Personally, I try to stay above the alcohol ‘burn’ zone, so just in the rim of the glass, is this to far or close?? I also swirl the malt, but guess that’s right to do??
What do I need to do to get all the smells and flavours out of nosing.
Thanks in advance.
dram_time wrote: I also swirl the malt, but guess that’s right to do??
At a Highland Park tasting in Glasgow last week, Gerry Tosh suggested swirling is for wine. Leaving the whisky unswirled allows the different aromas to reach your nose at their pace. He also noses on a one-two-three basis to allow the nose to get used to the alcohol, then a deeper nosing
1. With clean hands put the palm of one hand over the glass
2. Shake the glass so some liquid is deposited on your hands
3. Put the glass down
4. Rub your palms together
5. Cup your hands and sniff away.
You would need to use a neutral pH non smelling soap of course to clean your hands.
I find this method opens up a lot more aromas (maybe some of the alcohol is dissipated?)
Mind I would guess some here would frown upon the waste doing this.
(For example, brand ambassadors for Johnnie Walker Green are telling us it must be drunk with ice; brand ambassadors for JW Gold and/or Blue are telling us to drink it frozen. Both techniques reduce the flavour of the whisky, so how much credit do you give these guys? )
Richard Patterson, on the other hand, is a Master Blender, and relies chiefly on his nose to assess whiskies and to create his blends and vattings. He certainly recommends swirling the glass.
Which of the two do you think is the more authoratative voice?
I have heard of the "shaken not stirred" concept - but not as a nosing method - more as an experiment in "getting to know the whisky" - as Oiler_Kiwi 99 suggests. I'd be just as keen to dab some behind my ears and see what reactions that creates...
I have the most experience with the Jim Murray school of warming the whisky (preferably in a glass that allows - such as stemware, like an ISO Tasting Glass) with one hand cupped underneath - while covering the top of the glass with the other hand to let the aromas amass... then, once sufficiently warmed (look for the condensation on the sides of the glass) - take the top hand away (and this is where one could do perhaps an Oiler_Kiwi 33 and first sniff the hand) - followed by gently approaching the glass and nosing away, stopping well before immersing the nose fully in the glass. For most regular strength whiskies - this means getting sufficient nose impact from an inch or two away.
I tend to do this without water (most of the time) - but will experiment with a teardrop-sized amount ocasionally.
I'll often sit and nose a whisky for up to half an hour before the first taste (whisky foreplay)... as the warming - nosing - and imagination build...
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