The process of tasting whisky is simple. Pour a small amount of whisky into a nosing glass. Start by observing the color, but the main focus is on bringing your nose close to the glass and smelling. What aromas do you detect? What images come to mind? Which of the following flavor profiles does this whisky belong to? Then, take a sip, and you will notice more of the aromas you’ve already picked up on, but pay special attention to how the whisky feels in your mouth. What is the mouthfeel like? Rich and coating your tongue? Light and refreshing? Is it sweet, unsweetened, or crisp? It should resemble a piece of music or a story, with a beginning, middle, and end. Next, add a little water, just a small amount, and repeat the process.
Fragrant Floral Type
This type of whisky has aromas that remind you of freshly cut flowers, blossoming fruit trees, freshly mown grass, and slightly tart fruits (like apples, pears, and melons). The mouthfeel is light and slightly sweet, often accompanied by a fresh acidity. It is suitable as an aperitif or to be enjoyed like a white wine: after opening, store it in the fridge and serve chilled in a wine glass.
Unsweetened Malt Type
This type of whisky smells less sweet. The flavor is dry, with notes of biscuits, sometimes a hint of dust, and aromas that might remind you of flour, breakfast cereals, and nuts. The mouthfeel is similarly unsweetened, usually balanced by the sweetness of the oak. This makes for a great aperitif or a whisky that pairs well with breakfast.
Fruity and Spicy Type
The fruits in this type of whisky refer to ripe orchard fruits like peaches and apricots, or some tropical fruits like mango. This whisky may also exhibit vanilla, coconut, and custard-like aromas brought by American oak barrels. Spices appear in the finish, often with a sweetness—such as cinnamon and nutmeg. The body is medium, making it a versatile whisky that can be enjoyed at any time.
Rich and Rounded Type
This profile also has fruity notes, but they are of dried fruits: raisins, figs, dates, and sultanas, indicating the use of European oak barrels that previously contained sherry. There might be a slightly unsweetened taste—this is due to the tannins from the oak. This type of whisky has depth, sometimes sweet, sometimes with meaty notes, and is best enjoyed after dinner.
Smoky Peaty Type
The smoky flavor comes from burning peat during the drying of the malt, giving the whisky a completely different range of aromas, from coal smoke to Lapsang Souchong tea, tar, smoked fish, smoked bacon, burning heather, and wood smoke, often accompanied by a slight oiliness. All peated whiskies have an optimal balance point. Younger peated whiskies are the best aperitifs to awaken your palate and can be enjoyed with soda water. Older, more mature varieties are well-suited for evening enjoyment.
Kentucky, Tennessee, and Canadian Whiskies
Smooth Corn Type
Corn is theprimary grain used to make these whiskies, imparting a sweet aroma, rich, creamy texture, and a juicy mouthfeel.
Sweet Wheat Type
Bourbon distillers occasionally substitute wheat for rye, adding a soft, rounded sweetness to the bourbon’s flavor.
Rich Oak Type
All bourbons must be aged in new oak barrels, allowing the whisky to absorb the rich, vanilla-like aromas, accompanied by coconut, pine, cherry, and sweet spices. The longer the bourbon ages in the barrel, the richer the extracted flavors become, eventually developing tobacco and leather notes.
Spicy Rye Type
Rye whisky often has a pronounced, slightly perfumed aroma, sometimes with a hint of dust, or reminiscent of freshly baked rye bread. Upon tasting, you first experience a rich corn flavor, followed by the rye, which adds a tart, spicy kick that awakens the palate.