Whiskey Tasting: What Should You Do First?

The moment you walk into a whiskey tasting, don’t just reach for the glass and drink. That first move sets the entire tone for your experience. Forget what you’ve seen in movies—no swirling, no dramatic sniffing just yet. The best way to start? Take a good, steady look at your whiskey.

Before you smell or sip, put your glass down on a flat surface and take a moment to notice the color. Is it pale gold, deep amber, or maybe something in between? This isn’t just for show—the color can actually tell you something about the whiskey’s age and even the type of cask used in aging. A lighter color usually hints at ex-bourbon barrels, while a darker shade might suggest sherry or new oak. You’d be surprised how much you can guess just from looking.

It’s a simple step people often skip in a rush to taste, but trust me—it matters. Catching those early details helps you set expectations and gets your senses ready for what comes next. Plus, it gives you an excuse to pause and soak in the moment before the real magic begins.

• Understanding the Setup
• Why the Glass Matters
• Look First: Observing the Whiskey
• Get to Know the Nose
• Sip Slowly: Your First Taste
• Finishing Up and Things to Avoid

Understanding the Setup

There’s no secret handshake to a good whiskey tasting, but the right setup makes a huge difference. Before you even think about picking a bottle, think about where you’ll taste. Bad lighting or a stinky kitchen takes the fun out of it. Find a clean table, some decent light, and as few strong smells in the air as possible—leave the scented candles for another day.

You don’t need a mountain of gear. Just grab a glass that lets you swirl and smell, like a tulip-shaped one or any basic tasting glass. Don’t use regular tumblers, since they flatten out all the aromas. Some folks get fancy and talk about Glencairn glasses, but seriously, any small, curved glass will do much better than a mug or coffee cup.

Here are a few basics to get you started right:

• Room temperature works best for most whisky—don’t chill it or set it out in the sun.
• Keep a glass of water nearby, both for sipping between tastes and resetting your palate.
• Have a notepad or your phone handy to jot down quick notes. Details slip fast once you start sipping.
• Clear your schedule—trying to taste too many whiskies when you’re busy is just a waste.

A study by the Scotch Whisky Association found that people enjoy whiskey tasting sessions more when they pay attention to the environment first. The idea is simple: if you’re chilled out and focused, you’ll actually notice more flavors and smells. And honestly, isn’t that the whole point?

Why the Glass Matters

Most people take any old glass from the cabinet and pour their whiskey, but the truth is, the glass you use really impacts your whiskey tasting experience. It’s not some snobby detail; it’s about making the most of what’s in your glass. The right shape can help focus the aromas, which is half the fun of tasting for real.

The Glencairn glass is one of the most popular choices—ask anyone who’s into whisky and they’ll swear by it. The tulip shape isn’t just for style. The narrow top channels those complex smells right to your nose, while the wide bowl lets the spirit breathe. This is important for sniffing out subtle notes, whether it’s vanilla, spice, or that classic smoky edge.

On the flip side, a tumbler (that chunky flat glass you see in movies) tends to let those aromas escape as soon as they form. Sure, it’s traditional, but it’s not giving your nose much to work with. For serious tasting steps, you want to keep as many aromas in the glass as possible until you’re ready to enjoy them.

• Best pick for tasting: Glencairn or any tulip-shaped nosing glass.
• Okay in a pinch: Copita or even a small wine glass can work.
• Not great for tasting: Wide tumblers or plastic cups—they just let flavors and aromas vanish.

If you’re curious, here’s a quick comparison of common whiskey glasses:

So if you want to enjoy all the hidden flavors in your whisky, pick your glass wisely. It sounds small, but it makes a big difference. Jasper (my cat) might not care what’s in the glass, but your nose and taste buds definitely will.

Look First: Observing the Whiskey

This step isn’t just about staring at your drink—it’s actually your first real clue about what’s in your glass. Before you smell or taste anything, hold your whiskey tasting glass up to the light. Take a second to really look at the color. The shades of whiskey range from pale yellow to deep mahogany. These differences aren’t by accident.

Let’s break it down. Color comes mainly from the barrel the whisky matured in. If you see a light gold, odds are it aged in an ex-bourbon cask for a shorter time. Rich amber or red usually comes from sherry casks or longer aging. Sometimes, though, distilleries add caramel coloring to keep their bottles looking consistent—especially common in big Scotch brands. Don’t feel tricked; it just means color alone won’t tell you everything, but it still gives some hints.

Now, give your glass a gentle tilt and swirl—not like a wine snob, just enough to see the “legs” or “tears” running down the inside. The thicker and slower the legs, usually the higher the alcohol or sugar content. Not exact science, but it gives you a sense if you’re about to sip on something bold or smooth.

• Hold the glass over a white napkin or sheet—color pops and makes judgment easier.
• Avoid holding the glass right in your palm; your hand can warm the whisky and mess up the next steps.
• If there’s sediment, it might be non-chill filtered, which lots of enthusiasts love as it means less processing.

Here’s a quick guide to what color might mean for your whiskey tasting:

So next time you pour yourself a dram, pause and really look. Your eyes are already starting your tasting long before your nose or tastebuds get involved. It sets the mood, sparks anticipation, and no, Jasper the cat is not getting any (he still tries).

Get to Know the Nose

The nose is probably my favorite part of whiskey tasting. Believe it or not, you’ll pick up way more from the scent than from your first sip. Our noses can detect over a thousand different aroma compounds, while your tongue is mostly sorting out sweet, sour, bitter, salty, and umami. So, smelling your whiskey isn’t just a formality—it’s where the real detective work starts.

Don’t go shoving your nose into the glass right away. Whiskey packs a punch—some have alcohol content close to 60%. If you dive in, you’ll probably just burn your nostrils. Instead, hold your glass at an angle and gently give it a swirl. This wakes up some of the aromas trapped in the spirit. Bring the glass up slowly to your nose and take a few short, light sniffs with your mouth slightly open. This weird little trick actually helps your nose and mouth work together, picking up everything from fruit to spice to toffee.

There’s no right or wrong answer to what you ‘should’ smell, but here’s a simple way to focus your senses:

• Look for sweetness—do you pick up honey, caramel, or vanilla?
• Notice fruit and floral hints like apple, pear, or orange peel.
• Spice comes next—maybe black pepper or cinnamon.
• Some whiskies smell smoky, grassy, or even a bit medicinal (think band-aids or iodine in peaty Scotch).

If you’re tasting more than one whiskey, compare them. You’ll notice differences way more clearly side-by-side. And don’t let what someone else says sway your opinion—your nose is wired to your memories and your tastes. For fun, here’s a little table with some common whiskey aromas and where they typically pop up:

If your cat—like Jasper—decides to jump on your lap during this part, no worries. Just don’t get distracted and mistake his fur for peat smoke (it has happened). The bottom line? Take your time here. Savoring the nose sets you up to really enjoy your first taste.

Sip Slowly: Your First Taste

This is the moment you’ve been gearing up for—the first sip. But don’t gulp it down. The key to a true whiskey tasting is slowing down and letting your senses do the work. Why? Because that’s how you actually notice flavors beyond the alcohol burn.

Take a small sip, just enough to coat your tongue. At this point, there’s no rush. Instead, hold the whiskey in your mouth and let it roll across different parts of your tongue. Each area picks up something different—sweet on the tip, bitter at the back, spicy and salty at the sides. This isn’t some fancy science; your taste buds really do work this way.

If you’re new to tasting, that first sip can sometimes be intense. So here’s a tip from seasoned whisky fans: the very first sip is just to ‘wake up’ your palate. It might shock you a little. Go for a second, slightly bigger sip right after and you’ll be amazed at how many more flavors come through.

• Look for sweetness—caramel, honey, or even dried fruit.
• Notice spices like black pepper or cinnamon, depending on the whiskey style.
• Try to spot any oakiness or smoky notes, especially with peated Scotch whiskies.
• If it’s too strong, don’t feel weird about adding a couple drops of water. Lots of pros do this and it can open up new flavors.

Studies from the Scotch Whisky Association say adding water really does change the aroma and taste, sometimes making it easier for beginners to pick out flavors. You’re not cheating, you’re being smart.

Don’t worry if you don’t pick out every flavor on your first try. Sometimes you just get “whiskey” and that’s fine. Just take your time and keep tasting. Your senses really do get better with each session.

Finishing Up and Things to Avoid

When you’re wrapping up a whiskey tasting, there are a few things you don’t want to mess up, especially if you want to really remember which dram stood out (and save your taste buds for next time). First, give your glass a last gentle swirl and see how the legs—the streaks forming on the inside of your glass—move. Slow legs sometimes mean higher alcohol or a heavier whiskey, while quick legs can point to something lighter. If you’re jotting notes, now’s the perfect time. Jot down what you liked, didn’t like, and anything surprising. There’s no wrong answer—this is about your own experience, not impressing a judge.

About things to avoid—let’s be blunt. Don’t chug. Seriously, sipping is key for both flavor and smell. Chugging skips everything you were just evaluating and will mess up your palate fast. Also, skip chewing gum or eating super spicy foods before or during a whiskey tasting, unless you want to taste nothing but mint or chili for the rest of the evening. You’d be surprised how much flavors get thrown off by something as innocent as a peppermint.

• Don’t drown your whiskey in water on the first go. A few drops can open up aromas, but too much will mute every flavor you’re hoping to find.
• No heavy perfume or cologne. Smell plays a huge part in tasting, and clashing odors will throw you off completely. There’s a reason people compare whiskey tasting to smelling their cat’s fur—okay, maybe that’s just me and Jasper, but you get the point.
• Avoid switching between wildly different styles too quickly. Jumping from peated Islay to a sweet bourbon will confuse your palate. Cleanse your mouth with some water between different types of whisky.

Some people like to keep a tasting record, and it actually helps you remember what you liked next time around. According to a quick survey from The Whisky Exchange in 2023, nearly 40% of tasting event attendees started using tasting notebooks to track what worked for them (and what didn’t), saying it seriously improved their future picks.

So, after the last sip, take a breath, jot a note, and let your tongue reset. Next time you taste, you’ll know exactly where you stand—and you’ll get more out of every glass.