Over the years, I have listened to several brilliant experts on how to smell and taste whisky.
Charles McClean is arguably the current master in this category. A lawyer by training, who moved over to writing, he has a brilliant ability to make you feel present in the room where he is consuming his latest find.
I was recently presented with a 3 minute challenge to describe the process of smelling and tasting.
Let me give you some tips:
- Don’t conduct the process from a ‘neck-pour’ – that is a bottle that has only just been opened. The gem needs time to breath and to develop.
- Never rush this process. That dram moment is there to be savoured and enjoyed.
- Your taste buds and smelling receptors are individual to you. We do not all sense the same things.
- When you roll that dram over your tongue, ensure you cover all of it.
- It is usually preferable to do this in company, sharing your experiences.
For the experiment, I used one of all time favourites, the Deanston 12.
Let me know what you think.