tasting menu

A tasting event is an organized whisky tasting, where a selection of whiskies is evaluated according to a predetermined plan to enable a systematic comparison of aroma, flavor, and finish. Participants follow a structured process under the guidance of a facilitator.

Formål

• Through a focused approach to describe nuances in aroma and flavor.

• To develop sensory evaluation skills and vocabulary.

• To compare whiskies from different distilleries, types, and age ranges.

Forberedelse og rammer

• Selection: typically 4–8 different whiskies per event; thematic or broad selection.

• Temperature and storage: the whiskies are presented at around 15–20°C; protect them from direct light and heat to preserve the aroma profile.

• Glasses and equipment: clear glasses (tulip-shaped or similar), one glass per sample per participant; spit cups for those who prefer to spit.

• Documentation: participants receive notes or a digital tool to record observations; the program may include background information for each sample.

• Practical considerations: water for between-rinsing and cleaning the glasses; appropriate bowls/water for cleansing.

Struktur på programmet

• Welcome and overview of rules and goals.

• Presentation of each sample in a fixed order (typically 4–6 samples), depending on the duration.

• Time frame for each sample: nose, palate, and finish with appropriate breaks.

Smagsteknik og notetagning

• Nose: initial aromas described with categories such as fruity, floral, spicy, woody, smoky, malt, etc.

• Taste: assess body, balance, alcohol strength, sweetness, bitterness, and remaining aromas in the mouth.

• Finish: length and changes in the taste (e.g., spicy, drying).

• Notes: systematically describe color and texture, aromas and flavors, balance between body and finish; using a common glossary can be helpful.

• Evaluation: often a simple scale (e.g., 1–5) is used for aroma, taste, and finish, or an overall character.

Eksempler på beskrivelser og duft-/smagskategorier

• Aroma: fruity (apples, pears), floral (notes of flowers), spicy (spices), smoky, vanilla, caramel, oak.

• Taste: sweetness (malt-sweetness, honey), fruitiness, spices, body, dryness.

Praktiske hensyn

• Responsible alcohol consumption and age restrictions; clear participation rules.

• Safety and etiquette in handling glasses and spit.

• Allergens and dietary considerations.

• Reuse and disposal of leftover samples.

Variationer og kontekst

• Blind tasting: participants evaluate whisky without knowing the producer or alcohol percentage to reduce bias.

• Thematic events: geographic regions, age classifications, peated vs non-peated variants.

• Virtual or hybrid events: tastings conducted via digital platforms with pre-shipped samples and group discussion.

Dokumentation og arkivering

• Recorded notes can be used for future reference, comparison, and communication of the experience.

• Notes can be stored in a shared database or publication for a lexicon.