The thoughts and opinions in this article ABSOLUTLEY represent the opinions of Ragnarodney.com - but you don't have to share them to enjoy our other products.
Whiskey has a lot of connotations - and it becomes weirdly divisive when you start to discuss the way whiskey is meant to be enjoyed. My blanket statement here is; whiskey can be enjoyed however you like it, but you should at least know how to appreciate it neat.
I've found that most people who don't like whiskey neat have gone about it in the same way you would try a new cocktail, or as a shot. Technically, this is drinking it neat, but there are a lot of things that you miss out by hurrying through it like that.
I mean this in the nerdiest way - I love whiskey. My hope with this article is that you'll learn new ways to appreciate whiskey in a responsible and mindful way.
Note: I don't condone drinking to excess. The addictive properties of whiskey are real. If you're stuck - get support. Please, enjoy responsibly.
Why neat?
There's a sort of macho association with drinking whiskey neat. This is a ridiculous stereotype. My wife, who stands at a whopping 5'3, and hates the taste of beer will drink any whiskey neat. It's not macho - it's a matter of preference.
The real reason to drink whiskey neat is this; whiskey is a complex drink that's layered in aroma and flavor ("nose and palette") in ways that you can only experience by mindfully drinking it neat. Details in flavor can be lost with distracting settings or even through drinking it out of different glasses. If you're shooting it, then you're missing out on what makes it great (and if you just said, "yeah, right" then the rest of the article is probably not for you, but our beard oil still is).
In all reality, it's an exercise in mindfulness - almost meditative tranquility that you can experience via the whole process I'll explain below. And if you are like me, with a busy life, a lot of chaos, and a lot of stress, a few moments of peace and something to focus your senses on is a much needed ritual.
The following are some key elements to elevating how you drink whiskey neat.
The Ultimate Glass: A Personal Favorite
Let’s talk about the glass. First off - glass geometry matters. Sure, you can drink whiskey out of a mason jar or a solo cup, and some people will proudly share that they don't need no fancy glass - and this is completely valid. HOWEVER - you simply will not get the same experience out of these glasses then you will with a purpose-built glass. Most choose the the Glencairn. Its design is purposeful and considered by most whiskey experts to be the de-facto chalice of choice; it intensifies the whiskey’s aromatics, making every scent note discernible. My personal favorite? The Stolzle Crystal 6.5 Ounce Whisky Nosing Glass (see here).
This glass has similar proportions to the Glencairn; the same unfluted radius at the rim, similar total volume. Where it's different is the base. This has a thick, sturdy stem that you can hold between your fingers and a wider bowl, which allows you to have more contact with the parts of the glass to transfer heat to the liquid.
The tulip shape matters because it gives enough volume for the aroma to collect above the surface of the glass, funnels that aroma to your nose, but gives it enough distance that you aren't going to be sniffing harsh alcohol vapors.
I'll have a drink in a rocks glass (no rocks, of course), for a simpler experience. But when I really want to have a mindful experience, the Stolzle is the way to go.
Temperature Matters
A trick I’ve learned is gently warming the whiskey in the glass with my hands by getting as much skin in contact with the glass as I can, and covering the top until its ready. This simple action seems to unlock even the most subtle aromas, even in common whiskey that you wouldn't think to sit and enjoy over an extended tasting session.
Personally, I can't stand ice in any whiskey - it binds up the flavor, cuts away the weight of the spirit, and waters it down. A whiskey stone still does 2/3rd of that damage.
HEADS UP - We're going to get really into this later in the article.
The Whiskey Doesn't Matter So Much
Surprise - for the most part all whiskey is good. If it's coming from a glass bottle, you can be pretty certain it's not swill. I've only had one bottle I've ever poured down the drain. Don't let price or age fool you - some world-class whiskey is available at decent prices (like Elijah Craig 94).
Yes, there are some exceptional whiskeys, like Octomore, or Pappy Van Winkle, but it's impossible to predict how much you will enjoy something based on price or age.
Also consider that there are variations between bottlings - you may find a bottle of something you love, and the next time you purchase it there are slight differences. It's all just part of the nature of whiskey - the barrels aging one batch may have gone through a colder winter, or been in a different part of the warehouse (some distilleries control labels on stuff like that, too). Either way, the point is that you shouldn't consider that only the "best" whiskeys should be tried neat.
Oxygenation: A Controversial Touch
Now, when I crack open a new bottle, especially something pretty common, like Jameson or Jack Daniels, I don’t shy away from a bit of oxygenation. A slight shake might seem unconventional, yet I’ve found it softens the alcohol's bite, letting the whiskey's deeper, nuanced flavors of vanilla and oak emerge more prominently.
You can experiment with this - try the "neck pour" of a bottle (the first pour after unsealing it is called the "neck pour" because that liquid was resting in the neck of the bottle, even though some bottles are shaped differently and don't have a "neck" per se). Write down your impressions, re-cork the bottle, and SHAKE THE HELL OUT OF IT. Then leave it for a week or two and try it again. Compare your notes and 9 out of 10 times it is quite drastically different, favoring the second dram.
When drinking whiskey, especially when following the tasting methodology recommended by Jim Murray or similar experts, the interplay of thermal energy with sensory perception becomes particularly nuanced and significant. Whiskey, with its complex mix of volatile compounds, provides a rich canvas to explore how temperature affects flavor and aroma, and the tasting process is designed to maximize the sensory experience. Here's how temperature and the tasting process, such as that proposed by Jim Murray, can affect the perception of whiskey:
Deep Dive: Temperature Effects on Whiskey
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Volatility of Aromatics: Whiskey contains hundreds of volatile compounds that contribute to its aroma and flavor. Warming whiskey slightly (e.g., by holding the glass in your hands) can enhance the evaporation of these compounds, making the aromas more pronounced. However, too much heat can overly emphasize the alcohol vapor, overshadowing the more delicate aromatics.
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Perception of Flavors: As with other liquids, warmer whiskey can seem more flavorful because warmth enhances the solubility of some flavor compounds and increases the sensitivity of the taste buds. However, the optimal temperature for whiskey is generally considered room temperature; too cold, and the flavors can be muted, too warm, and the alcohol can become overpoweringly sharp. Personally, around body temperature is perfect.
Jim Murray's Tasting Method
Jim Murray, a renowned whiskey critic and the author of the "Whisky Bible," advocates for a particular method of tasting whiskey that maximizes the sensory experience. While not all details of his method are publicly detailed, the general approach to whiskey tasting involves several key steps that can highlight the effect of temperature and sensory interaction:
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Nosing: This step involves smelling the whiskey to identify its aromas. Murray emphasizes the importance of nosing with both the mouth open and closed to get a full spectrum of aromas. As discussed, temperature plays a crucial role here, with warmer whiskey releasing more volatiles.
You can test this pretty easily. Pour a dram and take a whiff. Then warm it in your hands, holding the bottom and covering the top of the glass. When you start to see condensation (droplets or fog) inside the top of the glass, take a whiff. It's generally MUCH more complex than while it's cold. -
Tasting: Taking a small sip and letting the whiskey cover the tongue allows all taste receptors to interact with the whiskey. Murray suggests looking for a balance of sweetness, acidity, bitterness, and the unique flavors that define the whiskey. The temperature affects how these tastes are perceived; room temperature is generally considered ideal for capturing the full profile. Personally, body temperature is much more enjoyable and has more depth.
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The Finish: After swallowing, the whiskey leaves lingering flavors and sensations. The warmth of the whiskey can amplify these sensations, especially the warmth that spreads down the throat, known as the "finish." The complexity of the finish can be influenced by the initial temperature of the whiskey.
Personally, I recommend going through the entire Murray Method at least twice - It will change the way you taste whiskey. After that, adopt it to what you like.
The Ritual of Nosing
Nosing is where the journey begins. Taking the time to smell the whiskey, like the peat-infused Ardbeg Ten, sets the stage for what’s to come. The complex mix of smoke, caramel, and fruit that unfolds in the nose primes your palate for the tasting. This step isn’t just about anticipation; it’s about deepening the connection between the whiskey and the senses and it's actually enjoyable and relaxing, almost meditative, as a social or peacefully individual practice.
Your sense of smell and taste are closely related, so part of this is a preparatory for your first taste. Another interesting part of this process is how you can begin to dig through the "layers" of the nose.
If you feel completely unequipped to discern specific scents from a whiskey, you're not alone. Sometimes it seems like people are making up complete nonsense - and it seems completely pretentious, in some cases. Don't let that stop you from trying, though. Just by attempting to identify notes of the nose (and palette) will help you get better at it.
Here's a quick tip - use an aroma wheel to help you identify what it is that you're tasting. You don't have to be right, just start trying to narrow it down. In time, you'll find that you are more confident with what you're experiencing, and that makes the entire process much more enjoyable.
The Whisky Magazine Tasting Wheel. credit: whiskymag.com
Tasting: The Palette
When tasting whiskey to fully engage with its flavor profile, start by taking a small sip and letting it coat your tongue. Close your eyes to focus on the taste. Notice the initial flavors that hit your palate—this could be anything from sweet caramel and vanilla to spicy rye or smoky peat. Then, let the whiskey sit in your mouth for a moment, gently moving it around to reach all areas of your palate. This action helps you discern the whiskey's body and texture, as well as the middle notes, which might reveal fruits, nuts, or floral hints.
There are differences that you'll find between Irish, Scotch, Bourbon, and other whiskeys that I won't go into in this article.
You'll generally find that the very first sip is like stepping into a hot tub - you'll acclimate to it at first. Some experts, like Jim Murray, won't even write down any tasting notes from the first sip for this reason. Regardless, it is still enjoyable.
Tasting: Texture or Mouthfeel
You'll tend to hear a lot of people talk about the physical qualities of the liquid in terms of "Mouthfeel" and "Texture." I absolutely hate the term "mouthfeel" so I'll say texture, but what is really happening here is that you have a separate physiology that is controlling your perception of texture than you do the flavor of the whiskey.
It's same reason you can discern between hot and cold water, but water has no taste. The receptors and nerves that are associated with feeling, not taste, branch from the Trigeminal nerve. Things like the burn, smoothness, are part of this branch. You'll experience a variety of things as you taste, so being able to identify something as a trigeminal response or a flavor is helpful in understanding and practicing mindfulness as you taste.
Tasting: The Finish
As you swallow, pay attention to the finish: the aftertaste that lingers in your mouth. This could be a warming sensation, a lasting sweetness, or a dry bitterness, depending on the whiskey. Take your time between sips to reflect on the flavors you've experienced, allowing your palate to reset and prepare for the next exploration. This mindful approach to tasting will deepen your appreciation of whiskey's complexity and the craftsmanship behind each bottle.
Appreciate the Story Behind the Sip
The artistry behind each glass of whiskey is a story of tradition, craftsmanship, and the subtle influence of nature. From the terroir that nurtures the grains to the character imparted by the distillation process, and the profound impact of aging, every element contributes to the whiskey’s final taste profile. For instance, the rich complexity of a GlenDronach 21 Year Old is not just a product of time but a testimony to the meticulous sherry cask aging process. It's an immersive experience where the barrels, the very soil where the grain thrives, and even the air of the region where it's aged, play crucial roles. Understanding these elements doesn’t just add depth to the tasting—it connects us to the whiskey’s essence, celebrating the convergence of nature and craftsmanship that defines its spirit.
Sharing these personal insights and practices is my way of inviting others into the nuanced world of whiskey tasting. Each bottle of whiskey tells a story of tradition, craft, and sensory complexity, waiting to be explored and appreciated. My journey has been one of continuous discovery, and I hope these reflections inspire you to delve deeper into your own whiskey exploration.