Expert Tasting Techniques for Drinking Whisky Like a Pro

The perception of a pretentious whisky snob is tightly linked with overly strict rules on how to enjoy whisky. It’s important to preface that you can enjoy your whisky however you want - mixed, in a cocktail, with a few drops of water or with ice. But, the so-called ‘optimal’ whisky drinking technique evolved over centuries and has been refined by modern technology, science and research. If you want to level up your whisky tasting, or you have a special bottle that needs appreciating, this guide compiles the key methods for maximising flavour perception.

From selecting the right bottle, preparing and serving to nosing, drinking and analysing, this article explores how to get the most flavour from your dram, even as a beginner.

How to Choose the Right Whisky

If you’re starting your whisky tasting journey, you may want to try a more accessible bottle. Alternatively, you already have a special one in mind that you want to learn how to appreciate. While the technique for tasting remains more-or-less the same, regardless of whisky style, there are some considerations to factor in.

• Peated whiskies can be overpowering if you’re new to intentionally exploring a whisky’s profile.
• Sherry cask single malt, American Bourbon or Bourbon cask single malt are great options because they offer an abundance of universally identifiable flavours - primarily, fruit, citrus and dessert.
• Single malt whisky, particularly single malt Scotch will offer bright and crisp flavour, usually with layered and complex notes – they’re ideal for any stage of your tasting journey.
• Avoid choosing an obscure whisky for your first tasting session. There may be lots of brand-new flavours which can make it challenging to identify the palate.
• Avoid a super high proof option for your first try. The alcohol can overpower the dram, making it harder for you to tap into the expression of the spirit.

Serving Your Whisky: Dos and Don'ts

Enjoy your whisky however you like, using what’s available to you. This section explores some optimal approaches to tasting whisky compared to some more casual techniques.

Whisky Glass:

Firstly, you need to choose the right glass for drinking whisky. The Glencairn glass is the perfect solution. Tapered with a heavy base, it funnels the aromas towards the nose while preserving the spirit’s temperature. If you don’t have a Glencairn glass, a tulip (sherry glass) or a brandy glass will usually also have a similar effect.

• Do: Choose a tapered glass such as a Glencairn glass or sherry glass.
• Don’t: Select a tumbler or a coupe glass, anything with a wide rim will allow aromas to escape.

Learn about why the Glencairn glass is the best whisky glass .

How much whisky to pour

Next, you need to pour the right amount – you don’t want fill up the tasting glass. If you’re using a Glencairn or tulip glass, you’ll want to fill it up to the widest part of the bowl. This gives the whisky enough headspace for the aromas to evaporate, without dissipating. When filled to this sweet spot, the whisky vapours intensify at the opening of the glass. 50ml should be about the right serving size, if you aren’t using a Glencairn glass.

• Do: Fill your tulip or Glencairn glass up to the widest part of the bowl (if you have a different glass) add around a 50ml serving.
• Don’t: Fill your glass to the top or anywhere near it. You shouldn’t fill the glass over 1/3 full.

Adding ice or water

Adding water to whisky is a common tasting technique. However, it’s sometimes best to taste the spirit neat (as the distiller intended) before deciding whether adding a splash of water would be beneficial. You may want to add a few drops to higher proof alcohol. We also recommend against adding any ice when tasting as this will unevenly dilute the spirit, mute the aromas and sacrifice flavour perception.

• Do: Wait until you have tried the spirit neat before adding water, higher proof options may lend themselves to dilution but it’s not always the case.
• Don’t: Add ice when trying to maximise flavour perception. Also, avoid adding too much water: add one or two drops at a time.

An additional consideration is temperature. Whisky is best enjoyed at room temperature (or around 18-20°C). If you live in a hot climate, you could use whisky stones or chill your glass in the fridge to avoid adding ice to your drink.

The Foolproof Method for Tasting Whisky

The six-step process starts after you have poured your dram and involves preparing, nosing, sipping and analysing. Optional steps include cleansing the palate and diluting.

Step 1: Preparing to taste

While it’s not critical to the experience, if you’re taking the time to explore a special whisky, you might as well take a few extra minutes to prepare.

• Observe the colour of the whisky. Paler whiskies can indicate that less colour (and flavour) has been taken up from the barrel during maturation , this can be due to a younger age or older barrels. Yellow, straw-like single malt is typical of Bourbon barrels, meanwhile, reddish colours can indicate sherry or red wine. Brown or deep amber hues often come from rum or STR casks. Check your bottle for added colouring as this can be misleading. Read about the impact of cask selection for more information.
• Swirl your whisky in the glass a couple of times, this agitates the contents, encouraging the vapours to release into the headspace.
• Observe the viscosity of the whisky: ‘Legs’ will form after you swirl the dram – if these are thicker or fall slowly, it could be a sign of lower alcohol concentration or a richer, sweeter body. If the legs are thin and fall quickly, this indicates a higher %ABV and potentially a drier texture.
• Allow the dram to sit for a couple of minutes after swirling. You could even trap the aromas by placing something over the glass, such as a clean beer mat or a page from your notebook.

Step 2: Explore the aromas

All those lovely aromas that you’ve concentrated in the glass are now ready to smell. Placing your nose just into the glass’ opening - take a full steady sniff. Parting your lips while you do this also helps to engage olfactory breathing – exploring the aromas using the nose and mouth simultaneously.

Make a note of any initial aromas such as berries, tropical fruit, stone fruit, apple, pear, vanilla, caramel, cinnamon or citrus. If all you noticed was alcohol, you could be inhaling too close to the liquid or too forcefully. This could also indicate that your dram may benefit from a little dilution.

Tip: You don’t have to get all the aromas the first time, just aim to identify one or two and go from there.

Step 3: Savour the sip

Now you’re familiar with the aromas of the glass, take a small sip allowing the liquid to coat the tongue from the centre outwards.

• Notice the texture of the whisky, how it coats the mouth. It might feel ‘oily’, ‘chewy’, ‘watery’, ‘drying’ or ‘creamy’. Note how you feel about the body and texture.
• Can you identify any of the flavours you smelled earlier? If not, can you notice any new ones – almonds, oak, chocolate, cherry or herbs?
• Allow the whisky to sit in the mouth for a few seconds while you explore the palate. You could even move the liquid around the tongue to explore different tasting regions.

Step 4: Assess the finish

After you’ve swallowed the whisky, some flavours remain on the tongue, and as the alcohol evaporates, you may experience a host of new flavours once again. You might get notes such as white pepper, cloves, ginger, floral, orange, cinnamon, treacle, toast, smoke or toffee. Each whisky will have a unique aroma, mouthfeel, palate and finish which is what makes the tasting experience so exciting.

After your first sip, note down the following:

1. What were the aromas?
2. What were the flavours on the palate?
3. What was the texture and mouthfeel like?
4. What flavours were present on the finish?
5. How do the characteristics stack up against your expectations and visual analysis?

And most importantly…

6. What, if anything, did you enjoy/not enjoy?

Step 5: Cleanse the palate

Water is important to have on hand, not just for adding to your dram but for cleansing the palate between sips. Savouring neat spirits can be quite an affront on the tastebuds – they tire pretty quickly, especially if the practice is new to you. It’s a good idea to cleanse the palate with water or some neutral-tasting food and waiting a few minutes before your next sip.

Step 6: Consider the option of adding water

Now that you’ve analysed your dram, it’s a good time to consider whether adding water might open up the aromas and flavours. Consider adding few drops of water if…

• If you didn’t really perceive much flavour or you couldn’t pick out anything distinctive.
• The ethanol burn/aroma was overpowering the other flavours
• You didn’t enjoy the texture of mouthfeel

Following the steps above will get you a long way, but they don’t guarantee connoisseur status. Consider the following advice to make your whisky journey more satisfying.

1. Don’t overthink it: It can be all too easy to agonise over every single detail, but the key is to learn and enjoy.
2. Don’t worry if you can’t identify any flavours: Tasting whisky takes practice and you will improve each time, try and discover one flavour and go from there. Failing that, try and understand what you like/dislike about the whisky.
3. Be present: While social whisky tasting is great fun, try and focus on what you’re experiencing, not what you ‘should’ be.
4. Come to your own conclusion: No doubt there will be ‘expert’ opinions online or at the bar, about every bottle out there. However, you may experience something different and that’s what makes it interesting.
5. It’s okay if you don’t like it: Tasting whisky this meticulously doesn’t mean you’ll necessarily enjoy it more. Ultimately, these techniques are about understanding and appreciating a whisky’s characteristics and its craftmanship. If you’re only just learning to like whisky, don’t be afraid to mix it or try a one of our whisky cocktail recipes.

Frequently Asked Questions:

What is the best way to store whisky at home?

Store whisky in a cool, dark place, ideally without too much temperature fluctuation. Light and heat can alter the flavour over time which isn’t desirable if you’re storing an investment bottle.

Should I add water or ice to my whisky?

There are merits to drinking whisky on the rocks or with ice. A little water can open up the heavier, oily flavours. Meanwhile, ice can make for a refreshing casual beverage. Explore how adding ice or adding water affects whisky flavour.

How do I develop my whisky tasting skills?

While learning from experienced drinkers can take you a long way, lots comes down to personal preference and trial and error. Making physical notes can help you learn what works for you and with a range of whiskies. You can also track your progress, and revisit bottles you’ve already tried.

What are common mistakes beginners make when tasting whisky?

The ultimate goal of tasting whisky is enjoyment, and secondarily, learning. Avoid the following things that could hinder the experience:

• Adding ice: dulls the taste and aroma
• Overdiluting: flattens the palate and texture
• Drinking too quickly: your tastebuds may not recover between sips and may not have time to perceive flavour.
• Setting rigid expectations: going in with a preconception may lead to disappointment or a closed mind.

What can I mix with whisky?

Add a couple of drops of water to soften the alcohol and open up the flavours. If you’re new to whisky, you could try it with soda water or a mixer. Pick a complementary mixer such as Appletizer, peach seltzer or ginger ale. It’s easier to pick the right mixer if you’ve already identified some of the key flavours present.

What food does whisky pair with?

Most whiskies pair well with salty snacks. Peaty whiskies can elevate charcuterie, or pungent cheeses. Maritime Scotch whisky is excellent paired with briny snacks, such as gherkins or olives. Sweeter sherry cask whiskies are excellent with dark chocolate, mellow cheese and chutney, or candied nuts.

How long should it take to drink a glass of whiskey?

You certainly shouldn’t drink your whole serve in one go. Aim to take around six sips of your dram (approximately 50ml). Taking a couple of minutes between sips is also a good idea to let the palate recover. The average drinker may take 15-30 minutes to savour a dram.

What is right amount to drink whisky?

The right amount to pour into a Glencairn glass is around 50ml, although this can vary, depending on the brand and manufacturer. If you have tulip glass, aim to fill up to the widest part of the bowl but be cautious if you’re using a larger vessel.

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