Whiskey Tasting

LET’S BREAK IT DOWN

The Nose

Whisky tasting is done principally with the nose – a far more acute organ than the tongue, although the two interrelate as the sample is swallowed. While there are only four primary tastes, there are 32 primary smells. These are aromatic volatiles, which are detected by a small fleshy bulb called the Olfactory Epithelium, located at the back of our noses and having a direct link to the brain.

The Tongue

As well as registering the primary tastes, the tongue also detects what is termed ‘mouthfeel’ – the viscosity, texture and smoothness of the fluid we are swallowing – and ‘pungency’ (which is essentially an evaluation of pain – from irritation to unbearable – and is also picked up by the nose). In whisky tasting, pungency is particularly apparent in very strong spirit, which may sting your nose and tongue and induce numbness (temporary anaesthesia). So you have to be careful when nosing whisky at full strength – i.e. as it comes from the cask.

Flavour

Flavour is a combination of three factors: smell, taste and feeling.

Our noses detect scents – nuances of flavour from volatile aromatics – and pass this information direct to our brains. Our sense of the smells that surround us are recorded unconsciously, yet smells probably trigger memories more effectively than sounds or sights: they are the most evocative of experiences. With a little practice you can soon learn to break smells down and identify their constituent parts. Putting names to them is more difficult, and will be explored later in this section.

Primary tastes are registered by little sensory receptors on our tongues and palates. These are broadly arranged so that sweet flavours are picked up on the tip of the tongue, sour and salt flavours by the sides and middle and bitter flavours at the back.

The time it takes to stimulate the different areas of the tongue varies, with the bitter receptors taking the longest, so it is important when tasting to hold the liquid in the mouth and to make sure it coats the tongue thoroughly.

Whiskey Tasting Steps

Whiskey tasting is an enjoyable and sensory experience that allows you to appreciate the complexities and flavour of different types of whiskey. Whether you're a seasoned connoisseur or new to whiskey, there are several steps and aspects to consider when tasting whiskey:

1. Choose Your Whiskey: Start by selecting a whiskey you want to taste. Whiskey comes in various types, including Scotch, Irish, Bourbon, Rye, and more. Each type has its unique characteristics.
2. Gather the Right Glassware: A Glencairn glass or a tulip-shaped whiskey glass is ideal for whiskey tasting. These glasses concentrate the aromas and allow you to savour the flavour better.
3. Inspect the Whiskey: Hold the glass up to the light and examine the colour. Whiskey can vary in colour depending on factors like age and cask type. Swirl the whiskey gently in the glass to observe its legs (the streaks that form on the inside of the glass when you swirl). Thicker legs may indicate a higher alcohol content or viscosity.
4. Nose the Whiskey: Bring the glass to your nose and take in the aroma. Swirl the whiskey gently in the glass to release more of its scents. Pay attention to the various aromas, which can include notes of fruit, spice, oak, caramel, and more. The nose is an essential part of the tasting experience.
5. Taste the Whiskey: Take a small sip and let it roll over your tongue. Hold it in your mouth for a few moments and try to identify the different flavour and sensations. Note whether it's sweet, spicy, fruity, smoky, or has other distinctive characteristics.
6. Evaluate the Finish: After swallowing, pay attention to the finish, which is the lingering taste and sensations in your mouth. A long finish can be an indicator of a high-quality whiskey.
7. Add Water (Optional): Some people prefer to add a few drops of water to their whiskey to open up its flavour. Water can help release additional aromas and reduce the alcohol's intensity. Experiment with the amount of water to find your preferred balance.
8. Take Notes: Keep a whiskey journal to record your observations. This can help you remember your preferences and discover new flavour over time.
9. Compare and Contrast: To develop your palate, try tasting different whiskeys side by side. This allows you to compare their flavour, aromas, and overall profiles.
10. Enjoy Responsibly: Whiskey tasting is about savouring the experience, so always drink responsibly and in moderation.

Remember that whiskey tasting is a personal experience, and everyone's palate is different. What you enjoy in a whiskey may differ from someone else's preferences. The key is to explore and appreciate the diverse world of whiskey and discover what suits your taste buds.