Whiskey Tasting

Stage 1

Most professional tasters nose the whisky 'straight' for what they call the 'nose feel' effect. It is recommended to add about half as much pure water at room temperature. This opens up the whiskey. 

It is worth nothing the colour and brightness of the Whiskey

Stage 2

The nose: it is always difficult to put words on aromas. Firstly, what is the effect on your nose'; is the smell pungent, warming, drying'. Secondly, how forward is it', don’t inhale too deeply, as the strength of the alcohol vapours may dull your senses casing your palate to  fade. Thirdly, work through the checklist of aroma groups:

• Cereal notes: malt, toast, vegetable
• Ester notes: fragrant, fruity, flowery
• Aldehyde notes: hay, leaves, flowers
• Sweet notes: honey, vanilla
• Wood Notes: new wood, resin, old wood
• Oily Notes: nutty, buttery, fatty.