taste panel

A tasting panel is an official group whose primary task is to evaluate and approve whisky before bottling. The panel's evaluations form the basis for product descriptions and for the final approval of each bottling batch.

• Composition: Typically, a tasting panel consists of 3–6 independent judges; in larger organizations the number may be 8–12. Members are selected for their sensory skills, ability to express precise feedback, and their ability to maintain anonymity during evaluation. Often the panel includes a master blender or QA representative, as well as representatives from production, quality, and, if possible, external experts. Training takes place regularly through calibration sessions using reference whiskies to ensure consistent judgments.

• Process: For each bottling, the panel assesses the whiskey during blind tasting. The samples are prepared under standardized conditions: the same amount per sample (typically 2–3 cl), in transparent glasses, and at a fixed temperature (18–22 °C). The tasting is divided into three phases: aroma/nose, taste and finish. Each judge notes their observations and scores for selected criteria. The evaluation can be read as a total score or as an overall assessment based on a recognized scale. The decision is usually made by consensus or majority; significant faults (such as harsh, unpleasant notes like solvents, soap or strong sulfur) lead to rejection of the batch.

• Evaluation criteria: The aroma is assessed for intensity, complexity, and balance between sweetness, fruit, spice and barrel aging. The taste is assessed with a focus on balance, body, sweetness, bitterness and alcohol integration. The finish is assessed based on length and nuance. In addition, body/texture and the overall harmony with the desired profile are considered. Potential undesired notes such as acetaldehyde, sulfur compounds or paper-like notes are identified. The product is compared with the desired profile (target profile) and with consistency across batches.

• Acceptance criteria and decision process: To be approved, the whisky must be free of serious faults and achieve a satisfactory overall score or meet the panel's consensus requirement. If the notes do not fit the desired profile, the panel may recommend further evaluation, adjustments to the production process, or rejection of the batch. All decisions are documented in the electronic quality database and linked to the batch number and bottling date.

• Documentation and archiving: Each evaluation is documented with score sheets and observation notes, including lot number, bottling date, assessment date, tasters' IDs and calibration notes. The data are stored in the QA system and used for traceability as well as for future reference samples and further calibration of the panel.

• Calibration and training: Regular calibration through the use of reference whiskies and internal blind tastings ensures consistency between judges. New members undergo basic training and participate in actual evaluations only after completing a calibration period that matches existing standards.

• Role in quality control: The tasting panel serves as the final quality seal before bottling and as part of ongoing quality control, ensuring that production meets profile and specification requirements. Deviations are escalated to the quality management system and may lead to adjustments in production or changes to the bottling plan.