Tasting whiskey, as opposed to simply drinking it, enhances your enjoyment of the spirit. It allows you to fully engage your senses: hearing the whiskey being poured into the glass, seeing the intense colors, smelling the rich aromas, feeling the mouth-coating texture, and tasting the exhilarating flavors. At its best, tasting whiskey results in a more satisfying and pleasurable drinking experience.
Here's How:
- Tasting Environment
The ideal tasting environment is one that is odor-free, with good natural light and white or neutral surfaces that won’t distort the color of the whiskey. Your palate should be clean, and you don’t want to be suffering from any allergy or sinus problems, as it will greatly (and negatively) affect your senses of taste and smell.
- Appropriate Glassware
The proper tasting glass will bring the spirit’s aromas and color to the forefront. A simple, unadorned, tulip-shaped glass (like a small wine or cordial glass) helps to funnel aromas to your nose without distorting the color of the spirit. Riedel makes some of the best whiskey glasses, with three elegant offerings to fit any budget: Their functional Ouverture series runs less than $10 a glass; the mid-range Vinum line is $15-20 per glass, and the handmade Sommeliers series will run you around $50 each.
- Appearance
Hold the glass against a white or neutral background. This allows you to examine the color of the whisky. A paler color suggests that the whiskey was matured in old bourbon barrels, whereas darker colors indicate maturation in sherry casks. Next, gently swirl the glass, allowing the whisky to coat the sides. Pay attention as the whisky streams back into the bowl. These streams, or “legs,” can indicate the age and body of the whisky. Thin legs that run quickly into the bowl may indicate a younger, lighter-bodied spirit. Slow, thick legs can be an indication of a mature, full-bodied whisky.
- Nose
Now it’s time to smell the whiskey. It can be helpful to gently swirl the glass to help release the aromas. Also, adding a few drops of still water to the whiskey can help agitate its molecular composition and bring out more pronounced aromas. Try to identify the aromas. Whiskey derives its aromas not only from the production process, but also from the raw materials that make up the spirit and the micro-environment of the distillery. Perhaps you might smell the grassiness of the grain, the smokiness of the peat, the floral character of the Scottish heather, or even the saltiness of the sea air.
- Palate
Sip the whiskey. Swirl it around your mouth so that every part is exposed to it. This is important as different parts of your mouth have different sensitivities to sweetness, sourness, saltiness, and bitterness. Enjoy the flavors and sensations that develop. Flavors are derived from the same components that give whiskey such a complexity of aromas. You may taste the nuttiness of barley, the honey of the Scottish hillsides, or even the vanilla and coconut flavors imparted from aging in American oak barrels.
- Finish
Consider the finish. Is there a lingering aftertaste? If so, are the flavors pleasant? In better quality whiskeys, rich and complex flavors will linger for seconds (and even minutes) after the whiskey has been swallowed.
- Assessment
What aromas did you smell? What flavors did you taste? Overall, did you like the whiskey? Remember, there is no right or wrong answer. That’s what makes tasting whisky such a rewarding and personal experience.
