Nosing and Tasting Whisky
There are many ways of drinking Whisky and no one can tell you which is right or wrong.
Sometimes I drink it neat, sometimes with water and occasionally with ice. It really depends on your own personal preference and how you feel at the time. There can be a lot of snobbery when it comes to drinking Whisky and it is important to do what feels right for you. Don’t let anyone tell you that you are wrong. It’s your drink, drink it your way.
However, if you really want to “taste” a whisky then there are certain guidelines worth following.
I have seen lots of different information from (so called) experts so these are just some suggestions that work for me. If your way is different and you think better, then carry on. This is just a guide to those who may be looking for some user friendly and down to earth advice.
The reason it is called Nosing and Tasting is simple. Most of the flavours you taste are related to smell. The human nose can recognise over 30,000 different smells and can detect aromas when diluted to one part in a million. I am not sure my own sense of smell is that keen but you get the point.
Taste is more straight forward. The sensation of taste can be catagorised into 5 basics tastes. These are sweetness, sourness, saltiness, bitterness, and umami (savoury). Combining smell and taste and it makes a big difference to your overall experience.
Generally it is good practice to not perform a Whisky Tasting in an area with lots of strong smells or immediately after eating strong or spicy foods as this may affect your ability to detect flavours and aromas.
Before you start decide if you are going to take notes. When “tasting” a whisky I generally do take notes. I find writing down helps cement the experience in my memory and helps me identify flavours and also gives me a record to refer to should I wish. If I am just drinking to enjoy it (which is most of the time) I don’t take notes.
Pour your drink in a nosing glass. This can be Glencairn or a stemmed nosing glass. Either works well and if you don’t have either of these to hand then a wine glass. I am aware of a new nosing glass called a NEAT but as yet I haven’t tried one so am unable to comment. The shape you are looking for is a tulip shaped to help concentrate the vapours and at the top of the glass making identifying aromas easier. I prefer a Glencairn.
I usually pour a single shot. To me this is about 1 fluid oz (25 – 30 ml) and judged by eye. I am not that fussy or precise and if I get a bit more then I will just have to manage…somehow.
Hold the glass to the light and take a note of the colour. Swill the liquid up the side of the glass in a circular motion. Don’t spill any! Then look at where the whisky has been. ‘Legs’ – small columns of liquid – will form and run back down the glass. Slow, thick legs indicate an older whisky
Some people like to cover the glass for a minute or so to concentrate the aromas.
Swill the glass and take your first sniff tentatively as it will always be alcohol and no real aromas. Let your nose get used to the alcohol go in for a second gentle smell. Keep your mouth slightly open and you’ll realise you’re actually ‘tasting’ the aromas.
Remember, nosing and tasting is a very personal experience. What you smell in the whisky may not be what others smell. Don’t feel put off if you can’t smell what others can or if you smell something others can’t. Each and every one of us has a unique way of identifying with smells. If the smell reminds you of old books then that’s what you should go with.
Spend as long as you can nosing your Whisky and give yourself some time to enjoy the aroma. You’ll soon realise that as your nose gets used to one aroma profile another opens up. Each time you back to the glass you may find you can smell something new and different. You may smell orange zest in one sniff and chocolate in another. It’s precisely this sense of wonderment that keeps you hooked.
Some people use nosing wheels to help them identify the aromas. This can help you to label what it is you can smell.
Once you’re happy with what you’ve nosed it’s time to take a sip. Take a small sip and let the whisky gently wash over your tongue. Don’t swallow it immediately, instead, ‘chew’ the liquid and let it move around your mouth. This helps in releasing the flavours and makes them more intense. When you are ready, swallow it slowly and breathe in through your mouth.
It does depend on the ABV whether I add water or not but generally for first tasting I do. For strong cask strength bottles I do as I find it helps me separate the alcohol from taste and in almost all cases it opens up more aromas and flavours.
Then take another, larger sip and hold it there before swallowing.
From the taste, you want to try and assess how it feels in the mouth (is it rich and mouth-filling or thinner like wine)? Does it taste nice and what of? Does the taste linger in the mouth when you’ve swallowed it? The first two points constitute the ‘palate’ and the third, the finish.
The more whiskies you try, the more reference points you’ll have and the easier it’ll be to identify these points.
The fun of tasting whisky for me is finding a portfolio of malts that I like and can return to again and again. Simply put, do I like the taste of this whisky, and would I want to drink it again? It is also useful to taste as it can answer the question…do I want to by a bottle of this or not?
If you are tasting in a group it can be useful if others identify flavours and aromas that you found hard to pin point but don’t let yourself be heavily influenced by others. This is a personal experience so all that matters is what you think.
Above all, enjoy yourself. The more you practice, the better you will get. This should be fun and there are no right or wrong answers.
Sometimes I drink it neat, sometimes with water and occasionally with ice. It really depends on your own personal preference and how you feel at the time. There can be a lot of snobbery when it comes to drinking Whisky and it is important to do what feels right for you. Don’t let anyone tell you that you are wrong. It’s your drink, drink it your way.
However, if you really want to “taste” a whisky then there are certain guidelines worth following.
I have seen lots of different information from (so called) experts so these are just some suggestions that work for me. If your way is different and you think better, then carry on. This is just a guide to those who may be looking for some user friendly and down to earth advice.
The reason it is called Nosing and Tasting is simple. Most of the flavours you taste are related to smell. The human nose can recognise over 30,000 different smells and can detect aromas when diluted to one part in a million. I am not sure my own sense of smell is that keen but you get the point.
Taste is more straight forward. The sensation of taste can be catagorised into 5 basics tastes. These are sweetness, sourness, saltiness, bitterness, and umami (savoury). Combining smell and taste and it makes a big difference to your overall experience.
Generally it is good practice to not perform a Whisky Tasting in an area with lots of strong smells or immediately after eating strong or spicy foods as this may affect your ability to detect flavours and aromas.
Before you start decide if you are going to take notes. When “tasting” a whisky I generally do take notes. I find writing down helps cement the experience in my memory and helps me identify flavours and also gives me a record to refer to should I wish. If I am just drinking to enjoy it (which is most of the time) I don’t take notes.
Pour your drink in a nosing glass. This can be Glencairn or a stemmed nosing glass. Either works well and if you don’t have either of these to hand then a wine glass. I am aware of a new nosing glass called a NEAT but as yet I haven’t tried one so am unable to comment. The shape you are looking for is a tulip shaped to help concentrate the vapours and at the top of the glass making identifying aromas easier. I prefer a Glencairn.
I usually pour a single shot. To me this is about 1 fluid oz (25 – 30 ml) and judged by eye. I am not that fussy or precise and if I get a bit more then I will just have to manage…somehow.
Hold the glass to the light and take a note of the colour. Swill the liquid up the side of the glass in a circular motion. Don’t spill any! Then look at where the whisky has been. ‘Legs’ – small columns of liquid – will form and run back down the glass. Slow, thick legs indicate an older whisky
Some people like to cover the glass for a minute or so to concentrate the aromas.
Swill the glass and take your first sniff tentatively as it will always be alcohol and no real aromas. Let your nose get used to the alcohol go in for a second gentle smell. Keep your mouth slightly open and you’ll realise you’re actually ‘tasting’ the aromas.
Remember, nosing and tasting is a very personal experience. What you smell in the whisky may not be what others smell. Don’t feel put off if you can’t smell what others can or if you smell something others can’t. Each and every one of us has a unique way of identifying with smells. If the smell reminds you of old books then that’s what you should go with.
Spend as long as you can nosing your Whisky and give yourself some time to enjoy the aroma. You’ll soon realise that as your nose gets used to one aroma profile another opens up. Each time you back to the glass you may find you can smell something new and different. You may smell orange zest in one sniff and chocolate in another. It’s precisely this sense of wonderment that keeps you hooked.
Some people use nosing wheels to help them identify the aromas. This can help you to label what it is you can smell.
Once you’re happy with what you’ve nosed it’s time to take a sip. Take a small sip and let the whisky gently wash over your tongue. Don’t swallow it immediately, instead, ‘chew’ the liquid and let it move around your mouth. This helps in releasing the flavours and makes them more intense. When you are ready, swallow it slowly and breathe in through your mouth.
It does depend on the ABV whether I add water or not but generally for first tasting I do. For strong cask strength bottles I do as I find it helps me separate the alcohol from taste and in almost all cases it opens up more aromas and flavours.
Then take another, larger sip and hold it there before swallowing.
From the taste, you want to try and assess how it feels in the mouth (is it rich and mouth-filling or thinner like wine)? Does it taste nice and what of? Does the taste linger in the mouth when you’ve swallowed it? The first two points constitute the ‘palate’ and the third, the finish.
The more whiskies you try, the more reference points you’ll have and the easier it’ll be to identify these points.
The fun of tasting whisky for me is finding a portfolio of malts that I like and can return to again and again. Simply put, do I like the taste of this whisky, and would I want to drink it again? It is also useful to taste as it can answer the question…do I want to by a bottle of this or not?
If you are tasting in a group it can be useful if others identify flavours and aromas that you found hard to pin point but don’t let yourself be heavily influenced by others. This is a personal experience so all that matters is what you think.
Above all, enjoy yourself. The more you practice, the better you will get. This should be fun and there are no right or wrong answers.