Binod Maitin

Key Aroma and flavours of Whiskies : Flavourists’ Perspective.

Whiskey's aroma and flavours can include notes of fruit, spice, vanilla, oak, and smoke. The specific flavours depend on the type of whisky/Whiskey how it's made.

Over 350 volatile compounds, generally referred to as congeners are discovered in whiskies but only a fraction of these molecules can actually be smelt by the human nose &/or tasted on the palate which contribute to the aroma & flavour of whiskies. Remaining compounds apparently have no significantly perceivable interaction with human olfactory receptors. Trace compounds, though present in minute quantities, significantly influence the flavour complexity and sensory quality of these beverages

Understanding of whisky tastes by following a proper tasting process is critical to fully appreciate and grasp the vast array of whisky flavours. This involves the nosing of aroma, and evaluating the palate and finish in mouth. Each step plays a crucial role in identifying specific notes and nuances which ultimately enhances the drinking experience.

This presentation is intended to provide valuable insights on whisky flavours and perspectives for advancing the creations of whisky flavours. Various aspects of whisky flavours will be discussed to help the concerned flavourists for suitable applications. This will include explanations on origins and characteristics of key aroma & flavour compounds in whiskies, their in-mouth perception to help understanding the consumer preferences, thresholds of aroma and taste of key volatile & non-volatile compounds detected in whiskies, impact of dilution on whisky aroma and taste, etc. Whisky Flavour Wheel and Mouthfeel Wheel will also be illustrated to explain their importance for Flavour creation.

Binod Maitin is a scientific and technical expert with over four decades of experience in sensory and analytical sciences and new product development (NPD) of spirits beverages. He is consulting and mentoring for technical innovations in alcoholic beverages related companies globally. The key clients include FlavorActiV, Pernod Ricard India and DeVan Modern Brewery. Former Head of Corporate Technical Centre of United Spirits Limited (now a Diageo plc). He was responsible for the company-wide quality system & development of numerous successful spirits beverages products of USL, many have accomplished millionaire status. He holds a Ph.D. in Analytical Chemistry from Queen’s University of Belfast and has published and presented numerous papers reflecting the various aspects of innovation and quality in alcoholic beverages. He was a long-standing member of the Bureau of Indian Standards (BIS) committees, He is a Fellow of Royal Society of Chemistry and British Society of Flavourists, Member of Institute of Brewing & Distilling, Sensometric Society and AOAC International. He had been also an expert taster and judge for awards in International Competitions namely, IWSC, London and ISW, Germany. He is passionate about an 'Academy of Excellence' for internal and external training and management of skills, knowledge and innovation.

Binod responded to our questions:

- Do you remember the first whisky you had in your life?McDowell No. 1 Indian Whisky (tasted in early 70s).
I crafted the newer variants, including " McDowell's No. 1 Reserve Whisky", currently selling more than 30 million 9 litre cases.

- Do you remember the last one?
Elijah Craig Small Batch Kentucky Bourbon Whisky ( Tasted in Kentucky in March 2025)

- Why do you think the topic is so fascinating?
This topic should provide valuable insights on origins and characteristics of key aroma & flavour compounds in whiskies. The threshold of flavour compounds and sensory profiles of various whiskies will also be highlighted. The information collectively will facilitate flavourists in advancing the creation of whisky flavours to deliver the desired aroma and tastes of whiskies.

- The best setting to taste whisky?
Being a professional whisky tasting judge I prefer tasting in a room with comfortable temperature and least external noise and without any odours. Also, always like to use only standard ISO or Glencairn nosing glasses for best discerning tasting experience.

- Your favourite bottle and why?
Bushmills Black Bush 80/20 PX Sherry Cask Reserve Irish Whiskey. A unique blend of Bushmills 80% Single Malt finished in PX sherry casks and 20% Irish grain whiskey. Sherry derived signature dark colour and some delicious flavours of dried fruits, roasted nuts and caramel toffees. Very reasonably priced.

- Whisky pairing, if you really have to pair whisky with something?
Indian vegetarian Snacks like Samosa and/or Bajji/Pakoda laced with coriander & mint chutney.

- We usually limit whisky to a few countries, have you tasted great bottles from unusual countries?
Mekhong Thai Whisky and Kavalan Taiwanese Whisky taste great.