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If you've spent any time exploring whisky seriously, you'll know the feeling. You're standing in a bottle shop, or browsing online, and you see a name that rings a bell. Did I try that? Did I like it? Was it the one with the smoky finish or the sherry bomb? You can't quite remember, and you wish you'd written it down somewhere.
When I first started exploring whisky seriously, I struggled to put words to what I was tasting. "It's... nice?" wasn't exactly helpful tasting notes. "Sort of sweet, maybe some fruit?" was only marginally better. I knew there was complexity in the glass, but I couldn't articulate it. Sound familiar?
When you pour a dram, one of the first things you notice is the colour. That beautiful amber glow in the glass promises richness, age, quality. Or does it? The truth about whisky colour is more complicated — and more interesting — than most people realise. Let me explain.
Every whisky review on this site follows the same basic structure: Nose, Palate & Finish. But what do those terms actually mean, and how do you properly taste whisky to identify what's going on in each stage? Let me walk you through it, based on what I've learned from tasting dozens of whiskies.
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