As the journey of tasting whisky starts by learning the basic things regarding whisky, starting from studying the label of bottle. This explains what to expect from whisky and what type of glass should be selected.
The most suitable glass for showcasing whisky and permit to enjoy the unique experience is the tulip-shaped glass. However, with narrower rim and wide bottom, glass is focusing on the aromas at rim, pleasingly entering the nose as bouquet. The glass should be one-third filled, allowing the breathing of drink in wide part of glass and existence of bouquet of fragrances at the glass or rim.
While swirling the whisky around glass, coating the sides are creating the movement known as legs as spirit are running to bottom. On slowing the movement, old whisky is measured as good indicator of deliciousness.
In conclusion, spirit strength of whisky can be observed from line on glass. If line of wetting on glass walls is smooth and even, the whisky is containing less content of alcohol.
After pouring the glass of whisky, it should not be consumed immediately.
Primarily, notice the color and range of whisky color begins from colorless “Gin Crystal clear” to “Black Coffee”. For better observation of color, place the glass on white surface. Whiskies are light in color incline to age the bourbon barrels, whereas whiskies darker in color incline to age in sherry casks.
Various distilleries are adding caramel color in small quantities to accomplish the consistent color in specific lot. However, whisky may be aging in bourbon barrels and later in sherry casks or the opposite and various types of casks are utilized. Usually, on the basis of type people are able to learn which barrel/ cask are altering the whisky color present in glass.
The taste evaluates the traits and quality of whisky. Not like the nose, recognizing almost 32,000 flavors, having basic tastes in the specific region of tongue as follows:
Salty: It can be felt to the side of tongue
Sweet: Can be felt in front part of tongue
Bitter-dry: Felt at the back of tongue
Sour-astringent: Felt at the middle and side of tongue
Scent is assessing the flavors of whisky. Experts are creating the guideline representing the basic smell of whisky and the subgroups.
Grain scent (Cereal): Beer, yeast and barley
Wine scent (Winey): Sherry, walnuts and chocolate
Floral scent: Green leaf, heather and carnations
Fruity scent: Dried fruit, cooked fruit and fresh fruit
Wood scent (Woody): Burnt toast, vanilla, old wood and fresh wood
Sulfur scent (Sulfury): Warm sand, rubber and old matchstick
Tail scent (Feinty): Leather, tobacco, cheese and plastic
Peat scent (Peaty): Salted fish, smoked and iodine
It is not expected to differentiate all the scents with first quick taste. The aromas of whisky are half the enjoyment and influence for what will be followed. However, in several cases, whiskies with the wonderful aromas are accompanying the great taste.
However, by adding few drops of bottled water are revealing new flavor and few whiskies with the ‘closed flavors’ are specifically supported by this technique, making it more pleasant and electrifying for tasting whisky.