Phenols and esters are two volatile molecular compounds that cause many of the flavors in alcoholic drinks, Scotch included. There is actually a considerable body of scientific research into these compounds and exactly how they are created, destroyed, and generally interact.
If you ever had a glass of Scotch and wondered where that rubber tire aroma came from, or lavender soap, or that *exact* aroma of charred pineapples ... these articles will help explain.
