There's a whole world out there that goes well beyond the tasting of wine. Almost all of your major spirits and liquors have a form of tasting that allows a higher degree of appreciation for each beverage. One such tasting that seems to be taking flight is that of scotch. So, how do you go about tasting it?
Features
Surprisingly, the largest part of scotch tasting isn't really tasting at all; it's smelling. Not that there isn't actual tasting involved, but the two are basically married in the process. As you take a drink, you'll also take a whiff, or as you take a whiff, you'll take a drink. But, that's only the first part. Along with smell and taste, you'll also engage your sense of touch, so to speak. No, you're not putting your finger in the glass to give it a little feel. Essentially, what you're doing is allowing the scotch to be felt in your mouth and throat -- its weight, its texture, its burn. Now, you've just tasted scotch.
Identification
As you become more and more accustom to the process of tasting scotch, you'll begin to truly discern the aromas in a glass. Aromas for scotch are broken up into two different categories -- production and maturation. Within the aromas from the production of scotch, you'll find three main groupings -- a leafy, sometimes floral bouquet, a more fragrant, fruity scent, a smoky, occasionally burnt fragrance. Within the aromas from the maturation of the scotch, you'll find four groupings -- a vanilla, sometimes alcohol odor, a buttery, yet nutty tang, a honey, almost toffee perfume or a woody, cedar scent. Of course, a scotch may have hints of a number of groupings based on how it was produced and how it was matured.
Types
Taste is a tad bit easier to discern between the varying flavors than that of smell, especially when you're new to tasting scotch. For taste, it all comes down to four very basic flavors, and the word flavor is used fairly loosely -- salty, sweet, sour and bitter. More often than not, all four will be present and fairly balanced in good scotch. As it slides down your tongue, each will be hinted at depending on where it is in your mouth. After the primary taste dissipates, a secondary flavor will move in, and they fairly often match the mix of aromas.
Effects
As the scotch rolls into your mouth, you'll also have a chance to feel its weight, its texture and finally its burn. You'll find some very smooth, others a bit thick. You may have a scotch that bite back, for lack of a better term, or one that is rather dry. You may even find some that are light and spirited or rich and creamy. It runs the gamut, and plays an important role in the tasting of your scotch.
Significance
Of course, another crucial part of tasting your scotch is the glass. And don't go out and buy a "traditional" scotch glass. You should really use a snifter, much like that used for brandy. The snifter is made in such a way that it brings the aromas up to the top of the glass and displaces the scotch across the mouth in a proper way. Who knew there was such a science to a glass, but there is, and it is worth it.
Tags: your mouth, aromas from, aromas glass, find some, scotch find
