Higher Alcohols

Term used to describe alcohols other than ethanol that are present in mead or other fermented beverages. Often present in small amounts, which can be exacerbated by stressed yeast and/or prolonged fermentation. They include amyl alcohol, iso butanol, pentanol, hexanol, octanol, nonanol. Their aromas can be appealing but also can be the source of unpleasant solvent-like and grassy odors. Also called Fusel Alcohols.