Today’s spirits are cleaner, purer, and more appealing than ever. Regardless of the state of the present world, this is cause for optimism, if not celebration. Learning how to taste spirits broadens your understanding and appreciation of the great array of styles and flavors.
Living in a time of the best spirits ever, we are witnessing more spirits served neat — without additions such as sodas, juice, and even ice. Sipping spirits neat was once relegated to Cognac and then the finest Whiskies. Today, in bars and taverns worldwide, eager patrons can find eager patrons sipping Rum, Agave spirits, Brandy (of course), Vodka, and every style of Whiskey imaginable.
While these great spirits are more frequently presented neat, consumers have not been shown how to taste them for maximum enjoyment and edification.
Of course, there is nothing more important than simply sipping and enjoying. There is no wrong way to do it. Check that — shots — if you’re doing shots of alcohol, you are doing it wrong. Shots are the daft and reckless cousin of proper drinking.
Learning to taste spirits will deepen your understanding of the visual, aromatic, and flavor clues, helping you better identify what you like and articulate it. Tasting spirits should never interfere with your enjoyment of drinking spirits straight or in cocktails. Once you learn the basic principles, you can make your assessments in short order.
While the mechanics of tasting spirits are similar to those for tasting wine or beer, the text below highlights important differences. Spirits are pretty high in alcohol, with most spirits categories starting out at 40% ABV. For a quick comparison, most wines are bottled at 11%-15% ABV, and most beers are comfortably below 6% ABV. In simple terms, give spirits a healthy dose of respect, or they will knock you out!
Observing spirits, wine, beer, and even food is king. All of your senses are employed; the sum of this input is your evaluation.
The Steps to Tasting Spirits
Appearance — Take a moment to look at the spirit in the glass. What’s the color? Is it clear or cloudy? Most spirit types other than Liqueurs have absolute clarity. The sight of sediment in spirits is largely a thing of the past. A beautiful mahogany or amber color indicates that your spirit has been aged in wood. Bright pastels can be found in many Liqueurs, while major categories such as Vodka and Gin are as clear as water (unless they are flavored).
Gently swirl the glass and observe the liquid rolling back to the bottom. Is it viscous? Does it flow like water in the glass (alcohol is thinner than water) or move slowly like a thin syrup? A viscous spirit that persistently coats the glass is likely sweet.
Aromatics — Now it’s time to involve your olfactory senses. Most of what we consider “taste” actually occurs in the olfactory system. It may be necessary to agitate or swirl the spirit a bit to splash some liquid onto the sides, where it can quickly and easily evaporate, sending vapors of precious spirit upward.
Unlike with wine and beer, do not take a deep breath. Remember, this spirit is likely bottled at 40% ABV, and it will pack a punch. Instead, simply open your mouth a bit and gently draw in some air. This will cause your nose to draw air and gently bring the spirit’s aromatics upward. If you are not getting a good aromatic impression, close your mouth and gently inhale through your nose.
Take a mental note of what you are perceiving. Is it fruity (what kinds of fruit)? Is it spicy, and what kind of spices are used? The presence of baking spices often indicates that the spirit has been aged in wood. Spices like pepper, coriander, juniper, and even salt are common in certain spirits. Other aromatics like coffee, cocoa, herbs (both fresh and dried), minerals, and, of course, base materials like cereal (corn, wheat, and barley), grapes, or sugar. What you are smelling should be confirmed by what you will taste on your palate.
Flavors — Start by taking a generous sip, not a gulp, holding the spirit in your mouth and letting it coat every corner. I find it helpful to gently chew the spirit for a bit. Again, this is not wine, so do not draw in as much air as you would with wine.
Does the flavor confirm the aromatics? Is it spot on, or has one of the attributes discovered while nosing taken the lead position? Is it sweet or dry? Is a generous portion of acid present, revealing itself by activating your salivary glands? How about the texture? Is it rich and creamy, or is it dry and vibrant, more refreshing than mouth-filling?
If you are tasting in a professional setting — most of you will not be — it’s time to spit your spirit and refresh your palate with water.
Note your observations, at least mentally, or write a few words to cement the impressions. Even simple notes will act as a reference to other spirits you have or will encounter.
Once you have had a bit of practice, you will be able to do all of the above in about 20 seconds — a good bit longer will be needed for a professional evaluation. Once you are really good at tasting spirits, the whole process will happen nearly automatically. Again, this is all done to enhance your enjoyment, not to detract. If you’re not having fun — you’re doing it wrong.
Do you want to better understand Spirits? May we suggest Be A Beverage Expert (BABE), a guide to understanding wine, beer, spirits, and cocktails.