I’m reading this book on frequencies.
The amusing title drew me in & has opened up the amazing world waves – be they sound, light or even taste! – have on our everyday lives.
It all boils down to vibrations – more specifically the frequencies they operate at – & the ‘good vibes’ they give us.
I never thought of taste – as in smells – having a vibration, but it turns out there’s a row going on in the olfactory world about how we perceive smell.
One tribe – the Chemical Group – posit smells are unlocked by the shape of the odour molecule fitting specific receptors – as pertinent to whiskey tasting.
The other – Vibration Group – posit all molecules vibrate & it’s this the receptors pick up on.
I like the sound of the Vibration Group myself.
Often when talking about whiskey we experience ‘notes’. Turns out those ‘notes’ might have far more in common with music than we imagined!
Music can be experienced both physically & emotionally as a result of the vibrations – or frequencies – made by those performing the piece or hearing it through speakers.
Whiskey – it seems- can also be experienced in a similar fashion.
All of this only reinforces my belief that whiskey tasting is an intensely personal experience. What one person ‘gets’ from a whiskey might be an entirely different experience to anothers.
When in Italy recently I didn’t join the rest of my group listening to opera as it simply doesn’t connect with me. Similarly they didn’t join me in the delights of grappa. Yet we all enjoyed a beer listening to jazz in the outdoors!
So when you do find a piece of music – or whiskey – that moves you – you’ll know.
It’s the ‘good vibrations’ – and don’t let anyone put you off your vibes!
Scientific article on the Theory Of Smell here.
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