The Art of Tasting Whisky

A lot has been said about wine and the art of wine tasting. Whisky is no different, there is an art to tasting it as well. But no one requires you to be a connoisseur in order to enjoy this so called “man’s drink”. Tasting whisky is much simpler than you think. But at the same time, remember that taste is very subjective and there is no right or wrong way to react to a type of whisky. Follow these simple steps to tasting whisky without having to be intimated by it, ever again!

The Glass
Crystal or not doesn’t matter, but the shape does. Choose one with a broad base and a narrow opening which will channel and concentrate the aromas of the whisky towards your nose. This type of glass is called a snifter. Glasses such as tumblers should be avoided for tasting purposes, as the aromas dissipate too quickly.

The Nose
Before tasting it, a lot of a whisky’s characteristics can be picked up from its smell itself. Pour a reasonable amount into a glass and swirl it around for a while in order to allow oxygen to enter it and evaporation to begin. A whisky has been trapped in a cask or bottle for all its life and needs time to breathe and express its true characteristics. Take a note of the colour while you are waiting for these couple of minutes. Put your nose to the glass and breathe in, think about what the aromas remind you of - light, heavy, fruity, spicy, smoky, etc.

The Palate
The flavour of the whisky on your palate is the most rewarding and enjoyable part of the whole process! It’s important not to drink the whisky too fast. It is not a shot. Savour its taste by passing it over all areas of the mouth as different parts of your tongue and mouth react to it differently.

The Finish
This is the after-taste that comes upon swallowing a whisky (post the burning sensation you feel when it goes down your throat, which is the reason most people are put off by whisky). Once you get past the alcoholic burn, numerous flavours can reveal themselves, some of which may be extremely subtle. Also, ask yourself whether the flavours remain for a short, medium or long time. This is called the length of the finish.

Adding Ice or Water
Many whisky connoisseurs believe that you should not add any water to whisky because then you will be tasting it in its natural form with all of the original distillery characteristics and flavours. But at the end of the day, it’s up to personal choice. The alcohol and resulting burning in your mouth can overpower even the most prominent flavours (imagine drinking undiluted lemon squash). Adding water dilutes the alcohol and reduces it’s effect, giving both the prominent and more subtle flavours a chance to shine. Ice, on the other hand, inhibits rather than enhances flavours as it makes the temperature of the whisky drop rapidly. It will be refreshing but dull and flat (the same as drinking a glass of good white wine that has been chilled down too much) and will only start to open up and reveal it’s true character once it starts to warm up.

Here are a few places in Hyderabad where you can relax and enjoy good whisky:

Excess Club & Lounge, Dublin and Firangi Paani in Hyderabad.

http://blah.burrp.com/