Astringent Notes Essence

Component to top up your Whisky Profile Kit when you run low.

Astringency is also the dry, puckering mouthfeel caused by tannins found in many fruits such as blackthorn (sloe berries), chokecherry, bird cherry, quince and persimmon fruits, and banana skins. The tannins (or alternatively the polyphenols) bind the salivary proteins, causing them to precipitate or aggregate and lead to a rough "sandpapery" or dry sensation in the mouth. Tannins are found in some red wines and teas. A small amount of astringency is expected in some wines, especially young red wines made from grapes such as cabernet sauvignon and merlot.