ethyl decanoatearomaesterMeasured in 17 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+++++'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. The largest band assigned in this sample; the rum in the same study reaches the same band for the same ester, which is the one place the two brown spirits agree at the top. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• 2-methyl-1-butanolaromaalcoholMeasured in 15 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. Resolved separately from its co-eluting partner 3-methyl-1-butanol by this method, which data/curated/bourbon.json and data/curated/rye-whiskey.json record their own sources could not always do. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. One band below the rum in the same study. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• vitispiranearomaetherMeasured in 1 of 338 ingredients.cite

  Detected in this whisky at relative peak area band '+'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. A norisoprenoid, filed by the paper under furans, and detected in this sample alone of the three. Together with the two fatty acids it is the closest thing this table offers to a marker for this spirit. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)
• (E)-whiskeylactonearomaMeasured in 2 of 338 ingredients.cite

  Detected in this whisky at relative peak area band 'tr'. The paper's own footnote defines the scale: '+++++': 60% > x ≥ 40%; '++++': 40% > x ≥ 20%; '+++': 20% > x ≥ 1%; '++': 1% > x ≥ 0.1%; '+': 0.1% > x ≥ 0.01%; 'tr': x < 0.01%; '-': not detected — as relative peak areas of the total ion current. THE OAK MARKER, named as such by the paper: '(E)-whiskey lactone, which originates from aging in oak casks, provides woody and coconut aromas to the liquor'. The paper adds that '(Z)-whiskey lactone is probably present in both samples but could not be definitely identified because of coelution', so the Z isomer is NOT claimed here. — Barnes et al. 2022, Foods (Table 4, 'Volatile compounds by chemical class identified in 3 commercial liquors analyzed by HS-SPME-GC-MS', Whiskey column)