Whisky tasting

Whisky tasting is the analysis of whisky through visual examination, taste and aroma. Whisky tastings are often conducted in groups of people, either for reference purposes or as a social activity.

Glass selection is important when tasting whisky seriously. The least appropriate is the traditional tumbler due to its large mouth, allowing the dissipation of the fumes and the grip which encourages unwanted warming of the liquid. The generally accepted industry standard for whisky tasting glasses is tulip-shaped with a stem, such as a sherry glass or copita. Another popular glass is the Glencairn whisky glass. Other specifically manufactured tasting glasses include a lid to retain the aromas.

Although there need not be any formal structure to a whisky tasting, more often than not the process will be broken down into the following stages.

Throughout the tasting process notes may be taken for future reference, or for publication. These will often be separated into notes on the nose, palate and finish. Tasting notes might be literal, such as a hint of TCP. They may also be more emotive. For example, someone might suggest that the nose of a whisky reminds them of their grandfather's old study, invoking musty books, leather and possibly tobacco aromas. No two noses are the same, however: one may be more sensitive to a particular aroma than another and sometimes a nose might be unable to detect a certain smell at all. This phenomenon, known as nose-blindness, is why tasting notes are best compiled by a panel of three or more.

The whisky glass is held at a 45 degree angle, often against a white background, to give a clear view through the spirit. The depth of colour is largely determined by the cask the whisky has been conditioned in: Spanish and European oak tends to impart far more colour than American White oak, for example. A light colour might also indicate a cask which has been re-used several times. A golden colour could be the result of an ex-Bourbon cask while a sherry cask will give the whisky a copper colour. But the colour may also give clues as to the age of the whisky, the maturation that the spirit has had and whether or not any artificial colours have been added. In the latter case, however, the aroma of caramel, often used to colour the whisky, is likely to be detectable.

After an initial nosing the whisky is swirled, so that it rises up the edges of the glass, and allowed to settle. The spirit will leave legs on the side of the glass. The thickness of the legs and the length of time they persist will give clues as to the strength and maturity of the spirit. During the repeated process, after water has been added, a hazy appearance will indicate that Chill filtering has not taken place.

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Wikipedia