LCBO Food & Drink Autumn 2022

How to Taste Whisky Like a Pro

There’s sipping simply to enjoy, and then there’s the method pros use for tasting and pairing. Try these tips to get more out of every pour.

Spice Route

Pour half an ounce or less in each glass, just enough for a few sips with each course.

Rye, the signature grain of Canadian whisky-making, was first added by Dutch and German immigrants nearly 200 years ago, to spice up gentler wheat and corn Canadian whiskies of the day. Cooper’s Revival Rye Whisky (LCBO 576918, $59.85), from Prince captures the grain’s zesty grassiness and spice. The arugula and fennel in this salad match the rye’s pepper and light anise notes, while the fatty salmon and cooling crème fraîche round out the pairing. Edward County distillery Kinsip,

Pro tasters often choose tasting glassware such as tulip-shaped ISO vessels (like small wineglasses) or Glencairn footed glasses.

Avoid swirling whisky as you might wine: the higher alcohol content in spirits can prickle and fatigue your senses, burning your nose and palate.

Add several drops of distilled or bottled water (or up to almost the same volume as the whisky to taste) to open up the aromas and flavours.

Hover your nose at the rim of the glass to detect aromas: is it floral, herbaceous or fruity? Spicy, toasty or nutty? Caramel, toffee or butterscotch plus vanilla and spice are common whisky characteristics.

Evaluate the colour, with a caveat: in many places (including Canada and Scotland), it’s legal and common to add artificial colouring. Most whiskies are in a range of gold to amber.

As you take sips, consider the whisky’s texture: is it rough and hot? Oily and silky? Astringent and sharp? Note the flavours you taste, and how long they linger on the finish.

ILLUSTRATIONS BY DAVID SPARSHOTT

126 FOOD & DRINK AUTUMN 2022