Aging is one of the most important processes in the production of
high-quality spirits, including whisky, brandy and cognac. The contact
between wood and distillates is a crucial step for the migration of chemical
compounds, which evoke the novel sensory properties of the final products.
Novel taste is pleasurable for a vast group of consumers and depends on
cultural preferences. In order to demystify the main chemical compounds for
aroma contribution, connecting them with a sensory profile of aged spirits
is a crucial step in hastening the very timeless process without decreasing
the quality. Consumption patterns of spirit drinks have been influenced by
changed consumers? preferences and increased availability of different types
of spirits on the market. Consumers? choice of one type of spirit drinks
over others is significantly shaped by extrinsic attributes and
consumer-based factors, but the choice among different available options of
the single type of spirit may be based on consumers? perception of its
specific sensory attributes. Therefore, the combination of taste, aroma,
color and other sensory attributes of a spirit drink can shape consumers?
perceived quality of the spirit and impact the potential of its market
success in general.