Whisky tasting [1] is the analysis of whisky through visual examination, taste and aroma. Whisky tastings are often conducted in groups of people, either for reference purposes or as a social activity. More recently, whisky tastings have become a virtual event. [2]
Glass selection is important when tasting whisky seriously. The least appropriate is the traditional tumbler due to its large mouth, allowing the dissipation of the fumes and the grip which encourages unwanted warming of the liquid. The generally accepted industry standard for whisky tasting glasses is tulip-shaped with a stem, such as a sherry glass or copita. [3] Another popular glass is the Glencairn whisky glass. Other specifically manufactured tasting glasses include a lid to retain the aromas. [3]
In 2015, the Norlan Whisky Glass was developed for tasting purposes in collaboration with master distiller Jim McEwan, marrying modern exterior design with an interior that's specifically engineered to aerate the whisky, and focus the aroma while diffusing the ethanol. It has since received a number of design awards, including 2020 German Design, [4] 2019 A'Design, [5] 2019 European Product Design, [6] IDA Design 2018 [7] Awards.
In 2020, Lucaris Crystal, in collaboration with Matthew Fergusson-Stewart, [8] [9] launched The Gràn Collection - the world's first specialised crystal glassware for whiskies designed to pick up different characteristics of whiskies and enhance the appreciation of the spirit. [10] [11] [12] [13] The glassware that comes in a set of four [14] [15] is the winner of iF Design Award 2021 [16] and Tableware Awards of Excellence 2022. [17]
Although there need not be any formal structure to a whisky tasting, more often than not the process will be broken down into the following stages.
Throughout the tasting process notes may be taken for future reference, or for publication. These will often be separated into notes on the nose, palate and finish. Tasting notes might be literal, such as "a hint of TCP". They may also be more emotive. For example, someone might suggest that the nose of a whisky reminds them of their grandfather's old study, invoking musty books, leather and possibly tobacco aromas. No two noses are the same, however: one may be more sensitive to a particular aroma than another and sometimes a nose might be unable to detect a certain smell at all. This phenomenon, known as nose-blindness, is why tasting notes are best compiled by a panel of three or more. [18]
The whisky glass is held at a 45-degree angle, often against a white background, to give a clear view through the spirit. The depth of colour is largely determined by the cask the whisky has been conditioned in: Spanish and European oak tends to impart far more colour than American White oak, for example. [19] A light colour might also indicate a cask which has been re-used several times. A golden colour could be the result of an ex-Bourbon cask while a sherry cask will give the whisky a copper colour. But the colour may also give clues as to the age of the whisky, the maturation that the spirit has had and whether or not any artificial colours have been added. In the latter case, however, the aroma of caramel, often used to colour the whisky, is likely to be detectable. [19]
After an initial nosing the whisky is swirled, so that it rises up the edges of the glass, and allowed to settle. The spirit will leave legs on the side of the glass. The thickness of the legs and the length of time they persist will give clues as to the strength of the spirit and the level of cask interaction. Note how cask interaction is of importance as opposed to maturity as the legs will be influenced by how active the cask is. [20] During the repeated process, after water has been added, a hazy appearance will indicate that Chill filtering has not taken place. [19]
The spirit is sniffed so that the aroma (nose) can be examined. The nose should be above the rim to start then gradually deeper into the glass to catch the full aroma. Depending on the strength of the spirit being analysed, it is advisable not to put the nose too far into the glass and inhale too deeply at first, in case of burning from the fumes. This is particularly true of cask strength spirits, 60% ABV. Standard strength, 40% ABV, are unlikely to affect the nose in this way. [19] Once comfortable with the strength of the spirit, it's typical to take deep sniffs of the spirit with the mouth open, which has the effect of opening up the palate and making it easier to detect aromas. The glass is then swirled whilst warming the whisky with the hand and the nosing process repeated. [19]
The whisky is tasted, often a little at first, and then in larger amounts and with the spirit being moved around the tongue and swallowed slowly. The purpose of the first tasting is to appraise the texture while subsequent tastings are to analyse flavours and scents. [19] In the second tasting the primary flavours are determined. There are only five of these, detected by the tongue: salt, sweet, sour, bitter and umami (savoury); the other 'flavours' are aromas and are picked up at the back of the nasal passage. [19]
The flavour of the whisky will linger on the palate and will change over time as the flavour decays in the mouth.
Optionally, the entire process will be repeated with a small amount of water, which changes the flavour profile of the spirit. This is because the water breaks apart the fatty esters in the whisky, releasing the flavour locked within. The water should be at room temperature. The next best thing is a soft spring water. Tap water is adequate but it should be left to stand for several hours to allow the chlorine to disperse. [19] Chilled water or ice is not advisable for whisky tasting as it closes off the flavour. Water should be added a few drops at a time to avoid 'drowning' the whisky. Generally speaking though, whisky imparts most flavour when diluted to 20–30% ABV. [19] [21]
There are several publishers of tasting notes, including the following.
Scotch whisky, often simply called whisky or Scotch, is malt whisky or grain whisky made in Scotland.
Whisky or whiskey is a type of liquor made from fermented grain mash. Various grains are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are typically made of charred white oak. Uncharred white oak casks previously used for the aging of port, rum or sherry are also sometimes used.
Adnams is a regional brewery founded in 1872 in Southwold, Suffolk, England, by George and Ernest Adnams. It produces cask ale and bottled beers. Annual production is around 85,000 barrels.
Akvavit or aquavit is a distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. Akvavit is distilled from grain or potatoes and is flavoured with a variety of herbs. It is also popular in Northern Germany.
Single malt whisky is malt whisky from a single distillery.
Ouzo is a dry anise-flavored aperitif that is widely consumed in Greece. It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, mastika, rakı, and arak.
The Macallan distillery is a single malt Scotch whisky distillery in Craigellachie in Moray in the north-east of Scotland. The Macallan Distillers Ltd is a wholly owned subsidiary of Edrington, which purchased the brand from Highland Distillers in 1999.
Beer is a major part of German culture. According the Reinheitsgebot, only water, hops, yeast and malt are permitted as ingredients in its production. Beers not exclusively using barley-malt, such as wheat beer, must be top-fermented.
Springbank distillery is a family-owned single malt whisky distillery on the Kintyre Peninsula in western Scotland.
Glenfarclas distillery is a Speyside whisky distillery in Ballindalloch, Scotland. Glenfarclas translates as meaning valley of the green grass. The distillery is owned and run by the Grant family. The distillery has six stills which are the largest on Speyside and are heated directly by gas burners.
J.P. Wiser's Whisky is a Canadian whisky producer and one of the oldest in the country, established in 1857. Since 1935, it has held a majority stake in Corby Spirit and Wine. In 2005 the international Liquor company Pernod Ricard took ownership of both companies. Hiram Walker & Sons Limited currently produce J.P. Wiser's Whisky at their Windsor, Ontario, distillery.
Benromach distillery is a Speyside distillery founded by Duncan McCallum and F.W. Brickman in 1898 and currently owned and run by Gordon and Macphail of Elgin. It is situated near Forres in Morayshire and is fed with spring water from the Chapelton Springs in the Romach Hills beside Forres.
Cask strength is a term used by whisky and rum producers to describe a whisky or rum that has not been substantially diluted after its storage in a cask for maturation. The level of alcohol-by-volume (ABV) strength for a cask strength whisky or rum is typically in the range of 52–66% ABV.
The Glencairn whisky glass is a style of glass intended for drinking whisky, developed and produced by Glencairn Crystal Ltd, in East Kilbride, a town near Glasgow, Scotland since 1981; originally designed by Raymond Davidson, managing director of the company. The shape of the glass is derived from the traditional nosing copitas used in whisky labs around Scotland. The glass design was concluded with the aid of master blenders from five of the largest whisky companies in Scotland. The glass first came into production in 2001. Since then, additional mini-Glencairns and Canadian Glencairns were introduced. The Glencairn glass is made in Poland.
Glenglassaugh distillery is a malt scotch whisky distillery which restarted production in November 2008 after being acquired by an independent investment group. Following a complete refurbishment by the new owners the distillery was re-opened on 24 November 2008 by then First Minister for Scotland Alex Salmond.
It has been common practice in the whisky industry for more than a century for distilleries to sell barrels of whisky to blenders and independent bottlers as a means of making additional income. In fact, some distilleries exist solely to serve independent bottlers, and do not market any brands themselves.
Abhainn Dearg distillery or Red River distillery is a Scotch whisky distillery in Uig, on the west coast of the Isle of Lewis in the Outer Hebrides. It is the most westerly distillery in Scotland. The name is Scottish Gaelic for "Red River" which itself takes its name from a bloody skirmish in the dark ages when local people won a battle against Viking marauders.
Claus Josef Riedel was a Czech glassmaker, businessman, professor of chemistry, and chemical engineer. He was the 9th-generation owner of Riedel Crystal, an Austrian glassware manufacturer that was established in 1756. Riedel is best known for creating and producing grape variety-specific glassware designed to enhance types of wines based on specific properties of individual grape varieties. He was among the first glassware experts in history to recognize that the taste of wine is affected by the shape of the glass from which it is consumed, and is credited with first discovering the concept of variety-specificity in glassware, developing variety-specific glassware shapes and bringing these glasses to the consumer market. Riedel served as President and Chief Executive Officer of Riedel Crystal from 1957 until 1994.
Georg Josef Riedel is an Austrian glassmaker and businessman. He is the 10th-generation owner of Riedel established in 1756 and best known for its production of grape variety-specific glassware designed to enhance types of wines based on specific properties of individual grape varieties. Georg Riedel joined the family business in 1973 serving as accountant, before rising to co-CEO of Riedel Crystal alongside his father, Professor Claus Josef Riedel, from 1987 until 1994. He served as chief executive officer from 1994 until 2013. Georg Riedel succeeded his father, who first developed the concept of wine-enhancing glassware in 1958, and is best known for bringing variety-specific wine glasses to a global audience.
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