5 Reasons Why Whisky Experts Always Smell The Spirit Before Tasting
During a whisky tasting experience, experts first analyse the hues of a spirit to examine its visual appearance. The next thing they do is spend some time appreciating the aromas that emanate out of the whisky. This is considered to be one of the most essential steps involved in whisky tasting, which seems to tell the expert a lot about the character and make of the spirit.
Nosing then becomes crucial for understanding the nuances of a good quality spirit. What ought to be spotted while taking in the aromas of whisky means being able to appreciate the spirit even more deeply. It is no wonder then that whisky connoisseurs and experts spend much time deciphering the aromas of the spirit without ever skipping this step.
Read on below to know more about why whisky experts always take time to smell the whisky before tasting and how it affects the overall experience of the spirit:
Aromas Carry Flavour
Contrary to the popular understanding that flavour lies in the actual tasting alone, aromas are in fact one of the primary indicators of the tasting notes of a whisky. In fact, the nose can detect several aromatic compounds, meaning the process of nosing actually reveals the whisky’s complexity. Whether the spirit is sweet or smoky or peaty or fruity or spicy is a characteristic that often reveals itself to the expert quite early on in the tasting experience, all because of the aromas that the spirit seems to unravel when it is served in a rocks glass.
Nosing Prepares The Palate
A whisky tasting is a very complex and layered experience. It begins simply by observing the different colours of the spirit before actually tasting its many flavours. And the step in between, that is nosing for the aromatic elements in the whisky, is that which prepares the palate for the flavour profile which is to follow. Recognising whether the whisky carries vanilla-like, peaty, smoky or fruity aromas in turn enables an expert to better identify and expect what kind of flavours will become apparent on the palate during the actual tasting. With this, it becomes easier to spot and appreciate the deeper and hidden notes in the whisky.
Also Read: Spirit Experts Always Drink Water Between Tastings — Here’s Why
Unravels The Spirit’s Character
Another essential role of the aromas of a whisky is what they speak about the spirit’s style, cask influence and maturity. In fact, this is one among the more significant reasons that connoisseurs spend so much time with the aromatic compounds of the spirit. The whisky’s character reveals itself through its fragrance: rich, sherried whiskies often smell of dried fruits and nuts, while peated Scotch announces itself with a smoky aroma even before the actual tasting takes place. So, what kind of whisky it is, how it was made and what is the resulting profile all make themselves apparent when the whisky’s aromas are examined carefully.
For Detecting Flaws Or Off Notes
While whiskies are generally diligently distilled and aged spirits, there are those batches whose storage or bottling can inadvertently affect the spirit’s character. This means that closely examining the aromas of the whisky enables the expert to spot any notes of cork or taint or mustiness before the tasting actually begins. So, experts most often than not, rely much on the nose or the aroma of the whisky to gauge how well-made it is.
Builds Into The Tasting Culture
And of course, appreciating the complexities of whisky is a carefully curated experience. Along with understanding the deeper flavours of the spirit, what is also interesting is exploring all the different tasting steps which gradually unravel the whisky to the expert. Nosing is one such significant moment which turns the tasting into a more nuanced, intentional, mindful and exquisite experience.
Drink Responsibly. This communication is for audiences above the age of 25.
