Testdram

Testdram refers to a small portion sample of whisky, typically around 1–2 cl, used for temporary sensory evaluation of a new distillate, a batch, or an existing bottle to assess quality, balance, and potential further development. The aim is to provide a quick, yet reliable assessment without opening the entire bottle.

Sample preparation and procedure

• Glass selection: a nosing- or tulip-shaped glass with a narrow opening to concentrate aromas.
• Temperature: served at room temperature, about 18–22 °C.
• Amount: approximately 1–2 cl in the glass.
• Sampling: roll the glass gently to release the aroma, nose close to the opening and take short inhalations to register the scents. The sample is then tasted by allowing a mouthful to rest on the tongue for 6–12 seconds and note sensations.

Sensory evaluations

Visual assessment

• Clarity and color intensity.
• Indication of cask aging and alcohol strength.

Aroma (nose)

• Primary notes: malt, grain, vanilla, caramel, oak, spices.
• Secondary notes: citrus, fruit, chocolate, coffee, smoke or peat (depending on style).
• Balance between sweetness and complexity.

Taste (mouthful)

• Body, fullness and texture: light, medium or heavy.
• Base flavors: sweetness, malt, spices, oak, caramel.
• Any undesired elements: excessive alcoholic heat, bitterness or flatness.

Finish

• Length and lingering notes.
• Final notes and mouthfeel: dryness, sweetness, spice, smoke or fruit.

Evaluation criteria and documentation

• Balance between sweetness, acidity, bitterness and alcohol.
• Complexity and development of notes.
• Intensity and duration of the aftertaste.
• Consistency between aroma, taste and finish.
• Considerations of quality and suitability for further production or marketing.

Practical use

• Used in product development, QC and batch tastings before a final decision.
• May be included in one or more tasting sets alongside other samples.

Storage and handling of the sample

• The sample should be stored in an airtight container, protected from light and kept at a stable temperature.
• Record date, batch, alcohol percentage and any special observations in a tasting journal.