Le Nez is the world's reference in aroma training, created by French expert Jean Lenoir in 1981. Each kit contains vials that isolate a single, precise scent — black cherry, violet, peat, roasted almond, vanilla — so you can smell it, name it and memorise it. Rather than vague impressions, you build an olfactory reference library you carry with you to every glass and every cup.
Every kit is artisanally produced in France and comes with an illustrated guidebook connecting each aroma to its origin. Aromas are guaranteed for five years and can last up to ten when stored away from heat and direct light. Used by sommeliers, WSET students, baristas and Q Graders in over 50 countries.
Le Nez du Vin — wine aroma kits
The original collection, and the reference used by wine educators for over four decades. Seven kits, from a six-aroma introduction to the complete 54-aroma Master Kit.
| Kit |
Aromas |
Best for |
| The Nose Knows |
6 |
First contact with aroma training. A gift for a curious beginner. |
| Red Wines |
12 |
Focused study of the aromas of red wine. |
| White Wines & Champagnes |
12 |
Focused study of whites and sparkling wines. |
| The Oak |
12 |
Understanding what barrel ageing contributes to a wine. |
| The Faults |
12 |
Recognising cork taint, oxidation and reduction. Essential for professionals. |
| Duo Kit |
24 |
The essentials of red and white together. Ideal for WSET Level 2. |
| Master Kit |
54 |
The complete reference. Sommeliers, educators, WSET Level 3 and beyond. |
| The Game |
— |
Two aroma games for wine-loving families. Requires the 54 Master Kit. |
If you are buying a gift and are unsure, the 54-aroma Master Kit is the piece that impresses a serious wine lover, and the Duo Kit of 24 is the most balanced choice for someone still building their vocabulary.
Le Nez du Café — coffee aroma kits
The same method applied to coffee, which is aromatically more complex than wine. A single cup carries hundreds of volatile compounds, and the difference between a washed Ethiopian and a natural Brazilian lives almost entirely in the nose. The reference tool for baristas, roasters and Q Grader candidates.
| Kit |
Aromas |
Best for |
| Temptation |
6 |
An introduction, and an original gift alongside a bag of good coffee. |
| Le Nez du Café 2.0 |
60 |
The most comprehensive coffee aroma kit made. For professionals and Q Grader preparation. |
Le Nez du Whisky & Spirits — spirit aroma kits
Spirits are judged with the nose long before the palate. Peat, iodine, heather, dried fruit, leather, vanilla and smoke, isolated so they can be learned rather than guessed at — across Scotch, American whiskey and the oldest brandy in France.
| Kit |
Aromas |
Best for |
| Bourbon & American Whiskey |
12 |
An olfactory exploration of American whiskeys, bourbon above all. |
| Armagnac |
12 |
France's oldest brandy, with 700 years of tradition behind it. |
| Le Nez du Whisky |
54 |
The complete reference for Scotch and world whiskies. WSET Spirits candidates. |
Frequently asked questions
How do you use an aroma kit?
Open a vial, smell it, and read the corresponding page in the guidebook. Repeat over several sessions rather than all at once — the nose tires quickly. Then look for that aroma in what you drink. Recognition builds through repetition, not through a single sitting.
Do the kits contain wine, coffee or alcohol?
No. The vials hold aromatic essences on a neutral base. Nothing in any kit is drinkable, and no kit contains alcohol.
How long do the aromas last?
Guaranteed for five years, and up to ten if kept away from heat and direct light with the vials properly closed.
Are Le Nez kits useful for WSET students?
Yes. The Duo Kit of 24 covers the aromatic vocabulary expected at Level 2, the 54-aroma Master Kit is the reference for Level 3 and Diploma, and the 54-aroma whisky kit maps to the WSET Spirits syllabus.
Which kit is best for Q Grader preparation?
The 60-aroma Le Nez du Café 2.0. It covers the aromatic and defect families the exam draws on.
Who was Jean Lenoir?
A French expert who created Le Nez du Vin in 1981 after concluding that the hardest part of tasting is not perceiving an aroma but naming it. His method — isolate the scent, learn it, recognise it — has since been extended to coffee, whisky and Armagnac.
