Whisky Tasting Notes: A primer

Master flavour and train your nose

Aug 15, 2025

Whether you're a seasoned connoisseur who’s spent your fair share of hours with your nose in a glass, or if you're just beginning your jaunt into the world of whisky, this guide will add to your tasting and nosing studies.

Part of the allure of whisky is its depth of complexity and flavour. No two whiskies are the same, so learning to detect the subtle differences in various blends or single malts will increase appreciation for the spirit…and make you a sought-after party guest.

It can also make evenings in, alone with some vinyl spinning, more entertaining.

That’s why we’ve put together our comprehensive Whisky Tasting Notes Guide, which includes a quick lesson on training your nose.

(If you’d like a full lesson on nose training from a PhD Olfactory Scientist, let us know; she’s happy to give us a full interview and protocol if you’d like it!)

Grab a dram, settle in, and let's do some sensory exploration with whisky in hand.

Introduction to whisky tasting

Whisky tasting is an art form that allows us to appreciate the craftsmanship and complexity behind each bottle. When you get really good at it, an entirely new level of whisky appreciation opens, turning tasting sessions into intellectually stimulating experiences.

There are several key elements to understanding whisky flavours. The basic order of a sensory session is: look, smell, taste, finish.

We have a quick note here: the term flavour refers to the full experience of smell/aroma and taste. Our sense of smell and taste are closely intertwined, and so flavour requires both. (For a quick and really interesting story about what happens if one’s missing, check out the footnotes.)1

First is appearance. A good whisky will have a deep hue, indicating its age and maturity. The colour can range from golden honey tones to rich coppery shades. (But this is just a basic guide, because we’ve tasted a few really light drams that are surprisingly flavourful!)

Before moving on to any other step of the tasting process, take a moment to observe the whisky’s colour. Hold it up to the light. Try it at different angles. Tip the glass slightly and then straighten it back out.

If streaks (legs) are left on the side of the glass, that’s an indication of viscosity, meaning the thickness of the liquid. And little beads around the corners, where the whisky meets the glass, will tell you that the alcohol content is up there. (Basically, more legs = higher viscosity and more beads = higher alcohol content.)

Now turn your attention to aroma. One of the most enticing aspects of any whisky is the complexity of its smell.

Savour the scents that waft up from your glass. You might detect notes such as caramel, vanilla, oak, or even hints of spices like cinnamon or nutmeg.

There aren’t really any wrong answers here. Go with your instincts and pick out anything you can smell. You might even notice that the smell changes the more that the whisky is aired out. For another level, add just a drop of water. This can open up the aromas just a bit more, adding depth and bringing out smells that weren’t there before.

(Note: you don’t need to trust the tasting notes on the bottle! There is no scientific formula for picking out the flavours, because our taste and smell senses are varied, unique, and often genetic. Those tasting notes were written by one person, or a panel of people, who tasted and gave their subjective observations.)

Now, let’s shift focus from aroma to palate. This is where things get truly exciting!

As you take that first sip of the whisky, pay attention to how it feels in your mouth. Notice its texture and body. Is it smooth and creamy? Or perhaps more robust with defined edges? Allow these sensations to wash over you. This is called mouth feel, and it’s an important part of the experience. Notice differences in each sip. With a high alcohol content, your taste buds will become a bit ‘stunned,’ and new flavours will come forward.

Remember that everyone's taste buds are unique; what one person perceives as sweet might be described by someone else as fruity.

Based on our genetics and life experiences, our brains wire tastes and smells in different ways; if you had a bad experience with vanilla at some point, your brain might interpret that flavour as unpleasant. Also, there are certain sulphur compounds that some people detect as an unpleasant aroma like struck matches or even…farts. Other people can smell those same compounds and detect grapefruit.

And of course culture and experience plays a part; for example I have heard Americans talk of cotton candy as an aroma in certain bourbons, I don’t have a clue what that smells like.

The last step in any whisky tasting is the finish. After you’ve swallowed your sip, pay attention to the flavours, aromas, and sensations that linger. How long does each of those last, and what new smells or tastes come through? What do you feel as the spirit travels to your stomach?

A long finish will linger…it might even burn a bit. This is typically associated with a higher alcohol content and/or a longer maturation period.

If you’re running or participating in a formal tasting, like we do in Whisky Scholar’s own society, Sigma Theta Malt, you’ll probably go around the table and discuss your experience with everyone. For an example of this, check out The Tasting Lab tab on the Whisky Scholar site.2

Understanding whisky flavours

Now that we've covered the basics, let's delve more deeply into the world of whisky flavours.

There are five main flavour profiles to look out for: sweet, fruity, spicy, smoky, and bitter. Each profile brings something unique to the table and, when combined, contributes to the complexity of the dram.

Sweetness is often associated with flavours like caramel, honey, or butterscotch. A good whisky will have a balanced sweetness that complements its other flavour components.

With fruitiness, you might detect notes of berries or stone fruits such as cherries or peaches in some varieties. Citrus is also included in this category, so any aroma or taste of orange and lemon could come through.

Spiciness comes from a variety of sources such as rye in the mash bill or aging casks made from charred oak. This adds depth and a touch of heat to the overall flavour profile. And spiciness includes the sensations of kitchen or baking spices.

A hint of smoke can elevate a whisky's character…if you’re into that kind of thing (which I definitely am. Give me a campfire in a glass). Whisky that’s made with charred barrels, like ex-Bourbon casks, give notes reminiscent of smokey wood or tobacco leaves. If peat was used to dry the barley, then a smooth, peat-tinged smokiness will shine through.

Remember, not all whiskies exhibit smokiness; it depends on factors such as distillation techniques and ageing processes. Those that do will present something unique in the world of whisky.

Lastly, bitterness can be present in some whiskies due to their interaction with tannins from oak casks during ageing. This bitterness should be well-balanced so as not to overpower other flavours but rather add complexity.

Understanding these different flavour profiles will help you to appreciate the complexities at play within each sip you take. The more you practice, the more you’ll be able to detect.

Bonus: A primer in training your nose

Grab yourself a whisky nosing kit, because this is going to be fun.

(I like this one from Aroma Academy.)

This basic protocol was developed by a real-life, PhD smelling scientist, who just so happens to be my best friend. She says:

“You need 4-5 odours (if you have essential oils you should use these), from different odour families (e.g., citrus, herbal, aromatic, floral which are of high intensity smell). Smell them with focused intention for about 30 seconds each, allowing at least one minute between fragrances. Do this twice a day (don't eat or drink anything besides water directly before) for about 2 months.

If you want to make stronger odour memories associated with the fragrances, smell very intentionally and let your mind go to where you may start to associate the fragrance (e.g., if smelling lemon, maybe you think of lemon candy, or see the colour yellow, or think of something juicy and sour etc.). This might be from early exposures to the smells, and if you have any associations, whatever they may be, start to write them down. You'll then be able to assign your own language to describe the fragrances, and you'll be able to pick them up better when smelling blind and trying to identify them.

This type of consistent training tends to lead to generalised improvement in olfactory function, but if you want to train on more specific odours you can specifically improve those areas (e.g., you using scents related to odour characteristics present in whisky) you could do rotated olfactory training, using one set of odours for 1-2 weeks, then introduce the new set of odours etc.).”

Again, comment below if you’d like a full nose training protocol specifically for whisky.

Expert tips for a successful whisky tasting experience

Now that we have covered the basics of whisky tasting, here are some expert tips that will elevate your experience further:

Experiment with different glasses: The shape of a glass can impact how aromas are released while sipping. The best tasting glasses are narrow, because they let the aroma come through.
Start with milder whiskies: If you're new to tasting whisky, start by exploring less complex varieties before moving onto more assertive ones. Remember, the higher the alcohol content, the more your taste buds will stun. So if you’re tasting more than one whisky, start with the lowest proof.
Take notes: Writing down your thoughts during tastings helps solidify what you've learned while also creating an archive for future reference.
Mix things up: Experiment with adding water or ice cubes into your whisky if desired; it can change the flavour profile and reveal new nuances. Just a drop is enough to open the aromas and shift the taste on the palate. (Note: there is no wrong way to drink whisky. If you like it with water or ice, then that’s the right way for you.)
Enjoy in moderation: Sipping whisky is all about savouring, not rushing. Take your time, appreciate the flavours, and drink responsibly.

By following these tips, you'll be well on your way to becoming a seasoned whisky taster.

Now, off you go. Report back!