“Wow ! I feel nice, like sugar and spice…”

Anise, cinnamon, ginger, nutmeg, licorice, pepper, and even chili... These fragrances are often considered overpowering because they are associated with potent sensory memories. Whether you have strolled through the bustling and colorful aisles of the Grand Bazaar in Istanbul, lingered as a child near your grandparents' pantry, or spent Sundays cooking with family, their aroma possesses a rare evocative power. Moreover, it is intimately linked to food – a realm cherished by humanity as a whole.

There's no need to feel intimidated, however. The aromas emanating from a glass of whisky, much like those from a glass of wine, are nuanced. A great Burgundy with hints of leather and animal notes has never deterred anyone; it is appreciated for what it truly is: a product of the vine. Similarly, whisky, primarily a grain-based spirit, sometimes offers a subtle spicy trail derived from its maturation in casks, but it remains centered on its raw material.