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Appreciating whisky is as much an art as science. There are numerous brands and flavors available, inviting you to expand your taste palette. But tasting and enjoying this is a daunting task. As people say, ‘Wine is easy, whiskey is hard.’ Nevertheless, we simplify the road by sharing a straightforward guide on the right way of tasting whisky and appreciating it in the true sense. Stay touted.

1. Begin with the proper glassware 

 

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Not many realize that glassware plays a significant role in how the whisky will manifest itself on your taste buds. It is the glassware that sets the tone of whisky tasting and improves the tasting experience.  

 

The perfect glassware allowing you to know your whisky well is the Snifter glass or the Glencairn. Resembling the stubby wine glasses, they are bulbous at the bottom and taper inwards towards the top. The broad base allows proper swirling of the whisky to release the aroma better, while the narrow neck helps concentrate and channel the aroma towards the nose.  

 

Even if you choose another glass of a similar shape, always take a stemmed glass. It prevents the whisky from heating from your hand’s latent heat and its aroma getting mingled with your body odor. If you are tasting two or three types of whisky, you must always use the same type of glassware for a clear comparison.  

2. Appearance 

 

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Now you need to pour whisky and observe it visually on several critical parameters. 

• Whisky 

 

Ideally, the whisky you are serving should be at room temperature, between 18 and 22 degrees. While tasting whisky, quality and not quantity is paramount. Hence you can pour about 2 to 4 centiliters of whisky into the glass from just under its widest part. It offers several benefits like avoiding splashing, helping in swirling to release aromas, and better observing its physical features.  

• Color 

 

Once you have poured the whisky, observe its color and make it relatable. Each whisky has a slightly different color that tells you about its age and the type of cask used. The color is often described as light gold, deep amber, ripe peach, etc. Generally, dark color indicates a more aged whisky and is likely to give you a more intense flavor.  

 

A classic example of it is the Black Velvet Whisky that is available in four varieties. Each has a different age and thus differs in its aromas, color, and taste. 

• Clarity  

 

Next, observe how clear the whisky is. The clarity indicates if the whisky has undergone the chill-filtration process or not. It is crucial as the chill-filtration process impacts the aromatic profile by losing a few fatty acids, proteins, and esters. Consequently, the whisky loses some of its richness and complexity. The process is often used to reduce the quality of an exceptional whisky and eliminate slight defects and disbalance in any whisky.  

• Viscosity

 

For it, swirl the glass and then observe the streaks of liquid running down the inside of the glass. Called ‘legs’ or ‘tears,’ they state the whiskey’s viscosity or ‘mouthfeel.’ If more legs are formed and fall very slowly, it implies higher alcohol content. Thicker legs mean a more voluptuous mouthfeel. Furthermore, observe if the legs separate or cling together. The presence of space between legs indicates that the whiskey has been aged for a longer duration in their barrel.  

3. Nosing 

 

It is perhaps the most crucial step of whiskey tasting and needs plenty of practice for perfection. The aroma of the whisky arises due to its volatile compounds and reveals more to you than its palette.  

 

To the nose, gently swirl the whisky in the snifter glass to help release the aromas. Now, gently bring the glass near your nose and take a waft of the smell at the top of the glass. Unlike wine, whisky is intense due to its higher alcohol content. Thus, don’t stuff your nose completely into the whisky but take short sniffs. Take as many snuffs as you like to help you understand the aromas.  

 

The aromas would gently come to you. There would be no single aroma but a mix of them. Take your time with the process and concentrate with your eyes closed for better analysis. The aromas would prompt wildly different associations like the oaky smell, fruity smell, etc. The environment and natural odors might cloud the original olfactory sensations. 

4. Tasting  

 

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Now, it’s time to taste the whisky. For it, take a small sip and roll it around your mouth a little. Washing your mouth with alcohol prepares your taste buds for subsequent sips. Now, pucker your mouth into an ‘O’ shape, and moving your tongue to your lips, suck in air. It is like gargling whiskey. Initially, you might gag. Alternately, roll and gargle the whisky. Once you have a good taste of it, swallow it. It’s called the finish. Enjoy the different flavors, feel and ‘burn.’ Repeat for better understanding.  

5. The water phenomenon 

 

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Once the cycle is finished, repeat the whole process by adding a drop of soft, still water to the whisky using a pipette. Adding water causes the recombination of fatty acids and aromas to transform the experience. The step opens up the whisky.  

Wrapping up  

 

We hope you enjoyed the basics of whisky tasting. An important thing to remember is that there is no right and wrong to it as all have a different palette. Whisky tasting is a treat, not a chore, and is meant to be enjoyable.  

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