Seeing Flavour

Imagine standing in the chip aisle: no names, no ingredients, just coloured bags. You'd still probably know which one is cheddar, which is jalapeño, and which is salt & vinegar. Why? Because over time, colours have become flavour cues. Now picture yourself in the whisky aisle. Could those label colours be telling your taste buds what to expect too? Turns out, they might be.