Taste Single Malt Scotch

Single malt scotch whisky is becoming increasingly popular all over the world. It is a complex and versatile spirit that you can enjoy as an aperitif, alongside a meal, after dinner or as a nightcap.

Steps

 * 1) Get some single malt scotch whisky (remember: it can ONLY be called scotch if it is distilled in Scotland - all others are single malt whiskies if not blended with the product of another distillery). To begin, try some of your friends' favorite whiskies or go to a whisky bar and ask for recommendations. If these options are not available, go to your local liquor store and pick up a bottle.
 * 2) Buy a good glass. The tulip glass is the preferred style because it focuses the aromas and splashes the spirit onto the tongue in a wide fashion. Riedel and Glencairn make variations on this style. Some whisky drinkers prefer tumblers or snifters.
 * 3)  Pour yourself a dram. Depending on your experience and how much you want to drink, this amount can be anywhere from half an ounce to two ounces.
 * 4) Tilt and turn the glass. Let the whisky coat the glass. This increases the surface area, permitting greater evaporation and thus enhancing the aroma. Observe the consistency as it sticks to the sides of your glass.
 * 5)  Nose the whisky. Place your nose a few inches away from the glass. What do you smell? Now get a little closer. How is that? Now get as close as you can without letting the alcohol burn interfere. What other aromas are there? Keeping your mouth slightly open as you nose the whiskey will help you to better discern and 'taste' the different aromas.
 * 6)  Add water. (Optional) as much as half-and-half or as little as a few drops. Adding water depends on the strength and style of the whisky and the taster's preference. Regular bottles contain 40% to 46% alcohol by volume (ABV) and are diluted using the distillery's water source. Some whisky purists (Jim Murray, for example) feel that as it has already been diluted, further dilution is unnecessary. "Cask strength" whiskies are stronger (generally 46% to 60%) and require more water. Avoid tap water, because the chlorine and/or dissolved minerals will interfere with the taste.
 * 7) Gently agitate the whisky. Nose the whisky again. Change the angle and distance of the glass to pick up all of the subtle aromas. Continue this for a few minutes while the water marries with the whisky and releases additional aromas you may not have noticed at first. If you have added water, have patience. It takes a good amount of time before the whisky and water are completely married.
 * 8) Take a sip. Take just enough to coat your mouth and begin to slowly swirl it around your tongue. Feel the consistency of the whisky. Some feel thicker, oilier, or grittier than others. This is referred to as the "mouthfeel." Try and coat your tongue so that the whisky touches all of your taste buds.
 * 9)  Taste the whisky. Try to hold the whisky in your mouth as long as it takes to notice all of the different flavors.
 * 10) Swallow. Try not to open your mouth or close your throat. Let in a tiny amount of air through your mouth and breathe through your nose slowly as the fumes rise up into your sinuses. You may notice different flavors. This is called the "finish." Once the flavors subside, breathe normally.
 * 11) Repeat steps 7 through 10. Unless one is tasting whiskies in quick succession, consuming a dram can often take half an hour or more. Notice how the flavors and aromas change throughout your session.

Tips

 * When at a bar or pub, whisky purists order their drinks "neat", meaning without a mixer such as soda, fruit juice, water or ice. Neat is the recommended way to order whisky, even if you simply prefer to add water yourself.  "Straight up" can result in confusion since some bartenders may interpret it as shaken with ice which is a common martini technique.  "On the rocks" refers to pouring the whisky over ice.
 * The use of a small amount of water is common to open up the flavors of the spirit. Most whiskies produce a deeper, buttery or otherwise more complex flavor with the addition of even tiny quantities of water. Bottled water is preferred since the chlorine and dissolved minerals in tapwater can potentially taint the flavor of the whisky.
 * Whisky drinkers disagree about whether one should add ice to the whisky. Most believe that chilling with ice subdues the complex flavors of single malts. Others believe the ice changes the entire dynamic of whisky in a positive way. Feel free to make your own judgment.
 * Experiment. Whisky tasting is a matter of practical wisdom and personal experience, not theory.
 * More expensive is not necessarily better. You can build an excellent whisky collection with bottles that cost less than $70 each.
 * Older is not necessarily better. Aged whisky will mellow as it takes on more characteristics of the barrel and will concentrate over time as the alcohol evaporates.
 * Notice the relationship between the style of the whisky and the taste and complexity. Where is the distillery located (e.g. Islay, Speyside, Highlands)? How old is it? Was it aged in a used Sherry or Bourbon cask? Was the malt peat-dried? Was it chill-filtered? Was spring water added or was it bottled at cask strength?
 * Whisky drinking is more enjoyable and more rewarding when you are relaxed and free of distractions.
 * Experiment with bigger and smaller sips to discover nuances to the taste.
 * Some whisky needs time to breathe. After opening a new bottle, have a glass and then let it sit for a week or two. Notice the increased complexity. This is especially true for cask-strength bottles and certain brands like The Balvenie and Glenfarclas.
 * Write your own tasting notes. It will motivate you to find more nuances. It is not necessary to attach concrete names to the flavors (e.g. smoke, peat, sherry, fruit, coconut, toffee). Everyone experiences something different. It may remind you of a forest after rain or of a campfire on the beach. You may also describe it as dignified, evil, luxurious, or, if you can't find any words, complex.
 * Enjoy it with a friend and compare experiences.
 * Consider experimenting with Irish Single Malt Whiskeys. Irish malt is dried over a coal/coke fire rather than a peat fire and distilled three times instead of two.
 * Single malt whisky can be enjoyed on its own or paired with food. Some common suggestions are oysters, sushi and dark chocolate.

Warnings

 * Whisky is an alcoholic beverage. Check the drinking age for your area before tasting.
 * Although you are likely to drink it slower and in smaller quantities than other spirits, alcohol is dangerous if not consumed in moderation.
 * A $50 bottle of Scotch costs approximately $2 per ounce. Most bars charge about $10 per ounce for good single malt whisky.

Things You'll Need

 * A bottle of single malt Scotch whisky
 * A quality glass
 * Bottled spring water
 * At least a half-hour, free of stress and distractions
 * Additional time to allow your body to metabolize the alcohol before operating any heavy machinery or driving.

Related Tips and Steps

 * How to Taste Wine
 * How to Taste Dark Chocolate
 * How to Relax
 * How to Drink a Tequila Shot
 * How to Roll a Cigar

Sources and Citations

 * Malt Madness - Advice for beginners from one of the most influential single malt whisky sites on the net.
 * Scotch Hunter - A Guide to Single Malt Scotch
 * Malmanac Basic information on common bottlings from the original founder of the influential malt madness site.
 * Whisky Magazine Forum Chat with single malt beginners and friendly, helpful connoisseurs alike.
 * Whiskyfun Tasting notes and music reviews by influential Malt Maniac, Serge Valentin
 * Los Angeles Whiskey SocietyThe largest non-profit database of whiskey ratings and tasting notes in the United States.