How to Get the Most Out of Your Whisky Tasting
There is no wrong way to drink or taste whisky. As long as you enjoy it, that’s all that matters.
However, there are many different variables that influence the taste of whisky and if you want to get the most out of your whisky, learning how each variable affects the flavour is paramount. Each variable draws out a different element of flavour, and it is important to know the variables so they can be controlled, giving you the best possible tasting whisky to your preference.
Glass Shape
Surprisingly, the glass shape can significantly affect the taste of whisky. The basic sensation of flavour arises from a mix of taste and smell. Smell becomes even more important when tasting a beverage such as whisky because it imparts such a depth of complex flavours.
In a rocks glass (whisky tumbler) or cocktail glass, the flavours can often become muted in comparison to a whisky glass. This means these glasses are not ideal for nosing, but they don’t have to be. These glasses are perfect for you if you enjoy whisky in a cocktail.
The Glencairn whisky glass is a popular choice, with a ‘tulip-shaped wide base and slightly narrower top. Our personal favourite is the Denver & Liely, which optimises the base to body ratio. The wide base of these whisky glasses funnels the fumes of the whisky through the tapered opening, allowing for the full character of the whisky on the nose.
Tasting
Approximately 80% of human taste comes from smell, therefore nosing the whisky is arguably the most important part. Whisky has a high ABV so it is important to smell it gently so your senses are not completely overwhelmed and the alcohol overruns the notes of the whisky. Tasters typically swirl the spirit in the glass, allowing for the aroma to diffuse through the air, increasing the intensity of flavour.
Drinking whisky is very different from wine or beer. You want to sip a very small volume of whisky, and let the flavours sit on the tongue. To experience the flavours in full, you want to give your palate a chance to adjust to the alcohol level, and experience the flavours from the finish it leaves in your mouth after swallowing.
Adding Water
If you have been to whisky tastings before, you may be familiar with the process of adding water to your whisky. It is disputed among the whisky community on whether you should add a few drops of water to your whisky or not. There is actually a scientific explanation for why adding water can be beneficial to the tasting process.
We are only capable of detecting sweet, sour, salty, bitter, and savoury tastes on the tongue. This means that a lot of whisky’s flavour compounds arise from the aroma, as the notes can be complex. Adding a few drops of water carries the whisky on the nose more, bringing the depth of flavour that some whisky connoisseurs desire.
Whisky contains something called guaiacol, which is an aromatic oil that is a byproduct of the charred wooden barrels whisky is typically matured in. Guaiacol usually sits at the bottom of the glass so it needs something to open the flavours and bring it back up to the top of the glass. Because water and alcohol don’t mix, adding a few drops of water disrupts the guaiacol reserves at the bottom of the glass and brings them to the top.
Despite the further expansion of the flavour profile, adding water to your whisky does not suit everyone’s tastes. Adding water to the glass dilutes the alcohol content (ABV) of the whisky. Therefore, the amount of water you would want to add, if any, depends on your preferred alcohol concentration.
It is important to drink whisky to your preference, and your preference can be achieved any way you want it to. To taste our latest collection of single malt whisky, click here.
