Half of the judgement at a tasting.is already made in the mind before
However, we have to concentrate solely on the appearance, smell and
So the eyes, nose and mouth are challenged. Without further narrowing down clues - such as - it becomes really difficult!
First we look at the whisky is, the younger it is, and the darker it is, the older it is. However, it must be taken into account that a certain cask ageing also produces a darker whisky.
A possible can also be perceived by looking at the whisky. Without chill-filtering, streaks or floating particles may appear in the whisky. We can easily determine the of the in the alcohol meter . To do this, pour the whisky into the spindle and read off the alcohol content. This also shows whether we need to the whisky.
Then the nose comes into play ... take a nose! and spiciness are probably smelled the quickest and best. Other notes such as wood, fresh fruit, ripe fruit, vanilla, spices and so on are certainly more difficult to perceive and require some practice. If we smell notes of sherry, rum or wine, we can conclude that the wine has been aged in a cask.
Next comes the taste ... take a sip! The taste gives us further clues. Here we pay attention to the alcohol sharpness to get closer to the age of the whisky. The taste of fruit, wood, vanilla and spices helps us to find the whisky in the glass. And then the guesswork begins. In a group, guessing is certainly great fun. Without clues, however, you can't determine exactly which it is, only the direction. A blind tasting can be enhanced by mixing an 'outlier', for example a rum, among the whiskies. Or you can use a coloured glass so that you can't see the colour of the whisky.
Whether 'blind' or not - have fun tasting!