Kevin Peterson

Yeah, that, I mean, that's really the tricky part is that scent is so complex. In taste, you can kind of measure sugar amount and bitters and sour and, you know, you can put some pretty firm numbers on these. But then you have somebody smell something and one person smells celery and the other guy says it's fenugreek and the third person says it's maple syrup and you're like, well, okay. Yeah.

Yeah, that, I mean, that's really the tricky part is that scent is so complex. In taste, you can kind of measure sugar amount and bitters and sour and, you know, you can put some pretty firm numbers on these. But then you have somebody smell something and one person smells celery and the other guy says it's fenugreek and the third person says it's maple syrup and you're like, well, okay. Yeah.

We can't even agree on what this is, let alone what the number is that's supposed to go with it. So it becomes a more sort of metaphorical qualitative approach, which, you know, isn't to say it's not important or it can't be honed or improved, but it, yeah, you, you get into more hand wavy arguments in the, you know,

We can't even agree on what this is, let alone what the number is that's supposed to go with it. So it becomes a more sort of metaphorical qualitative approach, which, you know, isn't to say it's not important or it can't be honed or improved, but it, yeah, you, you get into more hand wavy arguments in the, you know,

For a physicist that loves numbers, I'm like, man, there's just not a lot of numbers when it comes to scent composition.

For a physicist that loves numbers, I'm like, man, there's just not a lot of numbers when it comes to scent composition.

Absolutely, absolutely. There's a Chinese spirit called Baijiu. that has some molecules that appear both in foot fungus and in Parmesan cheese.

Absolutely, absolutely. There's a Chinese spirit called Baijiu. that has some molecules that appear both in foot fungus and in Parmesan cheese.

You have to be very careful which thing you're going to say it smells like, you know?

You have to be very careful which thing you're going to say it smells like, you know?

Correct, correct. I mean, there are some essential oils or perfume components that are food safe. For the most part, I'm using literal herb spices or things out of a bottle meant to be consumed more directly. Right. But yeah, applying that perfumery mindset to composing the aromatic side of the drink.

Correct, correct. I mean, there are some essential oils or perfume components that are food safe. For the most part, I'm using literal herb spices or things out of a bottle meant to be consumed more directly. Right. But yeah, applying that perfumery mindset to composing the aromatic side of the drink.

Yeah, yeah. Like I said, because there's, I mean, for one, not many numbers, but two, not even many words. You know, when you think about how to describe a smell in a verbal sense, let's say an orange. Could be bright, could be sweet, could be warm. Well, that's a visual reference, that's a taste reference, and that's a temperature reference. None of those are actually smell words.

Yeah, yeah. Like I said, because there's, I mean, for one, not many numbers, but two, not even many words. You know, when you think about how to describe a smell in a verbal sense, let's say an orange. Could be bright, could be sweet, could be warm. Well, that's a visual reference, that's a taste reference, and that's a temperature reference. None of those are actually smell words.

And so, you know, it's like this weird black box that you're like, I can't even put any words, numbers, anything. Like, how do I even think about this? So you get into this realm of metaphor, And some of these metaphors I think are quite intuitive where a lot of people can smell something very light and bright more on the citrusy side and say, okay, I can see how that would be a top note.

And so, you know, it's like this weird black box that you're like, I can't even put any words, numbers, anything. Like, how do I even think about this? So you get into this realm of metaphor, And some of these metaphors I think are quite intuitive where a lot of people can smell something very light and bright more on the citrusy side and say, okay, I can see how that would be a top note.

You smell some deep, dark, heavy, wintry scent, pipe tobacco or bonfire and say, okay, yeah, that's more base note. And maybe it's not language you've used, but I think I've done classes with people and talked to novices and People are like, okay, yeah, you know, within a half hour, I'm kind of like on the same page with what you're saying. It's not, you know, this speaks to me as well.

You smell some deep, dark, heavy, wintry scent, pipe tobacco or bonfire and say, okay, yeah, that's more base note. And maybe it's not language you've used, but I think I've done classes with people and talked to novices and People are like, okay, yeah, you know, within a half hour, I'm kind of like on the same page with what you're saying. It's not, you know, this speaks to me as well.

And then that opens up all of the ideas of how do you create, how do you go from notes to chords? How do you create harmonies? How do you create dissonances? Are you composing a children's song where everything just goes together nicely? Orange and vanilla and all happy scents. Do you put a little bit of a jazz note in there?

And then that opens up all of the ideas of how do you create, how do you go from notes to chords? How do you create harmonies? How do you create dissonances? Are you composing a children's song where everything just goes together nicely? Orange and vanilla and all happy scents. Do you put a little bit of a jazz note in there?