Chemical compounds created during fermentation and distillation which provide to the whisky its character, its qualities… or its defects.

as used here, this term refers to the members of the polychlorinated dioxin and dibenzofuran families of compounds, including molecules having different degrees of chlorination, as well as isomers of those molecules having the same degree of chlorination

( khan-gen-ers) are taste and flavor elements in alcohol beverages.

Chemical compounds produced during fermentation and maturation giving spirits their flavour.