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.
chemical products, in infinitesimal quantity, present in the alcohol after the distillation. These congeners are responsible for the difference of taste among the various rums and also the other types of distils
Chemical compounds produced during fermentation and maturation. Congeners include esters, acids, aldehydes and higher alcohols. Strictly speaking they are impurities, but they give whiskey its flavour. Their presence in the final spirit must be carefully judged; too many would make it undrinkable.
Chemical compounds found whithin whisky and formulated during fermentation, distillation and maturation carrying properties that have direct relevance to the taste and smell of the sprite. Some of the more delicate congerners can be lost during chill filtration.
Closely related chemicals derived from the same parent compound.