by Brian Coble
Have you ever skipped over a whiskey list at a bar or restaurant because you don’t know how to enjoy a glass of scotch or bourbon? If that’s the case, read on to learn how to appreciate a good whiskey (or at least sound like you know what you’re talking about to your friends). In part one of this series, “Your Step-by-Step Guide to How Whiskey Is Made,” Max Pfeffer from Manatawny Still Works walked us through the general process of producing whiskey, and is helping us continue that journey from the still to our glasses.
It’s a subjective experience.
The main aspect of tasting whiskey—or anything for that matter—is that it’s a personal experience. Everyone perceives something different while using his or her senses. If that wasn’t the case, we would all be eating and drinking the same things or even listening to the same music. So, please keep this in mind before tasting your whiskey.
Environment comes into play.
Another thing to consider before tasting your whiskey is the environment around you. Is it loud? What did you eat that day? How is the lighting? The more distractions there are, the more difficult it will be to fully enjoy your whiskey. Ideal conditions for tasting (and this applies to anything) is natural lighting, quiet or no sounds, no strong odors and a clean palate. This is close to impossible if you’re at a bar or restaurant, so be sure to at least wash your hands, eat/drink something neutral to clear your palate (like basic crackers and bread or filtered spring water) and make sure your glass is clean and washed with nothing but hot water.
Glassware is key.
Consider optimal glassware to appreciate all the whiskey has to offer. Just like different beers and wines have different glassware, whiskey is the same. The best glass to use for all types of whiskey is called a Glencairn. Similar to a snifter in style and purpose, the wide bowl and narrowing rim is perfect for directing and concentrating the aromas. There are problems when using this type of glass depending on how you like to drink your whiskey, mainly if you drink it with ice (or “on the rocks”) because it’s hard to add ice cubes small enough that fit through the narrow rim. It would also be pointless to drink from a Glencairn with ice because it’s difficult to taste and smell anything cold.
Use all five senses.
Now that you’re set up with an optimal environment and your clean Glencairn glass, it’s time to enjoy your whiskey. To enjoy anything, it’s essential to use all five senses: sound, sight, smell, taste and feel.
Sound:
I often view the sound of whiskey to be the first unofficial step of tasting whiskey. The sound of the cork popping is different then a cap unscrewing when opening a bottle. How you perceive which one sounds better is up to you.
Sight:
Sight will tell you a lot about the whiskey. Keep in mind that freshly distilled whiskey is clear, like Manatawny Still Works’ J. Pott’s Whiskey. It’s the barrel that determines the color. If the color is a lighter brown, than it is most likely a younger whiskey and vise versa if the color is dark. Sometimes there’s a tint of color to it, like how a reddish hue may be an indicator that the whiskey was aged in a barrel that was used to age wine, port or sherry. The best way to determine the color is by tilting the glass against a white surface with natural lighting and examining the colors from the shallow to deep end.
Smell:
The last thing to do is stick your nose right in the glass, unless you like the burning smell of alcohol. Instead, hold your glass upright at your belly and gradually bring your glass up toward your chin. Stop once you can start to smell it. This will be different for each person and what type of whiskey you’re tasting. Some will start to smell it at their belly, their chest or even by their chin. Experiment the different intensities of smells by moving it further or away from your chin. Max Pfeffer referenced a tip from Lew Bryson, a local writer and editor of Whisky Advocate magazine, to smell your sleeve to “restart” your smelling palate. Try doing this if the alcohol smell is making it harder to detect the subtle aromas.
Taste & Feel:
It’s about time. We have arrived at the best part. Take a small sip of your whiskey, but don’t swallow it yet. Allow the small amount of whiskey to coat your mouth. Don’t swish and gargle it like mouthwash, try chewing on it. Now that your palate is completely overrun by the whiskey, take another sip and breathe it in through your mouth, like you would while smoking a cigar. Take small breaths and chew the whiskey in-between breaths. Really think about what you’re tasting. You don’t have to share with other people; this is your experience. As the alcohol is dissipating and your saliva dilutes the whiskey, you will detect new flavors and aromas while chewing and breathing it in.
Now you have had the full experience of enjoying whiskey. Sometimes it’s best to write your thoughts and experiences in a notebook to keep track of what you did or didn’t like. What did you like or didn’t like about it? Was it too strong or too flat? A lot of whiskey drinkers like to add a couple drops of filtered spring water to their whiskey. This isn’t taboo by any means; in fact it’s a great way to tame whiskies for beginners or allow the experienced whiskey drinker to pick up on nuances they were not able to detect. If you are drinking several whiskeys, be sure to clear your palate by eating something neutral or taking a sip of filtered spring water.
Stay tuned for the final part of this whiskey series, where we will explore some options for beginners and expert whiskey drinkers offered at Station Taproom in Downingtown, Pa.
- Glencairn glass photo: Glencairn Etched Laser Art
- Additional photos: Nina Lea Photography
