Whiskey Tasting

Up until the 19th century, whiskey was spelled without an “e.” In the late 19th century, however, an “e” was added by some distillers, particularly Irish distillers (perhaps to differentiate their product from Scotch whisky). Today, all Scotch whisky is spelled without an “e” by law. In Ireland, the predominant spelling today is with an “e,” although by law it can be spelled either way (Paddy Irish Whiskey only added the “e” in the 1960's and Irish distilleries like McConnell's Distillery and Waterford Distillery currently spell it without the “e”).

BEFORE YOU GET STARTED

Whiskies are meant to be enjoyed. Some people drink whiskey with ice or cola. That is okay for drinking, but not for tasting. You should taste the whiskies neat and without ice.

• It is okay to drink a beverage alongside whiskey. Whatever you drink should have a neutral flavor, like a stout or a pilsner. It is advisable to avoid strong flavors like IPAs.
• There are many benefits to tasting whiskies out of a Glencairn glass, or small wine glass.
• For tasting whiskies, it’s common to pour a one-ounce dram. Most of the experience will be nosing the whiskies (hence the Glencairn glass). A nose can detect far more aromas than a palate can taste. Thus, a one-ounce dram is more than enough to be getting on with.
• You are not drinking a “shot” of whisky. A one-ounce dram of whiskey should provide about four or five good sips. Slow down and enjoy.
• Tasting a whiskey consists of three distinct phases, i.e., the arrival, the development, and the finish.
• During the arrival, keep the whiskies in the front of your mouth (that is, on the tip of the tongue) and taste it for a minimum of 10 second. Seriously, slowly count to at least ten. This will acclimate the whiskies to your taste buds so you can start tasting the flavors as opposed to the burning sensation of the ethanol. Also, it is during the arrival phase that you will taste most of the flavors in the whiskies. Don’t waste them.
• After a slow arrival, move the whiskies back slowly and finish. You will notice different flavors during each phase.
• Lastly, “Tasting Notes” are only a suggestion of some of the aromas and flavors you might experience. There may be many more that you personally experience. Also, one’s perception of different aromas and flavors varies based on numerous factors.

WHISK[E]Y BASICS

Whiskey is an alcoholic beverage made from the distillation of fermented cereal grain mash (i.e., grains soaked in hot water and left to ferment) and typically aged in wooden containers.

Whiskey was originally called “aqua vitae” in Latin (i.e., water of life). In Irish Gaelic, “water of life” is “uisce beatha” (pronounced “ish-kuh bah-hah”), and in Scottish Gaelic it is “uisge beatha” (pronounced “oosh-kih bay-ha”). It is from “uisce” / “uisge” that the modern English word “whiskey” is derived.

Scotch Whisky

In order to be considered a Scotch Whisky, it must:

• Be made of only water and malted barley, plus other optional cereal grains.
• Be mashed, fermented, distilled to no more than 94.8% ABV, and matured in oak casks not exceeding 700 liters for a minimum of three years in Scotland.
• Not contain additives other than water and optional caramel coloring (e150a).
• Retain the characteristics of its raw materials and production, and maturation methods (i.e., it needs to smell and taste like whisky).
• Be bottled at no less than 40% ABV.

Irish Whiskey

In order to be considered an Irish Whiskey, it must:

• Be made from a mash of malted barley, plus other optional cereal grains.
• Be mashed, fermented, and distilled to no more than 94.8% ABV, and matured in wooden casks not exceeding 700 liters for a minimum of three years in Ireland (either the Republic of Ireland or Northern Ireland).
• Not contain additives other than water and optional caramel coloring (e150a).
• Retain the characteristics of its raw materials (i.e., it needs to smell and taste like whiskey).
• Be bottled at no less than 40% ABV.

Single Malt Whisk[e]y

A single malt whisk[e]y is one produced in a single distillery using only malted barley (i.e., barley that has been allowed to germinate and then heated to stop the growth).

The Tavern's Tasting

When you present your ticket, you will be given a punch card along with a complimentary Glencairn whisky glass. Present the punch card at our pouring station to receive one, one ounce pours of each of our offered whiskies.

Unlike some festivals where you are herded in and out of the whisky tasting area, we encourage you to stay and enjoy your whiskies for as long as you like. Entertainment will be provided in the whisk[e]y tasting area over the entire weekend. The area will include information about each whiskey with the characteristics of each.

Check back closer to the event to learn
which whiskies will be available for
tasting!