I have just had a short twitter conversation about some of the “burnt” or toasted notes present in whiskies. Popcorn, vanilla, coconut, sulphur, and drilled/burnt tooth came up.
The question is, in what whiskies and finishes (i.e. bourbon, sherry) do you associate these flavours? And what do you think causes these flavours to show themselves in the glass?
Please comment, join the debate!