The art of tasting whisky is much simpler than you think. There are many reviews and official tasting notes that refer to a whisky as having flavours such as ‘lemon sherbet, dark chocolate or bonfire smoke’. These can leave you wondering if you are sampling the same whisky. But how do you learn to pick up such different characteristics and express what you are experiencing? There are a few simple tips to follow that will help you.
A great start is to build up experiences of tasting different whiskies and taking a ‘taste snapshot’ of the favour. Each whisky is different and the more you do this, the better and more precise your whisky tasting skills will become. Unlike most spirits, whisky reveals its true characteristics after some time. Therefore, it is important to sip and savour, and not drink it too quickly. Remember – taste is a personal thing and there are no right or wrong answers./sep
The glass
The shape and size of the glass that you choose can have a profound effect on the whisky that you are drinking from it. This may not be something that you have particularly paid much attention too, but your choice can greatly alter what you get from a whisky.
The best option is also dependent on what you are looking for from the whisky – are you analysing it at a tutored whisky tasting or event, or simply sitting and relaxing with a nice dram at the end of a working day?
For many in the whisky industry and beyond the go-to whisky glass is the Glencairn. The narrow, tapered opening and wider base give the perfect basis to assess and analyse the whisky within, as the aromas are channelled directly to the nostrils. This makes it perfect for all scenarios, but especially whisky tastings. The inspiration for the Glencairn design came from the style of glass used by the Scotch whisky blenders – this also has a glass lid, which capture the aromas perfectly.
Several other glassware styles are associated with a dram of whisky. The tumbler is a popular choice, especially for relaxing and sipping or making cocktails. The tulip-shaped copita has a narrow opening and wider base, like the Glencairn. The main body of the glass sits on a thin stem that allows you to hold it without warming the spirit.
The nose
This is the sensation and aroma that you pick up from the whisky before tasting it. Important characteristics can be found and will give an indication as to what the whisky will taste like. Pour whisky into the glass and take note of the colour – this can give you clues as to the cask maturation the whisky has undergone. Holding against a white background is a good tip.
Put your nose to the glass and breathe in with your mouth slightly open and let the aromas circulate your nostrils. Repeat three or four times – you should pick up more each time as your first sniff will be full of alcohol and you may not pick up much. This is especially important if you are new to neat spirits. Consider what the aromas remind you of – are they light, fresh, heavy, rich, fruity, floral, spicy, smoky? From this, try to predict what the whisky will taste like.
The palate
The flavour of the whisky on your palate is the most rewarding and enjoyable part of the tasting process. Do not drink the whisky too fast (like a shot of cheap Tequila), rather sip and savour it in your mouth to get the maximum flavour and benefit. Roll a small amount of whisky around for maximum effect – different parts of your tongue and mouth respond to different flavours and stimuli
When swallowing, there will be an alcoholic burn – this is one of the main obstacles that put people off drinking whisky. It is important to let this pass and work through it and you will see the rewards. Now the whisky will reveal its true characteristics. Try to identify obvious flavours that are present and repeat with another sip, trying to identify something new each time. Remember, there are no right, or wrong answers and all our taste buds are different. Do not worry if you get a flavour that someone else does not, or vice versa.
The finish
This is the after taste that comes once you have swallowed the whisky. The complexity of the finish in whisky is what differentiates it from many other spirits. Numerous flavours can reveal themselves, especially more that are extremely subtle. The list can be extensive but try to relate the flavours and sensations to things that you have tasted before. Also, ask yourself whether the flavours remain for a short, medium or long time. This is called the length of finish.
Should I add water or ice?
A common question and one that only you can answer. There is no right or wrong answer, despite what you may read or watch. The choice is all down to personal taste. We say to always try whisky in its natural state first. If it tastes a little hot and spicy, then add water – this can release further flavours and complexity especially in higher alcohol level or cask strength whiskies. How much water you add is up to you and dependent on your taste – some will add a little water, some none, others a lot.
Adding ice is different. This can make a whisky refreshing and enjoyable to drink but can also create issues, especially when analysing whisky or in a tutored tasting. Ice drops the temperature of the whisky rapidly and inhibits many of the characteristics. This locks flavour in, like having a white wine that is too chilled – it only begins to reveal itself fully when it warms to a certain temperature. Of course, it also slowly dilutes the whisky.
For more information on this, please visit our page on Adding water or ice.
Did You Know?
Every part of your mouth registers a different unique taste sensation. It is therefore important to coat the inside of your mouth with whisky for the maximum taste experience.
