Nosing

Nosing is the systematic sensory method for examining a whisky's aromas using the sense of smell. Through targeted sniffing, primary, secondary, and tertiary notes are identified, reflecting raw materials, cask aging, and production processes.

Equipment

• Nosing glasses: tulip-shaped glass (e.g., Glencairn) that concentrates the aromas around the nose and allows room for aroma development.

• Notetaking materials: a notebook and a pen to document impressions.

Process

• Preparation: Pour 2–4 cl of whisky into the glass and let it rest for 30–60 seconds to dampen the alcohol character.

• Release of aromas: Gently swirl the glass in small circles to release the aroma molecules.

• Nosing: Bring the nose close to the opening (about 1–2 cm above the glass) and inhale in short, controlled breaths. Repeat again after 10–15 seconds to notice changes.

• Noting: Record the notes that appear, and group them into primary (fruit, vanilla, honey, grain), secondary (spices, oak, caramel, chocolate) and any tertiary notes (peat, smoke, nuts).

• Evaluation: Consider how notes change over time and with temperature; note differences between the first and later smells.

Aroma categories (examples)

• Primary notes: apple, pear, citrus, vanilla, honey, malt.

• Secondary notes: cinnamon, cloves, oak, toffee, chocolate, nuts, licorice.

• Tertiary notes: peat/smoke, dried fruits, coconut, leather.

Factors affecting nosing

• The shape and size of the glass affect the concentration and direction of the aromas.

• Room temperature and time in the glass change the aroma experience; higher temperatures often yield stronger alcoholic notes.

• Olfactory sensitivity and how you're feeling today can affect the notes recorded.

Etiquette and safety

• Nosing should be performed calmly and without encouraging strong inhalations; avoid holding your nose too close to the glass and avoid contact with the inside of the glass.