Wine, mezcal, and rum are among the beverages where certain unconventional aromas and flavors—ranging from earthy and musty to distinctly pungent—play a significant role in defining their character, sometimes straddling the fine line between appealing complexity and off-putting spoilage.

The presence of Brettanomyces, commonly known as “brett,” is an example of this phenomenon in wine. Brett is a type of yeast that can introduce savory, smoky, and even manure-like notes to wine. Originally noted in the context of Burgundy, these aromas are often regarded as both intriguing and challenging to the palate. Jamie Goode, author of *Flawless: Understanding Faults in Wine*, notes that brett is more frequently found in classical wine regions, particularly in red wines from places like the Rhône and parts of Italy. Although modern New World winemakers typically try to control its presence more strictly, some iconic producers such as Lebanon’s Chateau Musar and Château de Beaucastel in the Rhône have incorporated brett elements intentionally to contribute complexity.

Perception plays a major role in how these sensory cues are received, says Harold McGee, author of *Nose Dive: A Field Guide to the World’s Smells*. Certain molecules like indole, which on its own may smell unpleasant—evoking camphor or even decay—can, when balanced with floral notes, create alluring scents found in jasmine. Research from neuroscientists at the University of Oxford supports the idea that a combination of familiar and unexpected aromas can stimulate greater brain activity, suggesting that the appeal of flavors includes an element of curiosity and discovery, beyond simple pleasantness.

This complex interplay of scent and taste extends to spirits such as mezcal and rum, where environmental and cultural factors shape distinct profiles. Jon Darby, founder of the artisan mezcal collective Sin Gusano, highlights the influence of the limestone soils in San Luis Amatlán, Oaxaca, which impart subtle maritime, almost fishy notes to local mezcals. Meanwhile, Jamaican rum is known for embracing “funky” characteristics in its production, where the term “hogo” describes signature notes that range from tropical fruit to more challenging aromas associated with long fermentation processes.

Ian Burrell, a British-Jamaican rum expert, explains that Hampden Estate in Trelawny produces some of the most pungent rums by utilizing extended fermentations in dunder pits—open-air fermenters filled with a mixture of molasses and fruit residue. This process yields complex aromas described as cooked pineapple, rotting pineapple, and even solvent-like qualities that contribute positively to the final flavor in their rums. The estate’s Aged 8 Years expression offers a relatively approachable introduction to this profile, with notes of black banana and caramelized pineapple accompanied by subtle hints akin to hairspray. For more extreme funk, Hampden’s HLCF (“Hampden Light Continental Flavour”) is targeted toward European consumers who favor such pronounced styles.

As these examples illustrate, subtle and not-so-subtle “off” aromas in wine and spirits can move beyond faults to become defining characteristics that appeal to adventurous palates and reflect the intricate relationship between terroir, fermentation, and human sensory perception.