Is That “Iodine-y?”

Photo Credit: Harmonic Inner Prizes

Have you ever had your whisky described as tasting or smelling like iodine? This would be technically inaccurate as science shows the concentration of iodine in whisky is too low to impact its aroma or flavor profile. Rather, if the whisky is peated you are tasting phenols and cresols, and if the whisky is unpeated you would be getting a smoky/woody/rubbery sulfuric tastes and aromas. Wondering what those chemical compounds are? Check it out here (click on the picture):

For those who are interested, here is the article which states that iodine does not impact a whisky’s taste or aroma:

https://www.researchgate.net/publication/312223625_Iodine_in_Malt_Whisky_A_Preliminary_Analysis

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