The headspace of samples from each brand/year at their unaltered pH were analyzed on an Agilent 7200 GC/QTOF, and compounds were identified using a NIST library search (see Table ). The list of identified compounds compares well with the literature, and with the identification of congeners. These compounds determine in part the odor of the whisky, and therefore validates the hypothesis that a brand can be determined via headspace analysis, as these compounds are all volatile. A robust model for authenticity testing may in future work be developed, working on generating calibration curves for each individual compound.