How to Taste Whisky

Hold your glass against a white background at a 45° angle. Tilt it gently and watch the liquid flow back.

• Colour tells you about cask type and age — pale gold suggests bourbon casks, deep amber indicates sherry maturation.
• Watch the 'legs' (rivulets that run down the glass). Slow, thick legs suggest higher ABV and viscosity.
• Clarity matters: a slight haze in non-chill-filtered whisky is a sign of quality, not a flaw.

This is where most of the flavour lives. Your nose detects thousands more compounds than your tongue.

• First pass: hold the glass at chest level, mouth slightly open. Let the aromas drift up naturally.
• Second pass: bring the glass to chin level. Breathe gently through your nose. What's the first thing you notice?
• Third pass: nose directly at the rim. Now you'll find the subtler notes — spice, leather, floral elements.
• Add a few drops of water and nose again. Water breaks surface tension and releases trapped volatiles.

Your palate confirms and expands what the nose suggested. Let the whisky coat your entire mouth.

• First sip: take a small amount to 'prime' your palate. Your mouth needs to acclimate to the alcohol.
• Second sip: a slightly larger amount. Roll it around your mouth. Note sweetness, sourness, and bitterness.
• Chew it: literally chew the whisky gently to aerate it. This releases more flavour compounds.
• Note the texture: is it oily and coating? Thin and crisp? Creamy? Texture is as important as flavour.

The finish is what separates good whisky from great whisky. Pay attention to what happens after you swallow.

• Length: how long do the flavours linger? Great whiskies have finishes that last for minutes.
• Evolution: does the flavour change as it fades? Look for spice or sweetness that emerges late.
• Warmth: where do you feel it? A pleasant chest warmth is typical of well-made spirits.
• Return: breathe out through your nose after swallowing to reveal hidden fruit or floral notes.