How to host a whisky tasting

by Mark Davidson

 Here are some general pointers to keep in mind if you are thinking of socialy or even professionally hosting a whisky tasting. Very important is to bring your personality to the event. A too casually organised event will be obviously flawed however a sterile presentation will deduct from the main attraction: the drams.

To begin with, there are loosely two distinctions in tastings. In one style the whisky is chosen and attendance is open to all. Alternatively, a group is looking to have a tasting tailored to their needs.

There is usually a pattern to proceedings, most notably the layout. Best practice is to have all drams poured before the start so give yourself enough time for the filling of glasses and the arrangements of places. For comfort, a seat with everything laid out on a table in front of the taster is better than standing. Consider the shape of the room and where best to stand while addressing the group. Arrange the tables and chairs to maximise the space. The devil is in the detail: how far must all the glassware be carried to the room? how long will this take? do you have access to drinking water? how will this be contained? do the tables need set up? table clothes, etc.

Glassware
Glassware is very important. Essentially we want to capture the aromas on offer while allowing the gentle warming of the contents. Outwardly fluted or straight sided glasses will not arrest the bouquet as well as a bowl style body. The thickness of the glass when too great as well as a solid base will reduce ability for the heat of your hand to warm the spirit. As many elements in the whisky are thermoactive it is important to bring these to the fore to fully understand a dram’s character. Stemmed glasses present a whisky much better than the traditional shape, although there is nothing quite like a heavy cut crystal tumbler, they seem to fit into the hand so naturally but perhaps best left to casual drinking at home.

Ideally each glass will come with its own lid. More than one variant is available but as long as the aroma is kept in, the ‘noser’ will be given the best chance of finding the whisky’s soul on removal of the cover. If lids are not to be got then any covering will help.

If people are sitting, then each placing will benefit from a glass of water to cleanse the palate and and rehydration, some relatively neutral nibbles like oatcakes or crackers for the same reason, a pen and paper for notes (possibly tailored to the event or more simply a generic sheet) as well as a small glass water carafe or jug for diluting and maybe even a pipette for controlled diluting.

If the host wants the participants to leave with information, for marketing or educational reasons it is an idea to supply notes of the main points of interest, even if they will be covered in the discussion. A brief distillery profile and/or an overview of production, industry history and distinct styles of taste will all help illuminate any dark corners in the taster’s understanding.

How Much?
How many drams should be offered? In practice, no fewer than three, with five or possibly six maximum. Little will be learnt with one or two as comparison will be impossible or minimal. Too many drams and the palate will tire, with the nuances of flavour lying unappreciated.

For this reason it is also important to work through the drams in a sensible order. The first should be the lightest. Perhaps a blend. Don’t make the mistake of thinking that blends are inferior and not worthy of study. Quality blends can outshine many a low end malt, although to be fair, these two categories are so different comparison can often be impossible. Other than a blend, a Lowland or light Speyside can be an excellent appetiser in a Scotch whisky tasting.

Looking at the end of the tasting, it is normal to finish on a peaty drop. Big Islays are hard acts to follow with perhaps only the most sherried stealing the show. For this reason, the Spanish cask example is usually in the penultimate position. As we have covered light, sherried and peaty, we may fill the remaining glasses with either a good grain whisky or something of venerable age. Grain whiskies account for more than half the maturing stocks in Scotland but remain frustratingly elusive as singles.

To bring the evening to a close, consider a game like getting those present to guess the drams by nose alone. This will need opaque glassware so colours don’t give the game away. Alternatively take a popularity poll. Perhaps the cheapest will win or maybe the grain will conquer the malts with its popular sweet vanilla kick.

Whatever, always remember whisky is like life… too important to be taken too seriously.