Tasting Book

Definition

A tasting notebook is a systematic registration tool for recording whisky experiences. It provides a consistent framework for noting identification, context, and sensory characteristics of each tasting as well as an overall assessment.

Structure for an entry

• Date of tasting

• Whisky: distillery and name, country of origin

• Vintage/year and cask maturation

• Alcohol by volume

• Glassware and serving conditions (glass type, temperature)

• Color description

• Nose notes (top notes, middle notes)

• Palate notes (freshness, sweetness, spice, bitterness)

• Body and mouthfeel (body, texture)

• Finish and aftertaste

• Rating (e.g., 0–100 or 0–10)

• Comments and considerations

Notation method

• Use a consistent vocabulary for aroma and taste

• Note both intense and evolving notes

• Indicate any influence of the cask, maturation, or water addition

• Keep notes concise and precise, and refrain from subjective assumptions based on mood

• Record any references, e.g., vintage or batch number, if available

Recommended practice

• Note at room temperature and with the same glass

• Read through the notes after a short pause for consistency

• Make a brief assessment alongside a detailed note

Example of an entry

Date: 20-02-2024
Whisky: Glenlivet 15 Year Old
Distillery: Glenlivet
Country of origin: Scotland
Vintage: 2009
Cask: ex-bourbon
Alcohol by volume: 43-46%
Glass: Glencairn
Temperature: room temperature (approximately 18-20°C)
Color: amber-golden
Nose: ripe apples, vanilla, oak, light grain
Palate: sweetness from fruit, honey, spices, a slight tangy note
Body/texture: medium body, smooth
Finish: long, oak, spicy
Rating: 86/100
Comment: Balanced and approachable; a good example of fruity distillate with moderate cask aging.

Related concepts

• Notes

• Tasting

• Whisky journal