Our goal, is to review whisky in a systematic approach that is easy
- Distillery – Name of the distillery the whisky is from
- Year (Age) – Number of years the whisky is matured in the cask and / or the year the whisky is bottled if available
- Type of Whisky - Single Malt / Blend or others (grain / corn / bourbon)
- Cask – The wood that the cask is made of to mature the whisky
- Country of Origin – The country where the whisky is made
- Region – The specific region where the whisky is made if applicable
- Alcohol Content – Percentage alcohol of the whisky
- Colour – Colour tone of the whisky
The next step will be to nose and taste the whisky. I will write up more on how to conduct the tasting later on. We will
After savouring the good (or bad) stuff, we bring our attention to the flavours and aromas that we have just experienced. What does it remind you of? “The soft, gentle sea breeze caressing your face overpowering your senses with the salty tang of the ocean”. Un
The most common flavours of whisky are:
- Wine – sherry, port, chardonnay, chocolatey, nutty flavours
- Cereal – malty, corn, yeast, porridge flavours
- Fruit - apples, pears, oranges, peaches, apricots etc.
- Floral – perfumey, rose, leafy, hay, heather flowers
- Peat – bog, seaweed, sea
- Feinty – cheese, tobacco, honey, digestive biscuits
– fresh laundry, spent matches, burnt rubber Sulphur
- Wood – nutmeg, vanilla, coffee grounds, musty
0 = No trace
1 = Hint of flavour
2 = Pronounced flavour
3 = Very strong flavour
After developing the flavour profile, we will score the whisky according to:
- Nose – Take a whiff of whisky and decide if you like the smell
- Taste – Take a sip of whisky and decide if you would prefer to mix it with coke.
- Finish – Does the whisky go down smooth and long or set your throat and intestines on fire.
- Balance – Score to define if the overall flavour of the whisky is balanced
Each individual category will be rated on a scale of 0-5, with 0 being the worst and 5 being the best
Let the fun begin!