LONDON, April 8 — Sipping whisky in a room where the predominant colour is red? Chances are you’ll taste more dark berries and dried fruit flavours. Drinking it fireside? Odds are you’ll taste the lingering after-notes of age and wood.
That’s because a change of environment can alter the tasting experience of whisky by up to 20 per cent, says an Oxford University professor who carried out what he calls the world’s first science experiment to look at how the consumer’s surroundings can impact flavour perceptions.
The whisky used in the experiment was The Singleton of Dufftown single malt....
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Niet een associatie die ik eerder maakte...