Meer
This is the most simple way to get to the bottom of your whisky:
1. Have a cup of sugar-free black coffee. This is in order to clean your palate fo any sweetness which may reduce the whisky's complexitiy. Make sure the environment you are in is free of powerful aromas, such as flowers and food. Keep the lights reasonably dim in order to reduce the amount of interference in concentration. Do not smoke.
2. Choose a glass that has a tulip shape. Also, it must have a stem.
3. Do not add water or ice to your whisky.
4. Pour a medium amount of whisky in your glass. Then place your fingers around the stem and under your glass, your other hand over the top and warm to body temperature.
5. Spend a good three to five minutes nosing the whisky. Nose it while cool, straight from the bottle. As the whisky warms in your hand, you will see that it sweetens. This is as true for scotch as it is bourbon or Irish or Japanese. As it sweetens, other complex compounds become noticeable. What your are doing is bringing out the aroma of the whisky as you would with water without diluting it.
6. Let the first taste be a small amount, enough to coat the mouth. But apart from enjoying the experience, swallow it or spit it out and don't take too much notice of the finer details of the whisky.
7. Make the second mouthful much larger and keep the spirit flowing around the palate. Never let it sit in one place. Then either swallow slowly or spit. All the time the whisky is in your mouth, keep your eyes closed to concentrate on the whisky alone.
8. While the whisky is in the mouth, you will notice a succesion of diffuse flavors. After you swallow, look for the way in which the flavors pound you tastebuds in waves. The more waves, the more complexity you will detect.
9. Listen to the whisky. Don't at first hunt for particular flavors or characteristics. Let them come to you. Make a note of the order of style. Watch out for subtlety and surprises.
10. On a third tasting, start asking questions of the whisky. Are there any unpleasant flavors present? Does the sweetness come early or late? Is there spice present? Just how oily is it and what part does it play? Is it a dull finish? If so, why? Is there any smoke detectable? What part does the oak play? Is it beneficial or does it detract?
11. If tasting at night, leave your glass unwashed and return to it in the morning. Smell the degree of the depth and sweetness to the whisky.
1. Have a cup of sugar-free black coffee. This is in order to clean your palate fo any sweetness which may reduce the whisky's complexitiy. Make sure the environment you are in is free of powerful aromas, such as flowers and food. Keep the lights reasonably dim in order to reduce the amount of interference in concentration. Do not smoke.
2. Choose a glass that has a tulip shape. Also, it must have a stem.
3. Do not add water or ice to your whisky.
4. Pour a medium amount of whisky in your glass. Then place your fingers around the stem and under your glass, your other hand over the top and warm to body temperature.
5. Spend a good three to five minutes nosing the whisky. Nose it while cool, straight from the bottle. As the whisky warms in your hand, you will see that it sweetens. This is as true for scotch as it is bourbon or Irish or Japanese. As it sweetens, other complex compounds become noticeable. What your are doing is bringing out the aroma of the whisky as you would with water without diluting it.
6. Let the first taste be a small amount, enough to coat the mouth. But apart from enjoying the experience, swallow it or spit it out and don't take too much notice of the finer details of the whisky.
7. Make the second mouthful much larger and keep the spirit flowing around the palate. Never let it sit in one place. Then either swallow slowly or spit. All the time the whisky is in your mouth, keep your eyes closed to concentrate on the whisky alone.
8. While the whisky is in the mouth, you will notice a succesion of diffuse flavors. After you swallow, look for the way in which the flavors pound you tastebuds in waves. The more waves, the more complexity you will detect.
9. Listen to the whisky. Don't at first hunt for particular flavors or characteristics. Let them come to you. Make a note of the order of style. Watch out for subtlety and surprises.
10. On a third tasting, start asking questions of the whisky. Are there any unpleasant flavors present? Does the sweetness come early or late? Is there spice present? Just how oily is it and what part does it play? Is it a dull finish? If so, why? Is there any smoke detectable? What part does the oak play? Is it beneficial or does it detract?
11. If tasting at night, leave your glass unwashed and return to it in the morning. Smell the degree of the depth and sweetness to the whisky.