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How to Taste Single Malt Scotch
STEP.
1. Get some single malt scotch whisky (remember: it can ONLY be called scotch if it is distilled in Scotland - all others are single malt whiskies if not blended with the product of another distillery).
To begin, try some of your friends' favorite whiskies or go to a whisky bar and ask for recommendations. If these options are not available, go to your local liquor store and pick up a bottle.
2. Buy a good glass.
The tulip glass is the preferred style because it focuses the aromas and splashes the spirit onto the tongue in a wide fashion. Riedel and Glencairn make variations on this style. Some whisky drinkers prefer tumblers or snifters.
3. Pour yourself a dram.
Depending on your experience and how much you want to drink, this amount can be anywhere from half an ounce to two ounces.
4. Tilt and turn the glass.
Let the whisky coat the glass. This increases the surface area, permitting greater evaporation and thus enhancing the aroma. Observe the consistency as it sticks to the sides of your glass.
5. Nose the whisky.
Place your nose a few inches away from the glass. What do you smell? Now get a little closer. How is that? Now get as close as you can without letting the alcohol burn interfere. What other aromas are there? Keeping your mouth slightly open as you nose the whiskey will help you to better discern and 'taste' the different aromas.
6. Add water.
(Optional) as much as half-and-half or as little as a few drops. Adding water depends on the strength and style of the whisky and the taster's preference. Regular bottles contain 40% to 46% alcohol by volume (ABV) and are diluted using the distillery's water source. Some whisky purists (Jim Murray, for example) feel that as it has already been diluted, further dilution is unnecessary. "Cask strength" whiskies are stronger (generally 46% to 60%) and require more water. Avoid tap water, because the chlorine and/or dissolved minerals will interfere with the taste.
7. Gently agitate the whisky.
Nose the whisky again. Change the angle and distance of the glass to pick up all of the subtle aromas. Continue this for a few minutes while the water marries with the whisky and releases additional aromas you may not have noticed at first. If you have added water, have patience. It takes a good amount of time before the whisky and water are completely married.
8. Take a sip.
Take just enough to coat your mouth and begin to slowly swirl it around your tongue. Feel the consistency of the whisky. Some feel thicker, oilier, or grittier than others. This is referred to as the "mouthfeel." Try and coat your tongue so that the whisky touches all of your taste buds.
9. Taste the whisky.
Try to hold the whisky in your mouth as long as it takes to notice all of the different flavors.
10. Swallow.
Try not to open your mouth or close your throat. Let in a tiny amount of air through your mouth and breathe through your nose slowly as the fumes rise up into your sinuses. You may notice different flavors. This is called the "finish." Once the flavors subside, breathe normally.
11. Repeat steps 7 through 10.
Unless one is tasting whiskies in quick succession, consuming a dram can often take half an hour or more. Notice how the flavors and aromas change throughout your session.
