Abstract
Tasting notes in 10 recently published books on malt whisky were coded and analysed for 84 single malt whiskies. Over 400 aromatic and taste descriptors were identified and grouped into 12 sensory features, from which a synonymy of the whisky literature was developed. The 84 malt whiskies were then clustered into 10 groups using the FocalPoint clustering method in ClustanGraphics. An industry survey to validate the classification is described, and applications in product design, brand management and marketing are discussed. A tutored tasting of selected single malt whiskies follows the technical presentation.
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