Tasting Book

Definition

A tasting notebook is a systematic registration tool for recording whisky experiences. It provides a consistent framework for noting identification, context, and sensory characteristics of each tasting as well as an overall assessment.

Structure for an entry

• Date of tasting
• Whisky: distillery and name, country of origin
• Vintage/year and cask maturation
• Alcohol by volume
• Glassware and serving conditions (glass type, temperature)
• Color description
• Nose notes (top notes, middle notes)
• Palate notes (freshness, sweetness, spice, bitterness)
• Body and mouthfeel (body, texture)
• Finish and aftertaste
• Rating (e.g., 0–100 or 0–10)
• Comments and considerations

Notation method

• Use a consistent vocabulary for aroma and taste
• Note both intense and evolving notes
• Indicate any influence of the cask, maturation, or water addition
• Keep notes concise and precise, and refrain from subjective assumptions based on mood
• Record any references, e.g., vintage or batch number, if available

Recommended practice

• Note at room temperature and with the same glass
• Read through the notes after a short pause for consistency
• Make a brief assessment alongside a detailed note

Example of an entry

Date: 20-02-2024 Whisky: Glenlivet 15 Year Old Distillery: Glenlivet Country of origin: Scotland Vintage: 2009 Cask: ex-bourbon Alcohol by volume: 43-46% Glass: Glencairn Temperature: room temperature (approximately 18-20°C) Color: amber-golden Nose: ripe apples, vanilla, oak, light grain Palate: sweetness from fruit, honey, spices, a slight tangy note Body/texture: medium body, smooth Finish: long, oak, spicy Rating: 86/100 Comment: Balanced and approachable; a good example of fruity distillate with moderate cask aging.

Related concepts

• Notes
• Tasting
• Whisky journal