Scotch tasting techniques?

[Drac]

Evening all,

Went to a pub today and they had a tasting technique guide for scotches. Just curious if it was accurate? I've always used wine techniques. Here is a reproduction of their handout -

1) Breath over your glass with mouth and nose open to allow as much air as possible to reach your olfactory nerves! Swallow the air, and than slowly exhale and let your mind wander while deciding on the flavors you taste.

2) Take a sip to your mouth, swirl and "chew" the spirit as you coat the inside of your mouth, again breathe through, swallow and exhale, again decide on tastes, flavors and textures.

3) Take the straw in your water glass and put your finger over the top, transport the water to your whiskey glass and drop in. The addition of a drop of water is known as "cracking" the spirit. This allows molecular bonds to break, freeing up a new range of aromas and flavors to be tasted and noted!

Jim

[Livingston]

As I understand, yes, that is the way to taste single malts. Of course, that is based on a small sample for tasting, not a "normal" amount.

[xman]

3) Take the straw in your water glass and put your finger over the top, transport the water to your whiskey glass and drop in. The addition of a drop of water is known as "cracking" the spirit. This allows molecular bonds to break, freeing up a new range of aromas and flavors to be tasted and noted!

I have often preferred a small shard of ice to water. I find the slight cooling effect quite pleasant. I frequently order the ice in a side glass at the bar because invariably the barman will ƒµ¢< it up, bring me an ounce or two of fine single malt DROWNING in ice and expect me to pay for it.

[artificer]

I have often preferred a small shard of ice to water. I find the slight cooling effect quite pleasant. I frequently order the ice in a side glass at the bar because invariably the barman will ƒµ¢< it up, bring me an ounce or two of fine single malt DROWNING in ice and expect me to pay for it.

I too enjoy a tiny sliver of ice over water. I'd read something about it a LONG time ago. I can't remember the source, but it said something like "While it's true that Scotch should be enjoyed at room temperature, allowances have to be made for the fact that, without central heat, room temperature in the traditional Scottish dwelling was cooler than the 68-72*f most homes are kept at today."

That may have been complete garbage (?), but I do find that I enjoy the slight coolness of the ice shard - with the additional bonus of ice cubes sometimes getting extra water filtration before being made. Public taps around here taste so strongly of chlorine it's like adding some swimming pool water to your drink!

[Oldhiker]

speaking of adding water to whisky, I normally don't but the other day I tried a new whisky and found the taste a bit odd. I added a few drops of water and it clouded up?? I tasted it again and not much change. The cloudyness never cleared up?

what was that ?

[artificer]

speaking of adding water to whisky, I normally don't but the other day I tried a new whisky and found the taste a bit odd. I added a few drops of water and it clouded up?? I tasted it again and not much change. The cloudyness never cleared up?

what was that ?

There are several single malts that will cloud slightly with a drop of water. The one that immediately springs to mind is Ardbeg. I'm not sure of the chemistry behind it, but rest assured it doesn't adversely effect the whisky.

[Streetcar]

Cask strength (non-chill filtered) whisky will cloud up with the addition of water. Here's a link to the science behind it if you're interested:

http://www.maltmaniacs.org/malt-111.html

[artificer]

Cask strength (non-chill filtered) whisky will cloud up with the addition of water. Here's a link to the science behind it if you're interested:

http://www.maltmaniacs.org/malt-111.html

Ah! THAT'S what it was. Thank you (great article BTW)

[SFCRick]

thanks for posting that.