"Spicy" is a lousy descriptor. Cinnamon and cayenne are both spices, but I bet we only consider one of them to be quote-unquote spicy.
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I've never heard that in either world. Which, for beer, my range preference is narrow so I get it but I'm a wino
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The compound in question is 3-Mercapto-3-methylbutan-1-ol. Common in sauvignon blanc.
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Yup. Ammonia.
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"This New Zealand Sauvignon Blanc offers aromas of gooseberry and guava, with soft Windex on the midpalate ..."
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