Music to Your Nose

To the uninitiated, the idea of 'nosing' whisky may seem a little eccentric, but the master-distiller's ability to judge by sense of smell alone when a malt is ready for bottling, has always been a distinctive part of whisky culture. Amongst whisky drinkers who appreciate this extra dimension as a prelude to tasting, its importance has led one connoisseur to write that "nosing is no less than forty percent of the pleasure". Indeed, while there are only four basic flavours which can be detected by taste (bitter, salt, sweet and sour), the human nose has over one thousand different smell-receptors. Moreover, smell is an intrinsic part of taste. Without smell, taste loses its depth and richness. For malt whisky a subtle and well-balanced bouquet means a smoother, more rounded taste. In part, this explains why Glenmorangie single malts are so easy to enjoy, so palatable for the novice. There is no sudden shocking sensation of peat or sherry to overpower its subtle, mellow tones. Perhaps the best way to approach nosing is to compare Glenmorangie's bouquet to an orchestra. To the uninitiated listener, it produces a unitary noise. The trained ear, meanwhile, can pick our every single instrument, right down to the subtleties of the first and second violins. The trained 'nose' works in much the same way. Certainly, some people have more sensitive equipment, but just as with music, the beginner can soon learn to detect the basic elements. Nosing is not an art restricted to an exclusive cadre. Don't be disappointed if you can't instantly locate almond, bergamot and cinnamon. Simply start by enjoying the overall impression of the fragrant harmony. Nosing and Tasting Glenmorangie Most professional tasters nose the whisky straight for the 'nose feel' effect, then add about half as much pure water or still mineral water at room temperature. Here is an outline of the formal procedure normally followed: Stage One - Appearance : Note the colour and brightness. Stage Two - The Nose : It is always difficult to put words to aromas. First, what is the effect on your nose (pungent, prickly, warming, drying)? How 'forward' or 'shy' is it? Don't inhale too deeply, as the strength of the alcohol vapours may dull your senses causing 'palate fade'. Then work through a checklist of aroma groups: cereal notes (malt, toast, vegetable); ester notes (fragrant, fruity, flowery); aldehyde notes (hay, leaves, flowers); sweet notes (honey, vanilla, sugars); wood notes (new wood, resin, old wood); oily notes (nutty, buttery, fatty). Stage Three - Mouth Feel : This is where the tasting begins. Malts can normally be divided into three different textures: 'mouth-coating', which means it is rather viscous, 'mouth-warming', which means it is spirity, and 'mouth-furring' which is slightly astringent and dry. Stage Four - Primary Taste : What are the initial flavours you pick up as the liquid slides over your taste buds? Is it sweet, sour, salty, bitter? Stage Five - Back of the Palate : As you swallow, is the back-palate flavour consistent with that promised by the bouquet and first taste? Or is it beginning to play a different refrain? Stage Six - Aftertaste : Is it a short finish, a rapid fade, or does the flavour linger like a northern sunset? Are there any echoes of earlier flavours or scents which return? Tasting Notes Music to Your Nose The Named Aromas Linking Aromas to Creation The Visitors Book The Portfolio of Malts