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Whisky tasting follows a traditional sequence
- colour, nose, body, taste and finish - each stage revealing
more about the whisky being assessed. There are two essentials,
aside from the whisky itself.
First, you need the right kind of glass - tulip-shaped,
with a broad base tapering to a narrow neck. This will concentrate
and retain the aromas, and enable you to circulate the whisky
in the glass. A
sherry copita, small brandy balloon or wine glass will work
better than the conventional whisky tumbler.
Second, some water (preferably spring) which when
added to the whisky will open up the spirit and release the flavours
and aromas. For whiskies that are 40-43% volume, add about one
third water. Stronger whiskies can be mixed with up to twice their
amount of water.
Colour
Hold your glass up to the light or against a white background
and study the whisky's colour. Deeper hues of amber generally
indicate longer ageing or the use of selected sherry wood in maturation.
Colour is not always a reliable guide to character. A pale whisky
can be robust and powerful just as a dark one can be light and
delicate.
Nose
Experts 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 once water has been added. Swirl
the contents, then place your nose firmly in the glass and inhale
deeply to draw in the whisky's characteristics. Nose it first
without water, then with. You'll spot the difference.
Body
The body of the whisky is largely determined by the way it 'feels'
in the mouth, though its appearance can be another indicator.
Textures can vary tremendously depending on the personality of
the malt.
Taste
To discover the whisky's 'palate', roll it around on your tongue
and allow it to evaporate in the mouth. Warming the glass in your
hand assists the process by releasing flavours. The different
taste characteristics will quickly become apparent.
Finish
This represents the length of time the flavour lingers after swallowing,
how pleasant the flavour is and the aftertaste. A medium to long
finish is usually desirable, though a short finish can add crispness
to certain malts.
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