How to Start Tasting - Smell

As written in the first article on how to start tasting whisky the third step is when we engage our nose to evaluate the spirit in the glass that we have. 

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.

I tend to rest the lip of the Glencairn glass on my moustache and angle it in roughly a 65 degree angle.  With my nose in the narrow opening of the glass I let it become accustomed to the alcohol content so that I can then find those hidden notes that I am exploring for.  The burst of alcohol can be overwhelming at first, so I recommend moving the glass away and bringing it back.  You can even allow your whisky to sit a little longer to have some of the alcohol start to dissipate into the air.  Some people will gently blow on the top of their glass to push the alcohol fumes off the spirit. 

When it comes to nosing whisky, this is where the Glencairn glass shines.  The tulip shape helps bring the aromas up to the top of the glass in a concentrated manor.  As we indulge in the aroma of the whisky looking for scents of the malts, grains and barrel that was used to create the whisky it is also important to add a few drops of water.  After adding the water swirl the whisky and watch as the oily chains of aroma in the whisky mix with the water and open up.  I recommend adding a drop or two of water after taking a small sip then return to nosing the glass take another sip and add a bit more water.  Often steps 3 to 5 will be repeated several times while tasting.  Some whiskies more than others depending on how you feel you have explored the glass.  When adding water avoid drowning your whisky with too much.  Make sure you add it slowly as you can add water, but you can not take it out.  Optimally you should be using water that is from the same source as the water used to make the whisky but that can not always happen.  I recommend using room temperature distilled water so that the water does not affect the taste or smell of the whisky.  While nosing the glass remember that we are looking for notes of smoke, fruit, peat, wood, and malt.  The main challenge when nosing whisky and basically smelling anything is that some people suffer from odour blindness.  This occurs when people can not smell certain scents.  And on the opposite side some individuals suffer from acute sensitivity to certain scents.  It is interesting to remember there are only 3 primary colours (yellow, blue and red.) Four primary tastes (sweet, sour, salty and bitter.) and the human nose has roughly 400 scent receptors that can distinguish at least a trillion different odours.  This is why food tastes different when you are sick.  Try eating or drinking anything while plugging your nose and then again without your nose plugged to see the difference. 

Sources:

Ludlow. E, Whisky A Tasting Course.  Penguin Random House. 

https://whiskymag.com/story/sensory-evaluation

https://www.nature.com/news/human-nose-can-detect-1-trillion-odours-1.14904#:~:text=The%20human%20nose%20has%20roughly,report%20today%20in%20Science1.