colourThe maturation process infuences the colour of single malt whisky. For example, Nàdurra, which is matured in First Fill American Oak casks is a lighter hue, with bright, lemony shades. In contrast the 21 Year Old is matured in ex-sherry oak and has a rich amber hue. To judge the colour of the whisky, hold the glass up to a neutral background and look closely. Then, use the colour chart in The Dram Room to compare the varying colour of each whisky. Simply match the colour of whisky you observe to what you see on the online chart. nose Smelling, or ‘nosing’, a whisky is vitally important to the tasting experience. 90% of the taste sensation derives from this sense because your nose can recognise up to 35,000 smells and detect aromas diluted to one part in a million. Ensure you nose the whisky more than once. Your frst inhalation will be a rush of alcohol, your second will make the characteristics of the whisky easier to discern. As the bouquet opens, you’ll experience a full journey of aromas. Adding water to the dram can aid this process. A tulip shaped glass is best for nosing single malts. It traps the aromas and releases them through the small area at the top. palate To appreciate your dram fully, take a mouthful of whisky, hold it for a moment and then swallow it slowly. You should frst notice its texture in your mouth – known as ‘mouth feel’. This is the viscosity, pungency and smoothness of the liquid. Pungency is apparent in very strong spirits that may sting your nose and tongue. Once you’ve tasted the whisky you’ll discover new aromas as well as those you identifed when nosing. finish This is the length of time the favour lingers in your mouth after you’ve swallowed. In older whiskies this aftertaste can last for many hours. water Adding water to a dram opens up the fatty ester chains, encouraging the release of aromas. For some, this may require only a few drops. For others, a healthy splash does the trick. Tasting Guide colour nose palate finish G I N C L E A R F I N O S H E R R Y C H A R D O N N A Y L E M O N P A L E G O L D B R I G H T G O L D L I V E L Y G O L D D E E P G O L D R I P E A P R I C O T O L D G O L D C O P P E R A M B E R R I P E G O L D R I C H A M B E R O Vanilla O Sweet O Spicy O Apple O Clean O Marzipan O Pineapple O Fruity O Oaky O Liquorice O Creamy O Bitter O Chocolate O Hazelnut O Balanced O Long O Warm O Smooth O Almond O Smoky O Raisins O Nutty O Peach O Pepper O Exotic O Lemon O Rich O Floral O Nutmeg O Citrus O Refreshing O Tingling O Dry O Sharp O Ginger mouth feel O Rich O Crisp O Velvety O Dry O Creamy O Clean O Silky nut O Nutty O Hazelnut O Walnut O Almond O Oaky O Smoky sweet O Vanilla O Sweet O Marzipan O Chocolate O Crème brûlée O Toffee O Floral spice O Nutmeg O Cinnamon O Ginger O Aniseed O Liquorice O Spicy fruit O Fruity O Peach O Orange O Apricot O Pear O Lemon O Plum O Coconut O Apple O Cherry O Pineapple Tasting Notes MY RE S ULT S expression notes Bright Gold Bright Gold Pineapple Floral Vanilla Cinnamon Velvety Fruity Oak Spicy Nutty Ginger Hazelnut Almond Tasting Notes A L A N WI NC HE S T E R’ S RE S ULT S colour colour nose nose palate palate finish finish Old Gold Amber Pear Velvety Chocolate Cinnamon Ginger Walnut Chocolate Long Ginger Smoky Warm Hazelnut Liquorice Tasting Notes A L A N WI NC HE S T E R’ S RE S ULT S colour colour nose nose palate palate finish finish Pale Gold Rich Amber Vanilla Ginger Peach Cinnamon Nutmeg Ginger Dry Clean Liquorice Long Spiced Balanced Tasting Notes A L A N WI NC HE S T E R’ S RE S ULT S colour colour nose nose palate palate finish finish Bright Gold Pear Spicy Marzipan Hazelnut Tasting Notes A L A N WI NC HE S T E R’ S RE S ULT S colour nose palate finish