Whiskey by the Senses

Much like the creation of whiskey, tasting is an art that requires participation and cooperation from all our senses. The experience varies for each individual and the taste and smell often bring up a plethora of visuals. For myself, the smell of a peaty whiskey (the highest peat rating) conjures up images of dark rich soil, moist tree bark covered in moss, a thick foggy forest after a heavy rainfall. A mildly peaty whiskey sends my mind to an old world library, with a well worn leather armchair, stacks of the great classics, and a large multi-pane window swung open to a cool Autumn day. Realistically of course, whiskey can be enjoyed inside or out, in any season, alone or with friends, yet I bet that each of you, whether your a connoisseur or a rookie drink, has their very own set of visuals that come to mind.

According to the experts, the colour of whiskey can range from almost transparent to syrupy brown. The traces you seen in your glass once this liquor has been consumed are whiskey's oiliness, and the longer they take to flow down to the bottom of the glass, the more body the whiskey has.

The first impression a whiskey leaves is referred to as “nose feel” and it is followed by several more nosings while swirling the glass, and allowing the aroma to build up. Your next step is “the sip”, since the first impression is most important be sure to coat the entire mouth with and allow it to creep into your respiratory tract. Swallowing will lead us to the finish, and it is said that a short finish is usually associated with freshness, while a very long one is synonymous with rich whiskey. The medium finish is most common and most preferred by connoisseurs. For those who choose to add water to their whiskey, this simply allows for further release of aromas and does not hurt the quality of the whiskey.

I leave you with a quote from Mark Twain: “Too much of anything is bad, but too much of good whiskey is barely enough.”

Source: Whiskey by Marc A. Hoffmann

Parragon Publishing Ltd.