The Struggle of Finding the Right Words at a Whisky Tasting

Ever found yourself at a whisky tasting and couldn't find the right words? We've all been there, desperate to say something inspiring but not wanting to sound like a newbie, especially if there is a self-proclaimed whisky guru in the room already.

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A Quick Guide to Sounding Like a Whisky Connoisseur

Despite what they say about no right or wrong answers, a carefully chosen and well-curated comment can make even a novice sound like a veteran.

Skip the hefty encyclopedia and formal learning—we've crafted a quick guide to help you look and sound like a well-matured whisky connoisseur. Lock these tips into your patter and your whisky wisdom will have you close to a standing ovation.

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Look Like a Veteran: How to Hold Your Glass

Let's start simple — How to Hold Your Glass. There's a plethora of whisky tasting glasses you might come across from the legendary Glencairn - which is our go-to - to a tulip with a stem and many iterations of something similar.

These glasses have a specific shape that allows the aromas to dance in the whisky glass and be enjoyed most clearly. Always hold the whisky tasting glass below the level of the whisky so as not to warm the precious liquid and certainly never hold near the rim, which may impart oils and other contaminants.

Note, a real whisky tasting will never be presented in a tumbler; keep those for at-home enjoyment when your pours are suspiciously generous.

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The First Enjoyment: The Nose

Now you're holding your glass correctly, what comes next I hear you ask.

The first enjoyment - The Nose. Always the first step of any whisky tasting once the presenter has sung sweet nothings about the story and the history. Dig your nose right into the glass, a deep inhale through the nose, and let it dance around for a couple of seconds before going back in for a second sniff.

You’ll be surprised how each time you go back and you become less sensitive to the initial alcohol, new aromas will develop and become more apparent. Sniff to your heart's content.

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The Second Enjoyment: The Palate

Now we're done letting our nose get all of the joy, we move on to tasting this glorious liquid.

Resist the urge to tinker before you’ve tried it! Take a good sip at full strength, let the whisky roll over all of your tongue from the very tip to the very back before swallowing. Give all of your taste buds a chance to experience every little nuance that is present in the taste profile. Let it marinate for a second and let your brain go wild wondering what on earth it is you can taste (See our tasting notes article for inspiration).

Now you can consider going back in, this time maybe a single drop of water to open up the palate and release some of those flavours that were masked by the full strength. Remember you can always add more water, you CANNOT take it away, so be sparing. A Pipette is recommended; each drop can dilute a cask strength whisky by 0.50-1.00%.

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The Third Enjoyment: The Finish

So now you’re a nosing and tasting pro, it's time to blend those two and breathe. Let the aromas circle through your palate and nose at the same time.

Let those more subtle flavours that seem to stick around, then dissipate, and then somehow appear again, do their thing. This part of a whisky tasting is just as important as the other two, in fact maybe more so, as it’s all you're left with once you’ve dusted off the entire dram. Deep inhales and slow and steady exhales will allow the finish to really finish.

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Sound Like a Well-Cultured Whisky Aficionado

Now you look the part, it's time to talk the talk. But before we dive in, here are a few of go-to comments for those mid-tasting moments. They're like your conversational safety net!

"It's a bit one-dimensional at the moment; I’ll see if a drop of water opens it up." Remember this one—it's your expert card without much commitment.

"I think a higher strength would do wonders for it." This one's a winner. Mention how a higher strength can sharpen up those flavours that have been dulled by too much dilution.

“The mouthfeel is really adding a new dimension to the flavours. It’s quite (Insert here) creamy, oily, light, robust, bold.” This one is a great go-to as you’ll introduce a new train of thought to the room.

“The colour can be quite misleading with what you expect; I once had a really light golden whisky that was incredibly complex.” I personally love this one as it suggests you are well-versed in the tricks of the industry and are not swayed by colour alone.

“The palate is really very different in its impression than the nose would suggest.” Now this one can be a real conversation starter. Best to notice a difference before you dive headfirst into this one, but often the nose and the palate can be very different indeed. The journey of a good dram!

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Tips for Tasting: Get Specific and Embrace Ambiguity

Okay, enough dodging. It's time to describe what’s in that glass.

Get Specific: Forget just honey; think New Zealand Manuka honey. Swap vanilla for vanilla bean or vanilla custard. And smoke, think beach campfire or late summer barbecue. The more detailed, the better.

Embrace Ambiguity: Conversely, being a little more general can also help step up your whisky game. Swap out peach for stone fruits, apple for orchard fruits, and cinnamon for baking spices.

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Keywords to Drop: Vanilla, Nuts, Christmas Cake, and More

• Vanilla: The most reliable flavour note—almost every whisky has a hint of it. Due to the sweetness found in softer oak.
• Nuts: Another go-to — but go for specifics like toasted almonds from a café in Paris, in spring.
• Christmas Cake: If there's sherry involved, mention this and watch for nods of agreement, sweet, spicy, fruity. The people's flavours.
• Esters: These fancy compounds bring fruity flavors. Instead of just saying "fruity," throw in "fruity esters" for that pro touch.
• Phenols: Found in peaty whiskies—swap "peaty" for "phenolic." You could ask, what is the PPM (parts per million), a measure of the peatiness. Anything 35 and above is deemed heavily peated.
• Floral: This is a common go-to with younger whiskies or those that haven't been heavily sherried. Think grassy, hay-like aromas, sometimes Parma Violets.
• Rancio: A daring move, but it sounds cool. And if it's an old whisky, you're golden. Oxidising fatty acids create this almost earthy or buttery flavour group and intensify over time. 
• Astringent: Often considered an off note but desired by some, think of this as a tart taste, acidic or even slightly bitter. You’re really sounding like you know your stuff now!

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Mastering the Expert Questions

Get Smart: "What sherry seasoned the cask?" Dig deeper into Pedro Ximenez or Oloroso, and see heads turn. Feel like going a step further? Ask about Spanish (spicier, woody) or American oak (sweeter, vanilla) casks.

Questions from the Depths: Now we're getting into the science. Read the room before going on this deep dive. While it will show your whisky-making savvy, it may well be lost on your fellow dram chasers.

If delving into whisky expertise sounds intriguing, our whisky guides are an excellent starting point.

You can ask about how long the fermentation time is and how that changes the character. What yeast type is used by this distiller, or even the washback material (oak or metal). How quickly does the alcohol vapour condense back into liquid and how long is the copper contact/distillation process.

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The Next Step in Your Whisky Journey

Use these questions wisely, then, with a knowing smile, mutter about those "fruity esters" while nose-deep in your glass—guaranteed to impress!

Now you’ve completed looking and sounding like a whisky veteran, there's no better next step for a conversation piece than owning your very own whisky cask. Get in touch with our team now to start your journey.

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