Welcome to the latest Summerton ClubWHISKY REVEALED

Ian Wisniewski (food, drink and travel writer, broadcaster and all-round whisky expert) poses the question for industry expert, Sebastian Bunford‑Jones (The Glasgow Distillery Co. Global Marketing Manager):

What approach do you take when tasting whisky, what do you look for, and how do you assess what you find?

“When tasting whisky my approach changes depending on the purpose of the tasting. If I am tasting the sample with a view to write tasting notes for a new release or a single cask sample, e.g. to place the notes on a label, packaging or website listing, then I will always make sure to try the sample a number of times in a number of locations. To really get to know a whisky and become familiar with it I do believe that you need to approach it multiple times; the difference between trying a sample in a lab or tasting room in the distillery often gives vastly different results to tasting the same sample at home, on the sofa, or at a bar surrounded by other stimulations. One environment is much more clinical and precise than the others, but the others are much more representative of how the final consumer will likely enjoy the dram. To be sure for an accurate tasting report, therefore, I try and mix up the tasting location, time of day and mood I’m in (whenever timelines allow at least!) The tasting notes off the back of these different environments will be subtly different and give a more rounded description of the whisky at hand.

In addition to the standard ‘nose, palate, finish’ structure of tasting, I also try to think about mouthfeel – which I feel is often ignored or not discussed. The way in which a whisky interacts with one’s mouth and impacts your tongue as you drink it is really a huge part of the experience. Sometimes a whisky can have a great nose but when you taste it the mouth is very thin and the content feel watery and disappointing. On the other hand, I have tried samples where the spirit is tannic and sour and can feel like it is dehydrating you from the inside out! The best drams, in my opinion, are the ones which luxuriously and gently coat your tongue with a syrupy, velvety mouthfeel and leave you wanting more.”