The Berry Bros. & Rudd Whisky Tasting Guide

When it comes to the art of tasting whisky, it is important to acknowledge the desired outcome should always be for you to get the most enjoyment out of your chosen dram. These four useful pointers or top tips for tasting whisky that we use at Berry Bros. & Rudd have been designed to set you out on the right path.

You’ve done the hard part in selecting your bottle of whisky and are about to raise that first glass to your lips. Whether it’s a fruit-laden Speyside or a peaty Islay whisky, here are a few important things to bear in mind as you do…

Examine your whisky

Use your eyes to judge the colour of your spirit. If you don’t already know, this may give you some indication of the maturity or the type of cask it was matured in. Here a whisky that is deep amber may indicate sherry wood maturation or reasonable age, whereas a pale gold whisky could be aged in American oak or be slightly more immature.

Take a look at the legs or tears formed around the glass when you tilt it, as well. Most quality whiskies will form a curtain that breaks into slow descending tears when you do this.

Nose your whisky

Next pop your nose slightly above the glass and breathe briefly to form your first impressions. Make sure you don’t keep your nose near the glass for too long, as the power of the alcohol will numb your sense of smell slightly.

Is it smoky, floral or fruity? Does it smell like nuts, dried fruits, citrus or vanilla? As the whisky evolves in the glass, through contact with air and temperature, further nuances will reveal themselves to you as you continue to smell your chosen dram.

Some whiskies can benefit from the addition of a few drops of water here, which will help awaken the aromatics and allow the drink to develop. Ice however will reduce the spirit’s apparent aromatic complexity.

Take a good sip

Now it’s time to take that first sip. Once you’ve done so, roll the liquid around every corner of the mouth, as each part of your palate detects different flavours, including salt, sweet, bitter, sour and umami notes.

The aim here is to hold the spirit in your mouth and move it around, enjoying the textures and emerging flavours as the vapours rise through your nasal passages. Think about how the spirit feels in your mouth, considering its texture - is it oily, chewy or silky?

Swallow

Finally swallow the whisky and consider any lingering flavours, and how long they last in your mouth. It is most important to remember not to worry if your own verdict on the whisky differs from others around you - tasting whisky is a subjective business!