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Whisk(e)y > Whisky Appreciation > Flashcards

Whisky Appreciation Flashcards

1
Q

By definition what is flavour a combination of

A

Smell, taste and texture

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2
Q

what is commonly regarded as the most important sense for appreciating whisky

A

smell

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3
Q

What is the general order of procedures for whisky appreciation

A

Appearance, Aroma, Taste, Finish, Development

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4
Q

What does appearance relate to in brief

A

Principally the colour but can also relate to beading, clarity, viscosity and viscimetry

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5
Q

What is the procedure for Aroma briefly summarised

A

The liquid is initially nosed and the affects of the alcoholic vapours in your nose are acknowledged. After this a little water is added to reduce any prickle or burn and to ‘open up’ the whisky

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6
Q

What is the procedure for taste (and touch) put briefly

A

first taste it straight at full strength, then add a little water and taste again. You always taste twice. You are exploring the balance of the primary tastes and the overall texture of the spirit

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7
Q

What are the five primary tastes

A

Sweet, salty, bitter, sour and umami

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8
Q

What is the procedure for analysing the finish of a whisky

A

consider the length of time you continue to taste or feel the spirit, is it long, medium or short? and also note any lingering after taste

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9
Q

How is development analysed in whisky appreciation

A

The sample is left 20 minutes then assess it once again for any changes in aroma

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10
Q

how many taste buds do we have in comparison to olfactory receptors (Smell detectors)

A

We have 2000-5000 tastebuds whereas we have between 50 and 100 million olfactory receptors

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11
Q

how do we calculate the amount of something that we can smell such as peatiness

A

In parts per million or PPM most commonly however our sense of smell is so acute we can smell things (incredibly pungent things) down to the parts per trillion PPT

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12
Q

how many Congeners have been identified in whisky by scientists

A

Over 300

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13
Q

what percentage of whisky are congeners

A

0.3%

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14
Q

what are the positive cardinal aromatic groups in hub of the flavour wheel

A

Grainy, grassy, fragrant, fruity, peaty, woody, winey and off-notes (These are occasionally given different names though)

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15
Q

what kind of molecules stimulate the taste buds

A

Sapid molecules

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16
Q

what primary flavours are generally detected within the specific regions of the tongue

A

Sweetness at the tip, sour and acidic at the sides towards the back, Salty on the sides of the tongue towards the front, bitterness towards the back and umami is all over the tongue

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17
Q

what is taste a combination of

A

its a combination of the primary taste and the aroma

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18
Q

what are the two main categories of touch that can be analysed with whisky

A

Nose-feel effects and mouth-feel effects

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19
Q

What are some examples of nose-feel terms commonly used

A

Nose-cooling, nose-drying and nose-warming

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20
Q

what is the nerve that can be stimulated when smelling triggering pain

A

The trigeminal nerve

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21
Q

What are some common examples of how mouthfeel is described

A

Mouth drying, mouth cooling, mouth warming

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22
Q

what are the two classifications of tastings

A

Objective and subjective also referred to as analytical and hedonic

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23
Q

what does objective analysis set out to do

A

It sets out to describe simply what is there and it is greatly limiting on the interpretive faculties of a person or panel

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24
Q

When is objective analysis commonly done

A

In whisky laboratories within whisky companies where the range of vocabulary is limited and prescribed as well as often derived from chemistry

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25
Q

some classic terms used for Objective analysis used by companies such as Diageo (Particularly for new make) are what?

A

Butyric, Peaty, Sulphury, Meaty, Metallic, nutty-spicy, Vegetal, Waxy, Green-oily, sweet, grassy, Fruity, Perfumed and clean

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26
Q

How best describes subjective analysis

A

Free reign is given to the experience, imagination and the individual or panel. This usually means that descriptors are more personal and colourful

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27
Q

How is the language of subjective analysis best described or put

A

Descriptive and or figurative i.e smells like… or, is reminiscent of…

28
Q

what are some examples of abstract terms that are used for subjective whisky analysis

A

smooth, clean, fresh, coarse, rough, heavy, light, rich, mellow, young etc which usually give rise to contrasting pairs i.e delicate vs rough

29
Q

How is the ‘body’ of a whisky best explained or described

A

This is related to mouthfeel and is indicative of product character, commonly described as light, medium or full-bodied

30
Q

How is the ‘clean’ abstract term of a whisky best explained or described

A

free from any off-notes, this term is primarily used to describe new make spirits

31
Q

How is the ‘coarse’ abstract term of a whisky best explained or described

A

This term often implies a type of pungency and a lack of balance

32
Q

How is the ‘Dry’ abstract term of a whisky best explained or described

A

Tannic and or astringent but to an acceptable degree can often also be described as a sensation

33
Q

How is the ‘flat’ abstract term of a whisky best explained or described

A

Dull and flavourless, and or, stale and low in alcohol

34
Q

How is the ‘fresh’ abstract term of a whisky best explained or described

A

The opposing term to flat which is used to describe a whisky or bottled whisky in good condition often with vibrant flavours

35
Q

How is the ‘Green’ abstract term of a whisky best explained or described

A

it refers to a good number or quality of aldehydes present in the spirit

36
Q

How is the ‘Hard’ abstract term of a whisky best explained or described

A

metallic, astringent, and flinty notes dominate

37
Q

How is the ‘Heavy’ abstract term of a whisky best explained or described

A

It possesses a high intensity of flavour, this is usually quite desirable

38
Q

How is the ‘Light’ abstract term of a whisky best explained or described

A

Delicate whilst possessing adequate intensity of flavour in good balance

39
Q

How is the ‘mellow’ abstract term of a whisky best explained or described

A

this is commonly associated with the nose-feel and it relates to the impression given by the ABV of the whisky, it describes whiskies with a pleasing warmth

40
Q

How is the ‘neutral’ abstract term of a whisky best explained or described

A

A way of describing a spirit that is silent and plain smelling and is usually immature

41
Q

How is the ‘rich’ abstract term of a whisky best explained or described

A

It refers to a whisky having a high total intensity although it also commonly is used to describe sherried whiskies

42
Q

How is the ‘Robust’ abstract term of a whisky best explained or described

A

As possessing a high intensity of flavour

43
Q

How is the ‘round’ abstract term of a whisky best explained or described

A

As possessing a well balanced aroma and taste

44
Q

How is the ‘sharp’ abstract term of a whisky best explained or described

A

it possesses a certain nose-prickle or mouth-prickle effect usually caused by high ABV

45
Q

How is the ‘Soft’ abstract term of a whisky best explained or described

A

it implies a suppression of alcoholic and aromatic pungency

46
Q

How is the ‘thin’ abstract term of a whisky best explained or described

A

it lacks aroma and taste or gives the impression of being diluted or watered down

47
Q

How is the ‘young’ abstract term of a whisky best explained or described

A

The whisky has not yet reached an optimal or acceptable state of maturity and could benefit from further aging

48
Q

what three broad factors are responsible for all the flavours of a whisky

A

The raw materials, the production process and the maturation

49
Q

What results in a grainy flavour in whisky (chemically)

A

Organo-nitrogen compounds

50
Q

What results in a fruity flavour in whisky (chemically)

A

Ethyl acetate, isoamyl acetate, hexyl acetate

51
Q

what results in a fragrant flavour in whisky (chemically)

A

Acetal, acetaldehyde, beta ionone and polyethanol

52
Q

what results in a peaty flavour in whisky (chemically)

A

Phenols (a large group of chemical compounds)

53
Q

when is serious tasting done

A

Before lunch on an empty stomach

54
Q

What order is the tasting procedure

A

Appearance, aroma, taste and finish

55
Q

how do american casks and european casks vary in their colour imparted on the whisky

A

American casks often gives a golden tint whilst european casks often give a amber colour even an umber hue

56
Q

what is tinting and what is added in the process

A

This is the process of making sure the whisky across several bottlings of the same type shares the same colour and is done with the addition of spirit caramel (E150A)

57
Q

Whats the problem with e150 caramel spirit

A

It has no smell or taste however it does make it impossible to guess the cask type used

58
Q

what do the lipids removed through chill filtration contribute to

A

The mouthfeel predominantly but also to a lesser extent the aroma

59
Q

What does beading as a test show you

A

The ABV of a whisky, if the beads cling it is above 50% but below 63% and if they quickly dissipate it is between 40 and 50%, it can also indicate the age of a whisky

60
Q

How to the legs of a whisky been swirled indicate the body of a whisky

A

Thick, slow legs indicate a heavier body whilst small thin and fast legs indicate a lighter body

61
Q

What are viscometric whorls

A

They are the threading and edying effects that occur when water is added to whisky and are a good indication of the whiskies texture

62
Q

How do viscometrical whorls indicate texture

A

If the threads disappear quickly and are more apparent then the whisky will be more viscous

63
Q

what is the order of assessing aroma

A

first you assess nose-feel at full strength, then its aroma, then the aroma again but at a reduced strength

64
Q

what is the phenomenon known as palate fade

A

When a deep sniff of a high ABV spirit anaesthetises your olfactory epithelium for a while

65
Q

Why do some new compounds become more present after adding water

A

Some molecules in the whisky are hydrophobic and so with the addition of water they become volatile and separate from the spirit

66
Q

How can the flavour of a whisky change at different times of the day

A

The palate can be more or less sensitive at different times for instance the palate and nose are both more sensitive in the morning than what they are by the evening.

67
Q
A

Whisk(e)y (4 decks)

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