Whisky tasting

Whisky tastings are often conducted in groups of people, either for reference purposes or as a social activity.

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.

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.

[4] The whisky glass is held at a 45-degree angle, often against a white background, to give a clear view through the spirit.

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.

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.

[5] 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.

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.

Optionally, the entire process will be repeated with a small amount of water, which changes the flavour profile of the spirit.