We cover a lot of ground in our podcasts. Some shows feature a whiskey review, while on others we may spotlight whiskies of a certain proof, from a specific distillery, or of a particular style. We often get reflective, sharing exploits we’ve enjoyed together or create new experiences with a guest. And in our whiskey history shows, we seek to uncover whiskey’s place in the American landscape.
WHISKEY “HOW-TO” EPISODES
We’re quick to point out we don’t know everything. And there is no wrong way to drink whiskey. Yet, over the many years experiencing this magical elixir, we’ve picked up a few things which have helped us enjoy our pours even more. So with that in mind, here are episodes where we share what we’ve learned, and some of the things activities we’ve done to help you get the most out of each pour … CHEERS!
Helping you get the most out of each pour!
S01E03 WftA –How To Taste Whiskey, featuring Eagle Rare
S01E08 WftA – Whiskey Advents and Summer Taste Offs
Let me start with a very broad disclaimer: There is no wrong way to taste whiskey. Confusing, right? Especially given the title of the article?
But, believe it or not, it is the truth. When we’re talking
about enjoying and dissecting the flavors within your glass, what you taste is
completely subjective, and more importantly, correct.
There are standard flavors which are generally more detectable
than others, depending on what you’re drinking. For instance, the nuances of
the barrel or the grains are among the easiest flavors to identify.
What about the more elusive flavors? If you read our
reviews, you’ll see some pretty specific stuff, maybe maraschino cherries or even
orange sponge cake. Where does that come from?
“… practice.”
The simplest answer is practice. The first time I ever had a
glass of whiskey (yes, a bourbon), I remember only the sting of intense alcohol
and my eyes watering. I couldn’t begin to understand why anyone would want to
subject themselves to this intense burn that didn’t have any distinct or
enjoyable flavor.
It wasn’t until Christmas 2017 when my family opened a bottle of Weller Antique 107 that things changed. It had been after our big dinner, and we were laughing and having a good time. The alcohol didn’t burn as much. The whiskey was warm. And the flavors inside the glass actually complemented the aftertaste of the food.
So, if there were any “rules” or “how-to’s” as to how you
should taste your whiskey, it has to start here:
“Be in good company.”
Be in good company. In my opinion, it will always be the
best way to enjoy a whiskey. The glass and what’s inside is an experience, a
conversation, a moment.
Okay, well what if I want
to actually, you know, taste something?
Alright, if we’re pushing past the sentimental, I must first
say that “tasting” isn’t going to be restricted to the sip itself. There are
multiple dimensions to a tasting that are going to offer unique flavors, and it
all starts at the pour itself.
Step 1:Warm or cold?
The ability to taste certain flavors will greatly depend on the temperature of your whiskey. When whiskey is on ice, the cold shocks the whiskey, causing some of the more subtle flavors to shrink in on themselves and they will be harder to detect. It’s not impossible, but it will be more challenging. Flavors are also liable to change as the ice melts and your whiskey begins to dilute.
If you’re not drinking it on the rocks, I recommend your glass to be warm before taking tasting. A warm whiskey is a talkative whiskey, and a lot more of the flavors are going to bloom when given the opportunity.
Step 2:Neat or with water?
Even if you’re planning on adding water, consider trying your whiskey straight up/neat first. You can always add more water, but you can’t remove it. If you are adding water, we suggest using distilled water (available at your local grocery store) as ground or tap water will have minerals and other imperfections which may not react well with your the whiskey. Distilled water is as pure as it gets and may even help enhance flavors, especially in whiskeys of higher proof.
Step 3:The Nose
Sometimes aromas can be a good indicator of what the whiskey
will taste like, so think about nosing your glass a little before taking a sip.
Even this has its own technique, and it will take some experimenting on your
part to know how best to nose, so as to not hurt yourself. A good rule of thumb
though is to not breathe deeply, as you
won’t get anything besides a stinging nose. Instead, take shallow breaths, even
with your mouth slightly open so your whole palate is involved. Don’t be upset
if you can’t pick out anything specific! Start simple: can you smell the
barrel? The grain? If you had to pick a fruit, what would it be? A dark fruit? Something
citrusy?
Step 4:The Taste
“Start small, and stay small.“
Here’s what we’ve been waiting for! Whether on the rocks, neat, or with water, I will always recommend taking small sips. Large sips will burn you with alcohol, potentially giving you a “Kentucky Hug.” These are not the happy, cuddly kind of hugs either. Think of a stabbing heartburn pain that takes forever to calm down. A burn in your stomach or esophagus – quite painful. If we’re trying to be flavor finders, that just won’t do. Start small, and stay small.
Try to expose the whiskey to all parts of your palate, as there are different taste sensors located throughout your tongue. Bitterness is tasted at the back of the palate, and sweetness at the front. By letting all of those sensors sample the whiskey, more flavors will come out. Again, start with focusing on the basic flavors. Is your whiskey known for its spiciness, like a rye? Did you ask your expert liquor store clerk (see How to Pick a Whiskey) for something smoky, like a scotch?
If you’re feeling brave, you can attempt what is called the “Kentucky Chew.” This requires actively aggravating the whiskey in your mouth. Push it around, provoke it, even swish it. This can intensify flavors you’ve already picked up, or it can bring out brand new ones that were hiding. Remember, the more your push it, the angrier the alcohol is going to get, and we’re not looking for one of those Kentucky Hugs. Higher proof whiskeys, naturally, will “hug” the most, so be smart and be careful.
Step 5:The Finish
This refers to noticing how long certain flavors or warmth
last after you’ve taken a sip. Do they stick around or fade quickly? If there
are flavors still there in that finish, are they different from what you were
sipping?
Summary:
So let’s have a quick recap of how we would best recommend you go about tasting your whiskey.
Step 1:Warm or cold? Consider letting your whiskey warm up before sipping.
Step 2:Neat or with water? If adding water, use distilled!
Step 3:The Nose. Shallow breaths!
Step 4:The Taste. Small sips!
Step 5:The Finish. Are you feeling toasty? Are there any new flavors?
“Remember, whatever flavors you taste, you are correct.”
If you are wanting to get down to those specific flavors that we note in our reviews, check out our Whiskey Traits and Flavor Wheel PDF and use it for your own tastings. With 200 different flavors, and whiskey traits, don’t feel overwhelmed! Start from the center with categories like “Sweet” or “Wood” and work your way outward until you pinpoint what you’re tasting. And if you can’t get any of those options, that’s okay too. Our wheel consists of the flavors we find most often, but that doesn’t mean those are the only options.
Remember, whatever flavors you taste, you are correct.
Everyone’s tastes are different, and detecting those different flavors is part
of the adventure and experience! And when you get to share that experience with
friends and family, it’s just that much better.
How do you taste your whiskey? Leave your method in a comment below! We’re curious! Cheers!
Featured Photos by Oliver Fetter, Scott Warman, and Mathew Schwartz on Unsplash “Taste Sensors on the Tongue” and “Whiskey Traits and Flavor Wheel” created by Whiskey for the Ages.
