Tasting tool

Build tasting notes from what you actually notice

The tool gives you a vocabulary to organise your own observations. It does not invent tasting notes for the whisky or tell you what you are supposed to taste.

Nose, palate and finish describe different moments

The nose covers aromas you perceive before tasting. The palate records what appears once the whisky is in the mouth, including flavour, texture and alcohol sensation. The finish describes what remains after swallowing or spitting. A descriptor can appear in more than one stage, but separating the stages helps you notice how the whisky develops.

Use concrete comparisons

Specific descriptors are usually easier to revisit than vague praise. “Orange peel and vanilla” records more information than “very complex.” “Drying oak with black pepper” says more than “bold.” The goal is not to sound sophisticated. The goal is to leave yourself a useful record.

Do not force a descriptor

Tasting vocabulary works by association. One person may call a note lemon peel while another calls it grapefruit. If a descriptor does not fit what you perceive, leave it out. Repeated tastings can also produce different notes because temperature, dilution, glassware, food and attention all influence perception.