Stilart

Style describes the whisky's characteristic sensory profile and explains how aroma, taste, and mouthfeel are typically experienced. The style is not geographic or producer-based, but reflects the properties that arise through raw materials, distillation, aging, and cask choice.

Factors influencing the style:

• Raw materials and fermentation: types of barley, yeast and malt contribute to the base notes in aroma and flavor.

• Distillation: differences in the distillation process affect body and purity.

• Maturation and cask use: casks (oak, sherry, wine) impart vanilla, caramel, dried fruits, and spices; climate and aging time also play a role.

• Characteristics and balance: sweetness, body, bitterness, and alcohol strength influence which style is perceived as dominant.

Typical styles (example descriptions):

• Smoky: peat smoke and smoky notes dominate; often balanced by wood, sea salt and a dry, creamy sweetness.

• Fruity: notes of apple, pear, citrus or tropical fruit; freshness and light sweetness.

• Spicy: black pepper, clove, cinnamon or anise; warming mouthfeel.

• Vanilla/woody character: vanilla, caramel, coconut and oak notes from cask aging.

• Nutty/malted: malt, nougat, almond or hazelnut; often dry with a light sweetness in the finish.

• Sea and maritime: salt and iodine notes; fresh, mineral-driven finish.

Assessment and documentation:

• The style is typically listed as a primary or secondary note in tasting notes and describes the overall character, not just individual notes.

• In blind tastings, the style helps group whiskies with a similar profile and compare complexity.

Relation to other categories:

• The style differs from geographic or distillery-specific labels and focuses on the sensory nature rather than origin or brand.

• It can be dynamic over time, especially during product development or changes in cask selection and aging practices.