Picture the cool creaminess of butter slathered over fresh bread, browning to a sizzle in a hot pan, or dripping from a glistening ear of corn. A slightly oily, mouth-coating quality is the calling card of a buttery whisky, but the tasting experience can span the aromas and flavors of butter as well.
The buttery textural sensation that appears in many types of whisky is derived from diacetyl, a compound that arises naturally from yeast activity during fermentation that can accumulate due to the action of bacteria in the washback. Distillers aim to keep the level of diacetyl in check:...
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