With your permission, I will start a little from afar, but I will try not to abuse your attention. The mechanism by which humans identify smells is essentially a classic pattern recognition scheme. Throughout our life, the smells that we have caught are recorded in a kind of filing cabinet and, most importantly, each sample of the smell is inextricably linked with a real physical object that is the source of this smell. When we smell an object, volatile molecules of a fragrance enter our olfactory epithelium, interact with a number of receptors, this in turn triggers electrical impulses that our brain must interpret: the smell is compared with samples from the "card index", there is the most similar variant. That is why even if you have never met, say, the substance phenoxanol (synthetic and not found in nature) before, you will definitely define its smell as the smell of a rose, because the olfactory profile of phenoxanol is very close to citronellol - a substance that largely determines the smell of blooming roses ...
An interesting thing happens when the brain is not able to reliably match the smell with those that it already knows. Usually such a “new” smell is perceived as “strange”, “chemical” - since a substance emitting an incomprehensible smell can be potentially dangerous, the brain gives us a signal to be on the alert. Sometimes such unusual smells can be perceived by us as "pharmacy" or "hospital" - often it is the pharmacy and medical institutions that are the place where we encounter unusual smells. Some smells are firmly associated with us with a first-aid kit simply because we practically never come across them in everyday life: the smell of camphor, diethyl ether, valerian tincture or Vishnevsky ointment, a furious combination of very intense and specific smelling substances (sugary xeroform and hot smoked tar ).
The whiskey drink has a rather complex aroma, the main components that form the smell of whiskey are higher alcohols , various aldehydes (including vanillin, lilac aldehyde with its characteristic "plastic" aroma, furfural, which gives a caramel-almond hue), esters (primarily pineapple-apple-banana ethylhexanoate - it alone may well create a sensation of whiskey aroma in a perfume composition), phenols (eugenol, guaiacol, cresols) whiskey-specific lactones methyloctanolides that impart coconut nuance and even substances with a fruity-floral scent such as phenyle thyl alcohol and beta-damascenone, which are well known to chemists and perfumers as substances contained in the rose. Phenols, especially cresols with a complex leather-animalistic “medicinal” scent, can cause a “medicinal” sensation in some whiskeys - they are formed when the malt is dried using burning peat. Similar substances, for example, are contained in tar and the above-mentioned Vishnevsky ointment.
I would not say that whiskey smells like a pharmacy. Because the pharmacy smells of medicinal substances, the dust of which flies in the air. This is a very peculiar smell from a mixture of iodoform, salicylates, tar and a lot of everything else.
Whiskey smells like alcohol and fusel oils with a slight shade of a wooden barrel
Does this change with age? Guys, I ask you without banal vulgarities, you know what about.