How To Start Tasting.

When performing a whisky tasting there are a few steps that will yield the best results.  I like to approach a whisky tasing much like a science experiment.  Yes, it might be overkill but I find with this approach I set the right state of mind to be more receptive to the entire experience.  It is best to never perform a tasting on an empty stomach, ideally you should eat at least an hour before tasting.  Always try to avoid smoking, eating salty, sweet, or spicy snacks and drinking coffee before tasting.  Some items will affect your tasting receptors more than others.  It is also not ideal to perform a tasting when you are feeling under the weather as this will also affect your tastebuds.  On a personal note, I once tried to do a whisky tasting before my tongue was fully healed after burning it.  This did not end well.  Have a blank white paper handy to use as a background for viewing the whisky.  Make sure to have a pen and paper handy or a fancy tasting report card like this one:

https://drive.google.com/file/d/1udEusFuHPMqos-dRF4I0BHGtNOkMNj58/view?usp=sharing

While tasting I like to have a glass of still spring or filtered water on hand to help rinse my mouth and cleanse my palate if I am tasting more than one whisky or even between sips of the same whisky as it will help me isolate flavours.  I also keep some room temperature still spring or filtered water on hand to add to the whisky I am sampling.  I keep this separate from the glass of water to sip on so that my mouth does not affect the water.  The glassware I prefer to taste with and drink with are very different.  When enjoying scotch with my cigar or drinking a dram of whisky by the fire or in front of the tv I enjoy using a 12 oz double old fashion or rocks glass the heavier the better.  It must feel right in my hand.  The problem with this glass and tumblers in general while doing tastings is that the opening of the glass is too big and will allow the aromas of the whisky escape the glass too quickly.  When tasting I use a Glencairn glass.  If you do not own one it is a great investment for whisky tastings.  A small wine glass will also work just as well.  Now to the tasting steps:

1.       Look at the Colour:

-          Holding the glass up to the white background using the base of the glass so that your hand is not blocking your view take in the colour of the spirit with your eyes.  Colour can sometimes provide clues about the whisky like its age, what casks it has been aged in.

2.       Swirl the Whisky:

-          Gently swirl the glass to agitate the whisky.  Higher alcohol or cask strength whiskies will have slower running tears down the sides of the glass.  This also helps force the aromas of the whisky to open and raise to the top of the glass. 

3.       Take a Sniff:

-          Bringing the glass to your nose and sniff gently.  Remember that whisky is higher in alcohol and your nasal membranes will be absorbed.  Once your olfactory organs are comfortable with the alcohol breathe more deeply, taking note of any specific aromas you detect.

4.       Take a Sip:

-          Sipping enough whisky into your mouth to cover your tongue.  Roll it around in your mouth, coating as many sensory areas as possible.  Now you can see and compare if it tastes the same as it smelled.  What additional flavours have you found?  Are there flavours that you smelled and are they weaker or stronger now that you have tasted it?

5.       Add a bit of Water:

-          Add a touch of spring or filtered water.  Slowly and not too much at a time.  By adding some water to your whisky and letting it dilute the whisky a little so that the water will release aromas and flavors otherwise locked in by the alcohol. 

6.       Repeat:

-          At this point repeat steps 2-5 and see how the whisky has changed. 

7.       Finishing Up:

-          When you swallow the whisky, with and without water, take note of the flavour and texture in your mouth and on your tongue.  Think of how the whisky feels is it oily, velvety, or waxy?  Take note of how long the flavours linger on your taste buds, all of them? One or two?

Make sure you enjoy yourself!!!

*Special Note*

I learnt this little trick while attending a rum tasting and found that it works well with any spirit or wine that has spent time in wooden casks.  After priming your taste buds with your first sip or two, take your tongue and squeeze it and suck on it to remove all the moisture from your tongue.  As you do this your tastebuds will have a bit of a woody, acidic flavour on them.  Now take another sip of the whisky and roll it around on your tongue and mouth.  You will taste other flavours that were not initially there.  This practice of ringing out your tongue helps your tastebuds learn the flavours of the barrel and this should neutralize the barrel flavours so that you can taste flavours deeper in the spirit.