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Nosing
Identifying the different aromas of a whisky
(its "nose") through smell. Experts, like Aberlour's
chief blender David Boyd, rely on smell far more than taste, though
it takes an experienced "noser" to identify the hundreds
of subtle scents that are released from a malt whisky once water
has been added to it.
The amount of water you add for nosing depends on
the age and strength of the whisky. A tulip-shaped glass, with
a broad base tapering to a narrow neck, should be used rather
than a conventional whisky tumbler. Inhale deeply to draw in the
whisky's characteristics, and let your nose do the rest.
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