Whisky tasting

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Whisky tasting glass

Whisky tasting^[1] 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.

Tasting glasses

The generally accepted industry standard for whisky tasting glasses is shaped like an elongated sherry glass, with a stubby stem. The most famous of these is the Glencairn whisky glass.

Tasting methodologies

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.

Tasting notes

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.

Visual analysis

The whisky glass is held at a 45 degree angle, often against a white wall or ceiling, to give a clear view through the spirit. The depth of colour may give clues as to the age of the whisky, the maturation that the spirit has had, whether or not it has been chill filtered and whether or not any artificial colours have been added.

Next 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 for will give clues as to the ABV of the spirit.

Nose

The spirit is sniffed so that the aroma (nose) can be examined. Depending on the strength of the spirit being analysed, it is advisable not to put the nose too far into the glass and inhale too deeply at first, in case of burning from the fumes. Once comfortable with the strength of the spirit, it's typical to take deep sniffs of the spirit with the mouth open, which has the effect of opening up the palate and making it easier to detect aromas.

Palate

The whisky is tasted, often a little at first, and then in larger amounts and with the spirit being moved around the tongue.

Finish

The flavour of the whisky will linger on the palate and will change over time as the flavour decays in the mouth.

Water

Optionally, the entire process will be repeated with a small amount of water, which changes the flavour profile of the spirit.

Publishers

There are several publishers of tasting notes, including the following.

Jim, Murray (2013). Jim Murray's Whisky Bible 2013. Dram Good Books Ltd. ISBN 978-0955472978.
Michael, Jackson (2010). Malt Whisky Companion 6th Edition. Dorling Kindersley. ISBN 978-1405319669.
Ian, Buxton (2013). 101 Whiskies to Try Before You Die. Hachette Scotland. ISBN 978-0755360833.

References

↑ "How to taste whisky". Retrieved 2013-05-13.

v t e Product testing

Testing organizations	Standards organization Consumer organization Food safety organization

Methodologies	Conformance testing Chemical test Destructive testing Discrimination testing Physical test Sensory analysis Survey research Usability testing

Product fields	Beer tasting Coffee cupping Crash test Clinical trial Package testing Software testing Whisky tasting Wine tasting

v t e Whisky

Whisky types	Malt whisky Single malt Blended malt Grain whisky Corn Rye Rye malt Wheat

Other designations	Bottled in bond Blended whiskey Single barrel Single pot still Small batch Straight whiskey

Whisky by region	American Bourbon Tennessee Canadian English Finnish German Indian Irish Japanese Scotch Welsh

Whisky production	Cask strength Chill filtering Finishing Independent bottler Lincoln County Process Mash Sour mash Master blender Spirit safe Whiskey thief

Whisky tourism	American Whiskey Trail Kentucky Bourbon Trail Scotch Whisky Heritage Centre Scotland's Malt Whisky Trail

See also	Cranachan Glencairn whisky glass List of whisky brands Moonshine Poitín Skalk Uisce beatha Viscimetry Whisky tasting Whisky with food

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