Descriptive's

[corpse_welder]

like Dickel Rye, the closest word I can come up with is minty, but I know that the word minty doesnt really describe the sensation I am trying to portray.

this is a very subjective hobby

[sutton]

There is very well-developed lexicon in assessing aromas in wine - a pioneer in this field is Ann Noble, retired prof. from UC Davis' Viticulture and Enology department.

http://twentytwowords.com/wine-aroma-wheel/

The attempt here was to standardize around certain descriptors that have their origin in the raw mat'ls, fermentation conditions, etc and identify where these aromas originate. The same ideas can be applied to beer, and the distillates that come from these feremenations/aging conditions.

[Restaurant man]

There is very well-developed lexicon in assessing aromas in wine - a pioneer in this field is Ann Noble, retired prof. from UC Davis' Viticulture and Enology department.

http://twentytwowords.com/wine-aroma-wheel/

The attempt here was to standardize around certain descriptors that have their origin in the raw mat'ls, fermentation conditions, etc and identify where these aromas originate. The same ideas can be applied to beer, and the distillates that come from these feremenations/aging conditions.

Thank you for posting that. And here's the bourbon aroma wheel....

[squire]

Too much information for me. You can teach an old dog new tricks but you can't teach an old guy new memory.

[black mamba]

The descriptor I invariably use for the LDI ryes is "dill pickle." This could be the same as what some of you described as "mint." A couple weeks ago I did a tasting of some high proofers, and the KCSB had a definite nose of "horse barn," unmistakable to one who has experienced the smell. One I use often for peated scotch is "old bandaid." Unpeated scotch often has that "wet rock" minerality.

[393foureyedfox]

The descriptor I invariably use for the LDI ryes is "dill pickle." This could be the same as what some of you described as "mint." A couple weeks ago I did a tasting of some high proofers, and the KCSB had a definite nose of "horse barn," unmistakable to one who has experienced the smell. One I use often for peated scotch is "old bandaid." Unpeated scotch often has that "wet rock" minerality.

never picked up on 'dill pickle', but i know 'minty' is not the right word, though somehow close, to what I get from LDI rye.

horse barn is a new one to me.

'old bandaid'.......never got that in a bourbon, but I do definately get that in some milk brands. wonder what causes that. My parents think Im nuts when I say that, as they dont get it. They also used to think I was nuts when id be across the house and tell them the tv was left on, but the cable off.......as I could hear the super high pitch of the TV itself. Some people just pick up on things that others lack the ability to. I dont get half of what is in that chart. But, I did get a chuckle when I saw "rose petals", as that is exactly what I think with a sip of 4R.

isnt anise and licorice the same basic taste?

[squire]

Not the same but similar, I believe anise is used more often as a descriptor because it's easier to spell than liquorice.

[sutton]

'old bandaid'.......never got that in a bourbon, but I do definately get that in some milk brands. wonder what causes that.