Whisky can be enjoyed in many ways, whether it be on the rocks, with a splash of water, soda water, a mixer or in a cocktail. However, there are those of us who, on occasion, feel it’s important to appreciate the spirit in its simplest state. This is particularly true when trying a whisky you have not had before. Here is a simple guide for conducting a whisky tasting.

The process is very similar to the way a wine tasting is conducted.  After all, they are both a savoured, complex drink.  As with a wine tasting, it is fun and beneficial to do this with company.  It is both entertaining and educational to see how your interpretations compare to those of your friends.  The beauty lies in the senses of the beholder and there are no right or wrong interpretations.

There is a set of simple steps to follow that will help ensure you have the best possible whisky tasting experience.  It is recommended to use tasting glassware such as tulip-shaped International Standards Organization (ISO) vessels or Glencairn footed glasses.  Pour half an ounce or less into each glass, just enough for a few sips.

The first step is to examine the whisky in your glass. The colour can indicate what kind of cask the whisky was matured in and how long it aged. The older the whisky, the darker the colour. Also, the newer the cask, the darker the colour.  The more a cask has been used, the lighter the colour of the whisky. However, in many places including Canada and Scotland, it’s legal and common to add artificial colouring. Most whiskies are in a range of gold to amber.

Avoid swirling whisky as you might wine; the higher alcohol content in spirits can prickle your senses, burning your nose and palate.  Bring your nose to the glass slowly.  Many whiskies can be over 50% alcohol by volume (ABV) and thus too intense if your nose isn’t accustomed. Get in close to the glass, take your time, and start sniffing. Some experts recommend frequent, small sniffs, while others say long, soft sniffs are better. People often recognize one or more of floral, fruity, spicy, toasty, nutty, caramel, toffee, butterscotch or vanilla aromas.

Take a small sip and then another. As with the aromas, focus on flavours that immediately pop into your head. Spend a few minutes sipping slowly, moving the whisky around your mouth and identifying the flavours.  Then add a few drops of water to the whisky; this will lower the alcohol percentage, allowing more aromas and flavours to be identified.   Consider how long they linger on the finish.

Also consider the whisky’s texture; whether it is rough and hot, oily and silky or intense and sharp. Note the flavours you taste, and how long they linger on the finish.

All that is left now is to gather a couple of fellow whisky enthusiasts together, along with a favourite bottle, and let the exploration begin.

Sláinte mhaith