Once you begin tasting whisky, you will notice a variety of flavors and mouthfeels. However, many beginners do not have the whisky vocabulary necessary to describe whisky and the tastes that they encounter as they taste different whiskies. Here are a few descriptors that will help you explain what you are tasting.
Dignified vs. Youthful. This distinction is difficult to describe, but it is easy to tell the difference. A youthful whisky tends to be vibrant, light, but not altogether integrated—much like a beautiful teenaged girl. A dignified whisky has an irresistible and seamless blend of flavors that are clear and easy to distinguish. Whisky age is important on your tasting journey.
Soft vs. Firm. Again, this can be difficult to explain in words, but you will be able to tell the difference.
Dry vs. Sweet. A dry whisky can actually make your mouth feel dry. It is astringent without any sweetness. A sweet whisky, on the other hand, has a sweet taste and a very wet feeling.
Big vs. Subtle. A ‘big’ whisky dominates your mouth. The tastes and flavors are impossible to miss. On the other hand, a subtle whisky has an I-can’t-put-my-finger-on-it quality.
Austere vs. Rich. An austere whisky is simple and straightforward, a what you see is what you get kind of drink. A rich whisky, on the other hand, will have multiple layers and a complex presence. Rich whiskies often have thicker mouthfeels as well, but this is not always the case.
Whisky is a complex and multi-layered spirit that offers a range of flavors and mouthfeels to the taster. However, without the right vocabulary, it can be difficult to articulate what exactly you are tasting. Here are 25 ways to describe whisky to help you develop a better understanding of this beloved spirit.
It is important to remember that flavor and mouthfeel can vary greatly between different whiskies, even those produced by the same distillery. Whiskies can also change over time as they age, so it is not uncommon to taste different notes in a whisky at different times.
To enhance your whisky tasting experience, try to pay attention to the flavors and mouthfeels that you encounter, and see if you can identify them using the above descriptors. Try pairing your whisky with different foods, such as cheese, chocolate, or fruit, to see how this can affect the flavor profile.
Peaty Whiskies
Peaty whiskies have a strong smoky flavor that is reminiscent of burning peat moss. Examples of peaty whiskies include Islay Scotch whiskies such as Laphroaig, Lagavulin, and Ardbeg.
Peaty whiskies are typically made in Scotland, specifically the island of Islay. The strong peat flavor is due to the use of peat to dry the malted barley during the distillation process. Peat smoke imparts its flavors into the barley, which is then carried over into the final whisky.
Food pairing suggestions for peaty whiskies include smoked salmon, grilled meats, and strong cheeses.
Malty whiskies
Malty whiskies have a malty, cereal-like flavor that is reminiscent of grains like barley. Examples of malty whiskies include Glenfiddich, Macallan, and Glenlivet. Malty whiskies are made in Scotland, as well as other whisky-producing countries like Ireland, Japan, and the United States.
The malty flavor profile is due to the use of malted barley as the primary grain in the mash bill.
Food pairing suggestions for malty whiskies include roasted meats, hearty stews, and fruit-based desserts.
Fruity Whiskies
Fruity whiskies have a flavor profile that is reminiscent of fruits like apple, pear, or plum. Examples of fruity whiskies include Glenmorangie, Auchentoshan, and The Glenlivet.
Fruity whiskies are made in Scotland, as well as other whisky-producing countries like Ireland, Japan, and the United States. The fruity flavor profile is due to a combination of factors, including the type of grains used in the mash bill, the type of yeast used during fermentation, and the type of barrel used for aging.
Food pairing suggestions for fruity whiskies include fruit-based desserts, salads with fruit, and grilled poultry.
Spicy Whiskies
Spicy whiskies have a warming flavor profile that is reminiscent of spices like cinnamon or clove. Examples of spicy whiskies include Booker’s, Knob Creek, and Bulleit.
Spicy whiskies are made in the United States, as well as other whisky-producing countries like Scotland and Canada. The spicy flavor profile is due to a combination of factors, including the type of grains used in the mash bill, the type of barrel used for aging, and the addition of spices or flavorings during the production process.
Food pairing suggestions for spicy whiskies include spicy cuisine, grilled meats, and savory dishes.
Vanilla Whiskies
Vanilla whiskies have a sweet, creamy vanilla flavor. Examples of vanilla whiskies include Maker’s Mark, Jim Beam, and Buffalo Trace.
Vanilla whiskies are made in the United States, as well as other whisky-producing countries like Scotland and Canada. The vanilla flavor profile is due to the use of barrels that have been previously used to age vanilla-based products, such as bourbon or ice cream. The whiskey absorbs the vanilla flavors from the barrel during aging.
Food pairing suggestions for vanilla whiskies include vanilla-based desserts, grilled fruits, and creamy soups.
Caramel Whiskies
Caramel whiskies have a rich, caramel-like sweetness. Examples of caramel whiskies include Jack Daniel’s, Wild Turkey, and Evan Williams.
Caramel whiskies are made in the United States, as well as other whisky-producing countries like Scotland and Canada. The caramel flavor profile is due to the use of caramel coloring and/or the addition of caramel flavors during the production process.
Food pairing suggestions for caramel whiskies include caramel-based desserts, roasted meats, and sweet and savory dishes.
Floral Whiskies
Floral whiskies have a delicate, floral flavor profile that is reminiscent of flowers like lavender or rose. Examples of floral whiskies include Suntory Toki, Hibiki Harmony, and Glenfiddich.
Floral whiskies are made in Japan, as well as other whisky-producing countries like Scotland and Ireland. The floral flavor profile is due to the use of delicate, floral ingredients in the mash bill and/or the addition of floral flavors during the production process.
Food pairing suggestions for floral whiskies include light dishes, such as salads and grilled seafood, and fruit-based desserts.
Nutty Whiskies
Nutty whiskies have a rich, nutty flavor that is reminiscent of nuts like almond or hazelnut. Examples of nutty whiskies include Glenlivet 12, Macallan 12, and Lagavulin 16.
Nutty whiskies are made in Scotland, as well as other whisky-producing countries like Ireland and the United States. The nutty flavor profile is due to the use of nutty ingredients in the mash bill and/or the addition of nutty flavors during the production process.
Food pairing suggestions for nutty whiskies include roasted meats, strong cheeses, and nut-based desserts.
Honey Whiskies
Honey whiskies have a sweet, honey-like flavor. Examples of honey whiskies include Jim Beam Honey, Jack Daniel’s Tennessee Honey, and Wild Turkey American Honey.
Honey whiskies are made in the United States, as well as other whisky-producing countries like Scotland and Canada. The honey flavor profile is due to the addition of honey during the production process.
Food pairing suggestions for honey whiskies include fruit-based desserts, grilled fruits, and sweet and savory dishes.
Buttery Whiskies
Buttery whiskies have a rich, creamy, buttery flavor profile. Examples of buttery whiskies include Glenfiddich 12, Macallan 12, and Lagavulin 16.
Buttery whiskies are made in Scotland, as well as other whisky-producing countries like Ireland and the United States. The buttery flavor profile is due to the use of buttery ingredients in the mash bill and/or the addition of buttery flavors during the production process.
Food pairing suggestions for buttery whiskies include creamy soups, roasted meats, and fruit-based desserts.
Smoky Whiskies
Smoky whiskies have a smoky, campfire-like flavor. Examples of smoky whiskies include Laphroaig, Lagavulin, and Ardbeg. Smoky whiskies are typically made in Scotland, specifically the island of Islay.
The smoky flavor is due to the use of peat to dry the malted barley during the distillation process. Peat smoke imparts its flavors into the barley, which is then carried over into the final whisky.
Food pairing suggestions for smoky whiskies include smoked salmon, grilled meats, and strong cheeses.
Sweet Whiskies
Sweet whiskies have a sweet, sugary flavor profile. Examples of sweet whiskies include Maker’s Mark, Jim Beam, and Jack Daniel’s.
Sweet whiskies are made in the United States, as well as other whisky-producing countries like Scotland and Ireland. The sweet flavor profile is due to the use of sweet ingredients in the mash bill, the addition of sweetness during the production process, and/or the use of charred oak barrels for aging.
Food pairing suggestions for sweet whiskies include desserts, fruit-based dishes, and spicy foods.
Ginger Whiskies
Ginger whiskies have a spicy, ginger-like flavor profile. Examples of ginger whiskies include Suntory Yamazaki, Nikka Coffey Malt, and Kavalan.
Ginger whiskies are made in Japan, as well as other whisky-producing countries like Scotland and Ireland. The ginger flavor profile is due to the use of ginger-based ingredients in the mash bill and/or the addition of ginger flavors during the production process.
Food pairing suggestions for ginger whiskies include spicy foods, stir-fried dishes, and grilled meats.
Citrus Whiskies
Citrus whiskies have a tangy, citrus-like flavor profile. Examples of citrus whiskies include Glenmorangie, Macallan, and Glenfiddich.
Citrus whiskies are made in Scotland, as well as other whisky-producing countries like Ireland and the United States. The citrus flavor profile is due to the use of citrus-based ingredients in the mash bill and/or the addition of citrus flavors during the production process.
Food pairing suggestions for citrus whiskies include light dishes, such as salads and grilled seafood, and sweet desserts.
Toasty Whiskies
Toasty refers to flavors and aromas that are reminiscent of toasted bread, nuts, and baking spices. This flavor profile is often found in whiskies that have been aged in ex-bourbon barrels or have spent a significant amount of time in oak.
Examples of toasty whiskies include Macallan 12, Glenlivet 12, and Aberlour 10.
These whiskies are typically found in the Speyside region of Scotland and are known for their smooth, mellow flavors. The toasty flavors come from the interaction of the whisky with the oak barrel, which contributes flavors of vanilla, caramel, and baking spices.
Toasty whiskies pair well with roasted meats, grilled vegetables, and rich, creamy desserts.
Oaky Whiskies
Oaky refers to flavors and aromas that are reminiscent of fresh-cut oak wood. This flavor profile is often found in whiskies that have been aged in new oak barrels or have spent a significant amount of time in oak.
Examples of oaky whiskies include Woodford Reserve, Maker’s Mark, and Wild Turkey 101.
These whiskies are typically found in the bourbon regions of the United States and are known for their bold, rich flavors. The oaky flavors come from the interaction of the whisky with the oak barrel, which contributes flavors of vanilla, caramel, and spices.
Oaky whiskies pair well with grilled meats, rich sauces, and dark chocolate.
Earthy Whiskies
Earthy refers to flavors and aromas that are reminiscent of the natural world, such as moss, soil, and damp forest. This flavor profile is often found in whiskies that have been aged in used oak barrels or have spent a significant amount of time in oak.
Examples of earthy whiskies include Laphroaig 10, Talisker 10, and Lagavulin 16.
These whiskies are typically found in the Islay region of Scotland and are known for their smoky, peaty flavors. The earthy flavors come from the interaction of the whisky with the oak barrel, which contributes flavors of damp earth, moss, and musty spices.
Earthy whiskies pair well with grilled meats, strong cheeses, and hearty stews.
Medicinal Whiskies
Medicinal refers to flavors and aromas that are reminiscent of medicinal or herbal remedies, such as antiseptic, iodine, and menthol. This flavor profile is often found in whiskies that have been aged in used oak barrels or have spent a significant amount of time in oak.
Examples of medicinal whiskies include Laphroaig 10, Talisker 10, and Lagavulin 16.
These whiskies are typically found in the Islay region of Scotland and are known for their smoky, peaty flavors. The medicinal flavors come from the interaction of the whisky with the oak barrel, which contributes flavors of antiseptic, iodine, and menthol.
Medicinal whiskies pair well with grilled meats, strong cheeses, and hearty stews.
Herbal Whiskies
Herbal refers to flavors and aromas that are reminiscent of fresh herbs, such as rosemary, thyme, and basil. This flavor profile is often found in whiskies that have been aged in used oak barrels or have spent a significant amount of time in oak.
Examples of herbal whiskies include Glenmorangie 10, Glenfiddich 12, and Balvenie 12.
These whiskies are typically found in the Speyside region of Scotland and are known for their smooth, mellow flavors. The herbal flavors come from the interaction of the whisky with the oak barrel, which contributes flavors of fresh herbs, spices, and floral notes.
Herbal whiskies pair well with roasted meats, grilled vegetables, and fresh salads.
Peppery Whiskies
Peppery refers to flavors and aromas that are reminiscent of freshly ground black pepper. This flavor profile is often found in whiskies that have been aged in used oak barrels or have spent a significant amount of time in oak.
Examples of peppery whiskies include Knob Creek, Bulleit Bourbon, and Wild Turkey 101.
These whiskies are typically found in the bourbon regions of the United States and are known for their bold, spicy flavors. The peppery flavors come from the interaction of the whisky with the oak barrel, which contributes flavors of black pepper, cinnamon, and allspice.
Peppery whiskies pair well with spicy foods, grilled meats, and hearty stews.
Salty Whiskies
Salty refers to flavors and aromas that are reminiscent of saltwater and sea air. This flavor profile is often found in whiskies that have been aged near the coast or in barrels that have been exposed to salt air.
Examples of salty whiskies include Talisker 10, Oban 14, and Lagavulin 16.
These whiskies are typically found in the coastal regions of Scotland and are known for their smoky, peaty flavors. The salty flavors come from the interaction of the whisky with the salt air, which contributes flavors of salt, sea spray, and brine.
Salty whiskies pair well with seafood, sushi, and grilled meats.
Briny Whiskies
Briny refers to flavors and aromas that are reminiscent of seaweed and saltwater. This flavor profile is often found in whiskies that have been aged near the coast or in barrels that have been exposed to salt air.
Examples of briny whiskies include Talisker 10, Oban 14, and Lagavulin 16.
These whiskies are typically found in the coastal regions of Scotland and are known for their smoky, peaty flavors. The briny flavors come from the interaction of the whisky with the salt air, which contributes flavors of seaweed, saltwater, and ocean spray.
Briny whiskies pair well with seafood, sushi, and grilled meats.
Grassy Whiskies
Grassy refers to flavors and aromas that are reminiscent of freshly cut grass and herbs. This flavor profile is often found in whiskies that have been aged in used oak barrels or have spent a significant amount of time in oak.
Examples of grassy whiskies include Glenmorangie 10, Glenfiddich 12, and Balvenie 12.
These whiskies are typically found in the Speyside region of Scotland and are known for their smooth, mellow flavors. The grassy flavors come from the interaction of the whisky with the oak barrel, which contributes flavors of freshly cut grass, herbs, and spices.
Grassy whiskies pair well with roasted meats, grilled vegetables, and fresh salads.
Bitter Whiskies
Bitter refers to flavors and aromas that are reminiscent of coffee and dark chocolate. This flavor profile is often found in whiskies that have been aged in ex-bourbon barrels or have spent a significant amount of time in oak.
Examples of bitter whiskies include Macallan 12, Glenlivet 12, and Aberlour 10.
These whiskies are typically found in the Speyside region of Scotland and are known for their smooth, mellow flavors. The bitter flavors come from the interaction of the whisky with the oak barrel, which contributes flavors of coffee, dark chocolate, and spices.
Bitter whiskies pair well with rich, creamy desserts, grilled meats, and dark chocolate.
Sour Whiskies
Sour refers to flavors and aromas that are reminiscent of tart fruit and sour candy. This flavor profile is often found in whiskies that have been aged in ex-sherry barrels or have spent a significant amount of time in oak.
Examples of sour whiskies include Glenrothes Sherry Cask Reserve, Macallan 12 Sherry Oak, and Aberlour A’bunadh.
These whiskies are typically found in the Speyside region of Scotland and are known for their rich, fruity flavors. The sour flavors come from the interaction of the whisky with the sherry barrel, which contributes flavors of tart fruit, sour candy, and spices.
Sour whiskies pair well with fruit-based desserts, roasted meats, and spicy foods.
Bold Whiskies
Bold refers to whiskies that have a strong, robust flavor and aroma. This flavor profile is often found in whiskies that have been aged in new oak barrels or have spent a significant amount of time in oak.
Examples of bold whiskies include Knob Creek, Wild Turkey 101, and Russell’s Reserve.
These whiskies are typically found in the bourbon regions of the United States and are known for their bold, spicy flavors. The bold flavors come from the interaction of the whisky with the oak barrel, which contributes flavors of vanilla, caramel, and spices.
Bold whiskies pair well with grilled meats, hearty stews, and rich, creamy desserts.
These 25 flavor profiles are great for pinpointing a particular taste, but there are other terms that describe the character of the whisky more than the individual tastes.
If you are having a hard time detailing exactly what quality of a whisky you are noticing, consider the following:
Balanced: Whiskies that are considered balanced have a harmonious blend of flavors where none of them overpower the other. This is usually considered a positive attribute in a whisky. A well-balanced whisky will have a smooth and harmonious taste, with a good integration of the different flavors such as sweetness, fruitiness, spices, and smoke. Examples of balanced whiskies include Macallan 12, Glenlivet 12, and Talisker 10. These whiskies are typically found in the Speyside and Highland regions of Scotland and are known for their smooth and balanced flavor profiles. Balance in a whisky can be achieved through the right combination of aging time, cask type, and blending.
Estery: Estery refers to whiskies that have fruity and floral notes in their flavor and aroma profiles. Esters are compounds that are formed during the fermentation process, and they contribute to the fruity and floral character of the whisky.
Examples of estery whiskies include Glenfiddich 12, Glenmorangie 10, and Balvenie DoubleWood 12. These whiskies are typically found in the Speyside and Highland regions of Scotland and are known for their floral and fruit notes.
Estery flavors can be enhanced through the use of specific yeast strains during fermentation and through the choice of casks used for aging.
Ethanolic or Spirity: Ethanolic or spirity refers to whiskies that have a strong alcoholic taste or aroma. Ethanol is the alcohol in whisky, and a high concentration of ethanol can give the whisky a strong alcoholic flavor and aroma. This flavor profile is often found in high-proof whiskies such as cask strength and can be overwhelming to some drinkers.
Examples of ethanolic or spirity whiskies include Aberlour A’bunadh, Glenlivet Nadurra, and Glenmorangie Signet. These whiskies are typically found in the Speyside and Highland regions of Scotland and are known for their high alcohol content and bold flavors.
The ethanolic or spirity character can be controlled through the distillation process and the choice of casks used for aging.
Phenolic: Phenolic refers to whiskies that have a tarry and heavy flavor and aroma profile. Phenols are compounds that are formed during the distillation process, and they contribute to the smoky and medicinal character of the whisky. Examples of phenolic whiskies include Laphroaig 10, Lagavulin 16, and Talisker Storm.
These whiskies are typically found in the Islay region of Scotland and are known for their peaty and smoky flavors. The phenolic character of a whisky can be enhanced through the use of peated malt during the brewing process and the choice of casks used for aging.
Warm or hot: Warm or hot refers to whiskies that have a warming sensation in the mouth and throat. This can be a result of the alcohol content or the temperature at which the whisky was consumed. Some whiskies have a warming effect that makes your mouth feel as though the liquid was warmed before you drank it.
Examples of warm or hot whiskies include Highland Park 18, Macallan 18, and Glenlivet 18. These whiskies are typically found in the Highland and Speyside regions of Scotland and are known for their rich and complex flavor profiles.
The warm or hot sensation can be controlled through the alcohol content and the temperature at which the whisky is consumed.
While this is by no means a comprehensive list, it should be a good start in describing the characteristics of a whisky that you are tasting. These flavors and characteristics are those most often found in whiskies and the easiest to identify from simple drinking.
