A flight of whiskies and glasses for sensory analysis

Home
The Whisky Journal
Education
The Whisky Club's Guide to Tasting Whisky Like a Pro

The Whisky Club's Guide to Tasting Whisky Like a Pro

January 09, 2026

/ 4 mins

If you’ve ever wondered how the professionals approach whisky, look no further than this guide where we'll explain how we like to approach whiskies at The Whisky Club and pull the curtain back on what happens in professional sampling rooms around the world.

The Whisky Club's tasting panel techniques

Here at The Whisky Club, we believe that whisky can be enjoyed in many differentways: neat, with water, 'on the rocks' (with ice), or in a cocktail. Each whisky experience will be different depending on how you choose to serve it. Here our Director of Whisky Seamus takes you through his favourite ways of enhancing a dram from glassware selection to a guide on nosing a whisky.

The 5-Step Technique

1. Colour - What does the whisky look like?

Golden with olive oil green at the edges? Likely matured in American oak ex-Bourbon casks so expect vanilla, lemon citrus and coconut notes.
Ruby red? Likely matured in Sherry casks so expect dried fruit, dark chocolate and caramel notes.
Pink? Likely matured in port or red wine casks so expect berry fruits and white chocolate.
It's worth noting that the colour of a whisky will never tell you how smoky or peaty a whisky is.

2. Body - Swirl the whisky in the glass and look for the beads or legs of spirit falling down the glass.

Thick and slow the legs points to higher ABV.
Fast and thin legs points to lower ABV.

3. Nose - Have a sniff and see if you can identify any aromas in the glass. Some of the main aroma categories we look for are:

Fruit
Oak
Floral
Malty
Smoke
Coastal
Heat (alcohol prickle). Tip: If the alcohol is too intense, try opening your mouth letting some of the most volatile notes to escape. This should soften the aroma. If still too hot, feel free to add water.

4. Palate - Have a sip and swirl the whisky in your mouth before swallowing. Similar to the nose of the whisky, think in broad brush strokes and then revisit to dive deeper. The main taste categories are:

Sweet
Salt
Bitter
Sour
Umami
Heat (alcohol prickle)

Of course the taste and the aromas combine to give us the overall flavour of a whisky, and this is the magic of your favourite drams. We're bringing all senses together into an experience that is greater than the sum of its parts.

5. Finish - After you've swallowed the whisky, look for the development of a finish. How long can you taste the whisky after? Reflect on any new notes that may appear, any flavours which disappear, and if the finish encourages you to take another sip.

We would then add a few drops of water to the whisky and repeat steps 3 to 5.

Blending lab techniques

One of the best parts of working with the best whiskymakers in the world is getting to ask them about their insider tips. We can’t share them all, but here are a few things we have learned from the masters.

Nosing at 20% ABV

Most master blenders and whiskymakers will look at the majority of their samples at 20% ABV. This will drive off any alcohol heat from a sample and allow them to nose the sample detecting how well it is integrated. It also allows them to nose up to 100 samples per day. Drinking whisky at this strength still reveals a lot of character, but it is not the same as having a whisky as a customer, so the majority of tasting panels will also look at their whiskies at full strength to ensure the whisky we get delivered is in the best possible condition.

Tilting the glass at 45 degrees

This is our favourite insider tip. By taking any glass of whisky and tilting it at 45 degrees, it will horizon into a spectrum of aroma compounds. The lightest notes make their way to the top of the glass and the heavier notes stay at the bottom.

The top of the glass is populate by the lightest aromas (floral, fruity and malty).
The middle is taken up by the cask aromas (vanilla, dried fruit, oak and chocolate).
The bottom tends to be the notes that the distillery has given the whisky (peat, smoke and sea spray)

We know of at least one whiskymaker who uses this technique as a way to find gaps in the aroma of a whisky.

Technical guides

So now we know how to drink it and what glassware to use, let’s look at decoding whisky even further:

If you want to know how its made, we have The Whisky Club Guide to Making Whisky.

If you want to know about the differences and similarities between the main types of whisky, check out The Whisky Club Guide to Whiskies Around the World.

If you'd like to see the regional nuances in Scotch, we have The Whisky Club Guide to Scotch Whisky Regions.

If you want to find out the difference between a first fill and a refill, a Bourbon or a Sherry cask, or a barrel and a butt, check out The Whisky Club's Guide to Casks.

FAQs

How do professionals taste whisky?

Professionals follow a structured approach, assessing colour, body, nose, palate, and finish. This helps identify flavour profiles and evaluate balance and complexity.

What does the colour of whisky tell you?

Colour can hint at the type of cask used:

Golden tones suggest Bourbon or American oak casks
Ruby red points to Sherry and European oak
Pink may indicate Port or red wine casks
Colour doesn’t reveal peat or smoke levels.

What are whisky “legs” and what do they mean?

Legs are the thick droplets that form after swirling whisky in a glass. Thick, slow legs suggest higher ABV; thin, fast legs suggest lower ABV.

What’s the best way to nose whisky?

Gently sniff with your mouth slightly open to soften alcohol prickle. Tilt the glass at 45° to detect aroma layers: floral and light notes at the top, cask notes in the middle (vanilla, caramel, spice), and distillery character at the bottom (peat, maltiness and alcohol).

What does “finish” mean in whisky tasting?

Finish refers to the lingering flavours after swallowing. Is it pleasant? Is it long, medium or short? Does it make you want to take a second sip?

Why do blenders nose whisky at 20% ABV?

Lowering the ABV reduces alcohol heat and allows better detection of aroma integration. It also enables whiskymakers to nose many samples in a day without fatigue.

Can I use these techniques at home?

Absolutely. Whether you’re a beginner or enthusiast, applying these steps can help you better understand and enjoy your whisky.

Does the glass I use affect the taste of whisky?

Yes, the shape of the glass influences how aromas are concentrated and how the whisky hits your palate. Our exclusive cut crystal Glencairn glass is our tasting panels' preferred glass shape for analysis, but we love a whisky on the rocks in a tumbler as much as the next whisky drinker. You can explore the differences between glass types in our glassware guide.

Can I enjoy whisky even if I’m a beginner?

Definitely. Start with lighter styles and explore different regions and cask types. If you find the aroma strong, or the palate fierce, we suggest adding water drop by drop until you find a palatable strength. And if you don't like the first whisky you pour, don't be disheartened, there are plenty other styles out there to exlplore! Our beginner’s guide has great recommendations.