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Article analysis:

The article "Truth or Myth: Salty Aromas of Seaside Distilled Scotch" by George F Manska, CR&D Arsilica, Inc. challenges the commonly held belief that scotches aged near the coast have a salty aroma due to the sea air. The author argues that salt has no smell and it is unlikely for salt to get into sealed barrels during the distillation process. The article also questions whether any critic has ever discussed the latent aromas of rotting fish and dead algae in scotch from coastal areas.

While the article provides some interesting insights, it is important to note its potential biases. The author's company sells NEAT glasses, which are designed to enhance the sensory experience of drinking spirits. Therefore, there may be a promotional aspect to this article as it seeks to challenge commonly held beliefs about scotch aromas and promote the use of NEAT glasses.

Additionally, while the article raises valid points about how salt could not get into sealed barrels during distillation, it does not consider other factors that could contribute to a salty aroma in scotch from coastal areas. For example, it is possible that the water used in distillation contains trace amounts of salt or that barrels are washed with saline water before use.

Furthermore, while the author questions whether critics discuss the latent aromas of rotting fish and dead algae in scotch from coastal areas, this seems like a strawman argument as critics are likely referring to a subtle hint of saltiness rather than an overpowering smell of decay.

Overall, while this article provides some interesting insights into the science behind scotch aromas, readers should approach it with caution and consider potential biases and missing points of consideration.