As a sommelier educator, I understand the importance of properly smelling spirits to fully appreciate their aromas. It is an exciting and rewarding experience that requires a careful approach.
By following these steps, you can enhance your olfactory senses and truly delve into the complexities of different spirits:
- Preparation: Before starting the smelling process, it’s crucial to create the right environment. Ensure you are in a well-ventilated space free from any overpowering odors that could interfere with your ability to discern aromas. This sets the stage for an optimal sensory experience.
- Distance: When approaching the glass, I recommend holding it about 10 to 15 centimeters away from your nose. This allows the aromas to reach your olfactory receptors without overwhelming them. Avoid bringing your nose too close to the glass, as it can numb your sense of smell.
- Movement: Instead of plunging my nose into the glass, I gently wave it in front of me. This motion helps to waft the aromas towards my nose, allowing them to unfold gradually. By doing so, I can capture the delicate nuances of the spirit without inhaling an excessive amount of alcohol vapors.
- Breathing: To fully engage my olfactory senses, I take slow and deep breaths through my nose. This technique helps activate the receptors and allows me to detect the intricate scents within the spirit. Being mindful of the different aromas that reach my nose, I try to identify individual notes and their complexities.
- Practice: Smelling spirits is a skill that improves with practice. I encourage regular experimentation with a variety of spirits. By repeatedly following these steps, you can refine your ability to perceive and differentiate various aromas, enhancing your overall sensory expertise.
As a sommelier educator, I often guide others through the process of smelling spirits. Here are a few examples of spirits and their characteristic aromas that I share with my students:
- Whiskey: The notes of caramel, vanilla, oak, or smoke, which can vary depending on the type of whiskey, such as bourbon, Scotch, or rye.
- Gin: The herbal and botanical aromas, such as juniper, citrus, coriander, or delicate floral undertones.
- Rum: I draw attention to the aromas of molasses, tropical fruits, spices like cinnamon or nutmeg, and even subtle hints of oak from aging.
- Tequila: The aromas of agave, citrus, pepper, or earthy undertones that distinguish different tequilas.
The third botton technique
When holding the glass to smell the spirit, it should be held at a distance where ‘that third button on the shirt’ is. This gives you enough room to pick up subtle scents without overwhelming your olfactory senses.
By adopting a slow and deliberate approach to smelling spirits, we allow the aromas to unfold gradually, revealing their full potential. It’s important to remember that individual perception may vary, as smelling is a subjective experience. Encourage your students to embrace the diversity of aromas and enjoy the journey of discovery.
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I am Anders Molin, a DipWSET certified sommelier educator specializing in wine and spirits. Expert in Italian and Spanish wines. I received my DipWSET certification from the Wine and Spirit Educational Trust in London — the most prestigious wine educations in the world. I own a vineyard in Italy and am a lecturer at Scandinavian Wine Academy in Sweden — the largest sommelier school in Scandinavia. Find more information at www.molinvin.com and our beloved AirBnB house in Piedmont at www.lacasavola.com
