From my experience, whiskies that use rye in the mash bill is the culprit. When rye is young, aside from the spicy or floral flavors, you are most likely to get mint, spearmint, sarsaparilla, anise and licorice flavors. It is a bit less pronounced in low rye bourbons, but I find it shows up sometimes with old, woody ones where the bitter characteristics of the barrel char with a bit of the rye can create licorice too. It is also why you can get licorice in Canadian whiskies, as rye is a very prevalent grain in many Canadian whiskies.
Hmmm. I have never noticed a licorice taste in any bourbon on its own.
Rye and longer fermentation
Wouldn't Anethole be the trivial name and (E)-1-Methoxy-4-(1-propenyl)benzene be the chemical name.
For the record it has been 40+ years that I thought seriously about organic chemistry nomenclature. The nomenclature style I learned and prefer would call it para-mMethoxyphenylpropene.
Thanks for the trip down memory lane.
A fabulous 1st post. A big welcome to SB.
Well, as far as I can tell, (E)-1-Methoxy-4-(1-propenyl)benzene is the IUPAC name, para-mMethoxyphenylpropene might be called the systematic name, and anethole would be called the "trivial" name. I hate the term "trivial" and greatly prefer "common;" when was the last time you looked around the lab for a squirt bottle of propanone or propan-2-ol? The IUPAC system of naming chemicals is great because it's uniform, but I think it's useful to keep in mind that it was invented to make things easily understood by many, not to imprison us with its rules. Acetone, isopropyl alcohol, toluene, anethole, and a host of others are already understood by darn near every Western chemist, so it's not necessary to replace those common names with IUPAC nomenclature (IMHO).