How to drink whisky properly: a guide for those who want to savour
Whisky is not about drinking in a gulp or about status in a glass. It is a separate interesting story that hides in every sip. And to understand it in full, you need to know a few important things. Below, we will tell you about aroma, water, temperature, glasses, and even science.
Water
Is water in whisky a betrayal or a skill?
There is a myth that it is bad form to add water to whisky.
The facts are different: a little water (just a few drops) brings out the flavour better.
Moderate dilution with water (up to 20-30% water) enhances the aromatic component, especially for hydrophobic compounds (woody, smoky, fruity notes), making the whisky more expressive in taste. At the same time, hydrophilic notes (essential and acidic) are muffled
Scientists have proven that it is water that helps essential oils and smoky notes to ‘break free’, while harsh alcohol becomes slightly muted. Moderate dilution with water (up to 20-30% water) significantly enhances the aromatic component, especially for hydrophobic compounds (perceived as woody, smoky, fruity notes), making the whisky more expressive in its taste. At the same time, hydrophilic notes (essential and acidic) are muted. (“Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis’, by P. Layton Ashmore (Department of Food Science, Washington State University, USA), Aubrey DuBois (Department of Food Science and Human Nutrition, Michigan State University, USA) Elizabeth Tomasino (Department of Food Science & Technology, Oregon State University, USA), Foods 2023, 12(6), 1276.
Based on the above, we recommend diluting whisky with pure water to a concentration of 40-45% so as not to destroy the balance of flavour.
How much to drink?
A few drops if the whisky is stronger than 46%.
A quarter of a teaspoon is a classic.
You can definitely try it. It doesn’t hurt, that’s for sure.
What should be the temperature?
This factor is not a trifle, it also affects the taste and aroma. A glass of whisky should not be kept in the freezer. Also, do not put an ice cube in the drink, because it is not a cocktail.
The ideal temperature is 18-22°C, as this is when the taste and aroma will be most balanced. At room temperature (20-23°C), the aromatic compounds evaporate optimally, which is very important for ‘sniffing’ the whiskey before taking a sip. At higher temperatures (over 30°C), alcohol vapours begin to dominate, interrupting the nuances of the flavour notes. When the temperature drops (below 15°C), some of the aroma is lost, although the drink becomes softer. These conclusions were reached in the study ‘Headspace Congeners of Blended Scotch Whiskies of Different Product Categories from SPME Analysis’ by the authors: K.-Y. Monica Lee, Alistair Paterson, Lorraine Birkmyre, John R. Piggott (Centre for Food Quality, University of Strathclyde, UK), Journal of the Institute of Brewing 16 May 2012.
Ideal serving temperature: 18-22°C.
It should also be borne in mind that ice drowns out nuances, heat interrupts the aroma, and room temperature is just right.
Glass
An ordinary glass will definitely not work here. If you want to feel the full flavour, it’s better to take a tulip-shaped glass (like Glencairn) or a ‘tulip’ with a narrow neck.
Why is it cool? This shape allows you to collect the aroma and prevents the alcohol from getting into your eyes, it is ideal for ‘sniffing before the first sip’ because it reduces contact with the air.
Taste like a professional
Whisky should not be swallowed in a hurry, it is not a ‘shot’, but a kind of performance in several acts.
Proper tasting looks like this:
– First, you need to sniff, without completely immersing your nose – you just need to bring the drink closer and inhale
– Next, take the first sip – it should be small to prepare the receptors
– Second sip. You should hold the drink in your mouth for a few seconds, swish it around and feel the bitterness, malt, and smoke
– Catch the aftertaste. Don’t rush to drink more – feel what’s left on your tongue
By the way, modern scientists distinguish at least 8 types of aromas in whiskey: caramel, vanilla, peach, smoky, floral, cider, phenolic, and fruity (research by Helen Haug, Andreas T. Grasskamp, Satnam Singh (Department of Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging, Germany), ‘Quick insights into whisky – investigating rapid and efficient methods for sensory evaluation and chemical analysis’ Analytical and Bioanalytical Chemistry, 02 September 2023 Volume 415, pages 6091-6106, (2023).
How to avoid extraneous influences for a pure taste?
To do this, you need to follow these recommendations before tasting:
– Avoid spicy food or coffee for at least 30 minutes
– Rinse your mouth with unscented water
– Do not use scented cosmetics – this can change the perception of the aroma
What not to do with whisky
– Do not pour Coca-Cola – this is a completely different genre
– do not put ice – we have already mentioned this above
– do not mix expensive whiskey with juices – this is a real waste
– take your time when drinking, whiskey is a drink for conversation and reflection
What do professional tasters say?
Jim Murray, the author of the Whisky Bible, says that ‘Whisky is not to be drunk, but listened to. Every sip is a story’.
Thomas S. Collins, an analyst of flavour compounds, says that ‘Dilution with water is not a betrayal, but a scientific way to discover the spirit of this drink’.
So, whisky is not just alcohol. It is a mood, a depth and a separate culture.
To drink it properly, you need to choose the right glass, serve it at the right temperature, add a little water if you want to reveal the flavour fully and feel what each sip says.
