Nosing

Nosing is the systematic sensory method for examining a whisky's aromas using the sense of smell. Through targeted sniffing, primary, secondary, and tertiary notes are identified, reflecting raw materials, cask aging, and production processes.

Equipment - Nosing glasses: tulip-shaped glass (e.g., Glencairn) that concentrates the aromas around the nose and allows room for aroma development. - Notetaking materials: a notebook and a pen to document impressions.

Process - Preparation: Pour 2–4 cl of whisky into the glass and let it rest for 30–60 seconds to dampen the alcohol character. - Release of aromas: Gently swirl the glass in small circles to release the aroma molecules. - Nosing: Bring the nose close to the opening (about 1–2 cm above the glass) and inhale in short, controlled breaths. Repeat again after 10–15 seconds to notice changes. - Noting: Record the notes that appear, and group them into primary (fruit, vanilla, honey, grain), secondary (spices, oak, caramel, chocolate) and any tertiary notes (peat, smoke, nuts). - Evaluation: Consider how notes change over time and with temperature; note differences between the first and later smells.

Aroma categories (examples) - Primary notes: apple, pear, citrus, vanilla, honey, malt. - Secondary notes: cinnamon, cloves, oak, toffee, chocolate, nuts, licorice. - Tertiary notes: peat/smoke, dried fruits, coconut, leather.

Factors affecting nosing - The shape and size of the glass affect the concentration and direction of the aromas. - Room temperature and time in the glass change the aroma experience; higher temperatures often yield stronger alcoholic notes. - Olfactory sensitivity and how you're feeling today can affect the notes recorded.

Etiquette and safety - Nosing should be performed calmly and without encouraging strong inhalations; avoid holding your nose too close to the glass and avoid contact with the inside of the glass.