Nosing & Tasting

With a flavour range much wider than red or white wine, Scotch whisky is the world’s most complex spirit. As a drink to be savoured, the aromas are equally as important as the flavours on the palate – which is why master blenders traditionally used ‘nosing’ glasses for their art.

It is important to have the right glass for whisky tasting. Wine, champagne, brandy and beers each have their own identifiable glass, yet whisky can be found served in a whole manner or tumblers and goblets – which can be a bit like pouring vintage champagne into a pint glass!

A whisky tasting glass should be tapered, like a tulip, to funnel the aromas and to provide an ease of drinking. A wide bowl will allow the fullest appreciation of the whisky’s colour, and the size and shape of the base should be comfortable to hold.

Nowadays the official whisky glass, found in every distillery in Scotland and Wales, is the Glencairn glass. Purposely designed to enhance the whisky drinking experience through nosing, the design won the Queens Award for Innovation.

Our steps to whisky tasting suggest using a Glencairn glass to get the fullest experience from your whisky.

1. PREPARE

Pour a measure of one or more whiskies. If you do pour more than one whisky it will help you compare the difference between the whiskies.

Hold it by the stem so as not to warm the glass. Have some un-chilled water to hand - preferably Scottish spring water (or Welsh, if you are tasting Penderyn). Also, have a pen handy to make notes.

2. THE COLOUR

Holding the glass up to the light, note the colour, depth and clarity. Colour doesn't necessarily reveal age; it indicates how the whisky was matured, there are a large range of colour differences between whiskies and these can vary from very pale gold colours in light whiskies matured solely in bourbon casks to a very dark - almost black/red colour of older whiskies (particularly single cask whiskies) which have matured for many years in sherry casks, although the degree of tint will also depend on whether the cask is on it’s first, second or third filling. 

3. THE LEGS

Legs will form on a glass when it is held at an angle and rotated to roll the whisky on the inside walls of the glass. After doing this, hold the glass upright and watch the liquid forming the 'legs' as it runs down the sides of the glass. The slower the legs the more viscous the liquid - and the older it is. By comparing varying ages of whisky you will see the difference.

4. NOSE THE WHISKY

Pass the glass smoothly under your nose, breathing in deeply through the nose as you do. What aromas do you smell?

Always concentrate when you sniff, focusing on the act of smelling could, for example, be the difference between identifying, or missing, the slight hint of aroma in a delicate single malt. You might like to close your eyes to help concentration, now pass the glass back under your nose and repeat the process. 

5. TASTE THE WHISKY

With your tongue in a small spoon shape, sip from the glass, letting the whisky sit on your tongue. Firstly, try and articulate the aromas and flavours you experience - remembering that they're complex and forever changing. Secondly, take note of the ‘mouth-feel’. The mouth-feel refers to both the texture and the intensity of the whisky in the mouth and depending on the whisky, can vary from a very light, dry, fresh sensation, through to creamy and warm to very heavy and rich.

Finally, as you swallow, take note of the ‘finish’ and the ‘after taste’, some lighter whiskies can finish quickly, whilst others seem to linger in your mouth and nostrils, until eventually fading.

6. ADD A LITTLE WATER

Only add a few drops, swirl the glass and you'll find that the mix has mellowed. Take a small mouthful along with some air, and take note of the subtle differences. If tasting a whisky with very high alcohol strength there can be an almost ‘burning’ sensation. It is usual with cask strength whiskies to dilute with up to one-third water.

It is advisable not to add ice during a tasting session as this can ‘dull’ the nose and taste sensation. 

Finally… there are no 'right' or 'wrong' articulations of the aromas and tastes you experience - learn, taste, enjoy!

Sláinte!

Liz Evans