Whisky by Flavour - Astringent - Tart
When tasting a whisky a tart profile can be an extension of the tropical and citrus fruit flavours developed through esters in the whisky. After maturation these can develop as dominant flavours and other aspects of the maturation such as the oak influence can cause these citric flavours to add a puckering sensation to our palates. For maturation to have an influence on creating this effect it is likely to come from an experimental cask such as a white wine cask, especially one which had a highly citric wine such as sauvignon blanc.
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