How To Taste Whiskey Like A Lord
How to taste Whiskey like a Lord or just some notes about a drink, associated with culture, dignity, pride and perfect moments.
Since ancient times, people have tried to apply empirical values on everything they touch, whether tangible or not — the number of sheep to the forces of gravity and magnetism. The exception does and whiskey. Classifying certain events makes them easy to explain and understand. Here comes to help a notebook or a simple notebook, called “cellar book” The book allows you to systematically classify perceptions of a certain type of whiskey. Thus they can be easily obtained compared flavors and aromas of the two or more marks. And here systematization ends, because the rest is the result of subjective judgment and experience of the senses. Important senses in this case vision, taste and most importantly — smell. There are over 190 types of fragrances that are recognized by experts, but that does not mean you have to limit yourself only with them. If some perceive a scent that is not present in this long list does not mean that confuse and even, on the contrary, you are able to feel what others have missed (unless they invent, of course).
The ultimate goal when attempting a whiskey is to experience the pleasure of each aroma and flavor present in the palette. Few people are born with very heightened senses, the most line must train them. I remember my first cup malt scotch. It was known that there are certain flavors that are expected to distinguish, but no matter how trying, finally whiskey again tasted like … whiskey. This is because you need time and experience while sensitizing the taste and smell of man. To understand me correctly, remind yourself how many times you argue in the company, whether two different brands of bottled water have different tastes (and water if there is any flavor). The rest of the article is kind of advice on how to “unlock” these hidden flavors.
Perhaps the most important condition before you begin the process of tasting is to have a good environment and good mood. Scots say that whiskey has the best taste when you drink in his birthplace, that certain regions of Scotland, whence derived ingredients. It is always nice to enjoy a malt whiskey alone in front of the fireplace, but it might be an obstacle. Personally, I happened to get stuck on a certain type of tastes, say fruit and ignore the rest of the palette. If you happened to you, know that it is better to have one or more other enthusiasts to you, to share their experiences and throw you off, in my case, the fruit “hole.” Furthermore, the room in which you are also matters — rooms that dominate a particularly strong odor, such as paint or varnish or where humidity and temperature are higher or lower than normal, could create obstacles tasting whiskey.
The size and shape of the cup are also of great importance. “Traditional” whiskey glass with a thick bottom and wide opening (so-called tumbler) is a good choice if you decide to mix whiskey with cola or soda or to put his ice briefly used it a teenage party. It is absolutely useless in the event of serious drinking and tasting whiskey. Ideally resembles a snifter with a volume of about 180ml, tulip-shaped — with a narrow neck and wide base and stool like a glass of wine, only lower. In such a cup flavor is concentrated at the top, which will aid you in the smell of whiskey. This cup is almost identical to the official glass of wine tasting called briefly INAO.
The secure and white background against which you can evaluate the purity and color. The last thing you need to prepare before you start the process of tasting and evaluating whiskey is water.
The issue of water is quite delicate. There are enthusiasts who support the thesis that whiskey should be drunk pure and others like Neil Wilson, who argue that “whiskeys need water in the same way as the flowers.” In fact, the problem is not as principled as technology. I also like to drink whiskey neat, but when I got a 50 +% ABV (cask strength) single malt is forced to dilute it after the first sip. Strong strength ‘sleepy’ taste buds on the tongue and creates strong alcoholic vapors that block the path of the weaker odors of the bouquet to the nose. This gets that same feeling of disinfection in the mouth, leaving you a low-quality moonshine and the only flavor which you perceive is that of medical alcohol. Still, when you’re dealing with some very old and expensive whiskeys (20+ years) should be approached with more caution, because due to the long aging they are “fragile” and complex organic molecular bonds can be easily “ destroyed “by irrational adding water. Moreover, the feeling to watch the 30 grams of whiskey costing 100-something leve in your cup, I went to the movies is not the most pleasant.
So ultimately Mr. Wilson is right on the water, just be more careful with older whiskeys. At the risk of repeating myself will remind you that water also tastes, so any type of water is suitable for your single malt whiskey.
About the proper relationship between ice and jump I’ve written in other articles here will only add that even freeze pure water from a Scottish spring with low mineralization, the ice still remains ice. By this, I mean “strange” his property to be cold until melted. At low temperatures the receptors in the taste buds of your tongue falling into the anesthetic (narcotic) state and the only thing you will note in the comments section of the cellar book-and you will be — “whiskey was somehow cold.”
So, in a good mood, you are in optimal basis room, they’re useless and tumbler-and you bought a real cup of Scotch. You have prepared your white handkerchief or napkin, you painted the wall white or you have prepared some other white background and finally are stocked with enough weakly mineralized water quality. And if all systems are “all checked”, we can start with the first genuine part of the process of tasting — visual evaluation.
Pour about 25–30 ml (one finger) into the cup, raised in January against The light or against a white background that you have prepared admire the color, texture, and purity. Most people believe that whiskey is a liquid with a copper color. Actually not. The whiskey is colorless, like gin and vodka, but because, unlike those drinks, it goes through the process of aging, the end user enjoys saturated golden color. Several main factors determining the color — the time of maturing size of the barrel, previous use of the barrel (aging of sherry, port, Madeira) and the number of the full barrels (whether whiskey is a first, second, third, etc. filling). Generally, it considered that the dark and saturated color is the result of the long aging of whiskey, which is not always the case. Factors such as the size of the barrel and the number of filling strong influence. Two separate producers (provided that all other variables are equal) can bring the same color of whiskey in different ways. First, using the barrel type butt (500 liters) second-fill (second filling) aged whiskey for 15 years, after which it becomes beautiful and Oloroso Sherry saturated color. The second type uses a simple barrel type hogshead (250 liters) by fall for the first time (first-fill), then the whiskey matures in 12 years and the end result is still Oloroso Sherry color. The reason for this is that whiskey in smaller barrels matures more quickly due to the increased ratio between the contact surface of the barrel and the volume of whiskey in it. In addition, after each subsequent filling color assigned a whiskey barrel per unit time is paler.
As the operedelite color, swirl the glass so that whiskey is spilled on the inside and watch then flows back to the bottom. Small rivulets that droplets form called “feet” of whiskey. The density of the legs determines the density of whiskey. In the old whiskeys, legs are longer, which means it takes more time to whiskey settles back in the bottom of the cup. This is because the old whiskeys are characterized by a higher viscosity.
It should process the smell of whiskey. Most whiskeys are about 40% ABV, but be careful with those who alcoholic content was not reduced before bottling (so-called cask strength). They can reach up to 63% ABV and if not careful can temporarily lull your sense of smell. So with all whiskeys first smell careful. If you find that alcohol vapors are too strong, give yourself a break of a few seconds, breathe deeply the fresh air and again venturing into the smell. It is quite possible flavors of whiskey are “closed” by the excessive concentration of drink, so add a little water. Niel Wilson claims that on ISSUES water is good to be guided by the alcohol content of whiskey, that is 30ml whiskey with 40% ABV must thou diluted with 12 mL water (40% 30ml). Michael Jackson, in turn, supports the idea that when you first tried a brand of whiskey, you should pour water MNO okra TNO and in very small amounts each time to assess how changed the aroma and taste, that is, how many flavors They have “unlocked” and how many are missing. So easy to detect the limit, after which the addition of more water, would be “spoiled” whiskey. Once you do this experiment, you should write down what you learned about whiskey, so the next time it gets you a glass of it, you will know exactly how much water to dilute it.
It is better to sip whiskey before you dilute it and after you’ve smelled initially. Take a small sip and hold it on your tongue, then Raise your tongue and touch in the palate. Thus whiskey will spill and will envelop your entire tongue, while filling your mouth, creating a special feeling called mouthfeel. Hold for a moment and swallow slowly, so the whiskey will come into contact with the receptor all areas of your tongue — sweet, salty, sour and bitter. This phase is very important because the impressions left after odor would be strengthened and you can more accurately determine how you experienced whiskey. For precisely this reason it is better to let the bowl aside for a few minutes to give you a break and allowing the whiskey to be developed. If you cover glass is better to put it. As a return to the whiskey will be happy to discover new flavors and tastes that previously escaped you.
The language you will find elements of tartness and pungency in the drink. The reaction of the rest of your mouth will determine properties such as smoothness, roughness, density, and viscosity. In some whiskeys can feel greasy or repletion elements, but this is not always unpleasant. Remember to always leave whiskey to “costs” out of your mouth to be able to leave their mark.
After you finish the whiskey, the only thing left in your mouth is the end (finish). It is often determined by the heavy and slow fragrances that often remain in the background, but they are the last to leave the whiskey after the addition of water. However, strong and sharp flavors, as well as characteristics such as density, viscosity or grease some elements may be present in the terminus, and even several hours after drinking. If you do not record your impressions of whiskey at the time of drinking, you might be heavily influenced by the ending. It is also good to spend a few days in the same whiskey, returning to him every night and discovering new flavors — you’ll be amazed how much stuff you missed the first attempt or how any particular taste, stood locked in your mind suddenly comes out and you are able to give his name. In fact, you will find that the naming of aromas, flavors, and other characteristics, it is not a simple task, but it is something that is easily digested with time and experience.
Never underestimate the skills to describe whiskey. You will see that over time, this activity will be a unique experience for you and your friend’s enthusiasts. You will be surprised yourself by yourself. Sure finally feel free to share your annotations with other whiskey connoisseurs. That’s why clubs are whiskey.