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LĂŠa Desportes Communication Manager 5 rue du Helder 75009 Paris +33 1 53 24 00 75 +33 7 88 51 97 62 lea.desportes@lenez.com www.facebook.com/editionsjeanlenoir
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Summary
LES ÉDITIONS JEAN LENOIR
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30 YEARS OF HISTORY 30 YEARS OFACHIEVEMENT
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LAUNCH OF LE NEZ DU WHISKY
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THE BOOK THE AROMAS THE AUTHORS THE DESIGN
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ÉDITIONS JEAN LENOIR
A publishing house Book-objects o Le Nez du Vin, 30 years of success, available in
o Hand made
11 languages
o A reference book
o Successful diversification: Le Nez
o An olfactive memory of outstanding quality o A useful tool that provides the language
de l’Armagnac, Le Nez
needed for communication.
du Café, and soon Le
o A testing and training method
Nez du Whisky
o Awakens powers of identification and
o A French product, from Provence o An international, registered brand o A small company that exports worldwide
memory o
A purchase that is both useful and enjoyable
o Learn and be entertained at the same time o An unusual, original, intelligent, high quality gift
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30 YEARS OF HISTORY
1981 Launch of Le Nez du Vin 54 aromas (selfpublished). 1000 copies sold via subscription
1996 Le Nez du Caf茅 created, 1983 Les Editions in response to Jean Lenoir a request from the founded: Federaci贸n translation of Le Nez du Nacional de Cafeteros de Vin into English and Colombia German
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2004 Chinese version of Le Nez du Vin
2013 Launch of Le Nez du Whisky 54 aromas
30 YEARS OF ACHIEVEMENT
Le Nez du Vin et Le Nez du CafĂŠ are hand-made, high quality bookobjects. 26 000 copies were made in 2012 and sold worldwide.
Our book book-objects are made in Provence, home of the aromas.
Quality is given pride of place: ! An aromatician works daily to produce our aromas. ! Each aroma is the outcome of lengthy analysis, a selection of components, subtle dosing and a rigorous process that results in a faithful, highly stable aroma that cannot be duplicated. ! Wherever possible, our aromas are of natural origin. ! Remarkable for their faithfulness, their guaranteed life span is five years
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LAUNCH OF LE NEZ DU WHISKY 30 SEPTEMBER 2013: PARIS 9 OCTOBER 2012: LONDON CE FRAN N I E MA D
Size: 31,5 cm x 21 cm x 8 cm Weight: 3,7 kg Langages : French and English.
Le Nez du Whisky will be sold as soon as October on our online store (www.lenez.com) and by some of our distributors in France and abroad (consult the list of our points of sale on our website).
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Presented in a beautiful cloth-bound case are 54 high quality aromas, which take great whiskies as their source. A comprehensive, richly illustrated book gives advice and information about the tasting of whiskies from Scotland and from other parts of the world.
THE BOOK
Contents include: • A century of Scotch malt whisky through 12 personal tasting accounts by Charles MacLean, one of the world's most accomplished whisky-tasters • Scotland, the cradle of single malts • Ireland • Other whisky-producing countries • Making single malt whisky • The aroma collection • Tips for practising tasting • Aroma origins o malting aromas o fermentation aromas o distillation aromas o barrel-ageing aromas o aromas provided by water • Description of aromatic notes by Hubert Richard: floral, fruity, woody, grain, phenolic • Whisky and food pairing by Martine Nouet •
Photographs of Scotland 9
THE AROMAS
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aromas to be learned recognised and memorised, expressing all the nuances of whisky, providing amateurs, whisky lovers and professionals alike with a comprehensive collection. Floral, fruity, spicy, toasted, woody, vinous, phenolic, peaty and marine notes make up the DNA of this marvellous eau-devie.
The choice of aromas
The 54 aromas in the collection have been carefully selected for their relevance, further to consultation with leading specialists. The initial list of 36 aromas drawn up at the start of the project was expanded after a trip to Scotland, to visit the isle of Islay and Edinburgh, and the Scotch Whisky Research Institute. The choice of 54 aromas is not exhaustive but it provides a highly comprehensive reference tool capable of evoking the multiple perceptions of the taster.
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The conception of the aromas
Each aroma is a composition created from natural or synthetic products. Some of the aromas were already present in other collections and have been reworked to better reflect their profile in whisky. This is the case for the lemon aroma for example, which is present in Le Nez du Vin and which was modified for Le Nez du Whisky in order to enhance the aroma of citric zest, rather than that of lemon pulp.
Other aromas, which are highly emblematic of whisky, were created from scratch, for example:
Biscuit Our aromatician was inspired by the famous British digestive biscuits made from wholemeal flour, which gives them a very specific texture and taste.
Sherry Chromatographic analysis was used to identify the aromatic molecules present in sherry, and their proportions. Dried prune extract was used to add a “cooked”, slightly coffee-like note.
Allspice A mixture of clove, cinnamon, nutmeg and pepper, plus a “woody” molecule to add a light touch of oak.
Peat The peat aroma was developed using a chromatogram from the Scotch Whisky Research Institute which provided the base note, which was then carefully adjusted to give the best possible representation of peat-like notes.
Tar Charles MacLean suggested that tar should feature in the aroma collection. Along with peat and the smoked aroma it is part of a trio with similar components which can be identified with practice. 11
THE AUTHORS
Jean Lenoir,
After classifying the aromas on which coffee and wine culture are based, Jean Lenoir turned his attention to a new challenge: the language of whisky. He began by analysing tasting and chemical components, and recruited experts to ensure a suitably rigorous approach to the scientific, cultural and sensorial aspects.
Hubert Richard, honorary professor of ENSIA - L'École Nationale Supérieure des Industries Agricoles et Alimentaires (chemistry of natural substances, Head of the Aromas Laboratory) The “scientific godfather” of Les Editions Jean Lenoir since 1987, Hubert Richard helped choose the 54 dominant aromas found in whisky. He also collaborated on the book, writing an introduction to molecules and their behaviour, explaining their presence in simple terms and thus providing an essential understanding, which heightens the pleasure of tasting. Karine Lassalle, aromatician, Editions Jean Lenoir
Our in-house aromatician has carefully honed 54 markers, which will enable whisky fans to better appreciate this fascinating spirit.
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Charles MacLean, whisky expert and historian
Scotsman and former lawyer Charles MacLean is one of the best whisky writers of our time. In 1997 he published Malt Whisky, a best-seller translated into 10 languages. In October 2009 he became a Master of the Quaich1. He plays a cameo r么le as a whisky expert in the Ken Loach film La Part des Anges. For Le Nez du Whisky he has written about the development of the taste of single malt whisky, drawing on his own experiences. An article about him was published in French newspaper Lib茅ration (02/08/2012): http://www.liberation.fr/medias/2012/08/02/charles-maclean-lasoif-du-malt_837305. Martine Nouet, Queen of the Alambic
A writer and journalist specialised in gastronomy and spirits, Martine Nouet has lived on the isle of Islay for many years. She has written several books about single malt, including Les routes des Malts. She was involved in the launch of Whisky Magazine France and was chief editor for six years. In April 2012 she was the first French woman to become a Master of the Quaich; she has a particular interest in the art of food and malt whisky pairing. Her website (featuring tasting notes, recipes, her blog etc.) is http://martinenouet.com/
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Created in 1988, the Keepers of the Quaich is an international community of people recognised for their outstanding commitment to Scotland and the whisky industry; of the 2000 members, less than 150 are Masters of the Quaich (the highest possible accolade).
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THE DESIGN
Atelier ter Bekke / Behage, graphic design of the book-object The Atelier ter Bekke & Behage was born out of the meeting in 1997 of two graphic designers, Evelyn ter Bekke and Dirk Behage. Dirk and Evelyn have been responsible for the graphic design of Les Editions Jean Lenoir since 2004. They have interpreted the spirit of our latest aromatic work with their customary talent. http://www.terbekke-behage.com
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01 lay, June 2 Is n o rd a h bert Ric uet and Hu o N e in rt a noir, M lle, Jean Le a s s a L e n Kari
Jean Le noir and 2013 Charles MacLean
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in Paris, January
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