Broadcast Date: July 17, 2025 | 10:00am - 11:00am CDT
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Webinar Summary
Across the global whisky sector there is an increasing demand for products presenting novel or unique aroma characteristics. Although the umbrella sensory term ‘fruityʼ has received considerable attention within the published literature, it contains subdescriptors that are less well explored. One such fruit-type lexicon term is that of ‘mangoʼ. This webinar explores research seeking to identify some of the factors that contribute to the presence of this novel mango-type aroma property in whisky with further discussion around how development of this trait might be controlled.
Learning Objectives
- Introduction to whisky production and aroma properties
- Sensory exploration of factors contributing to mango/tropical-type aroma in whisky
- Discussion of potential sources of contributory aroma volatiles/precursor compounds.
Webinar Presenter
Calum Holmes
International Centre for Brewing and Distilling
Calum holds a degree in Microbiology from the University of Leeds, and an MRes and PhD in Brewing Science from the University of Nottingham. His PhD and Postdoc research focussed on use of unmalted cereals within the brewing process and valorisation of brewing/distilling co-products, with current work addressing implications for raw materials processing methods on whisky quality. Currently, Calum is Associate Professor in Brewing and Distilling at the International Centre for Brewing and Distilling based in Heriot-Watt University where he lectures on Malting and Brewhouse Operations
