Practice makes perfect

Start your sensory journey with a game. Choose a vial at random, without looking at the name of the aroma. Smell the vial and/or the cap. You will detect a scent, but can you identify it? That’s more difficult. It may bring to mind memories from the distant or more recent past or evoke certain emotions.

If the images conjured up by the aroma don’t allow you to name it (though the word may be on the tip of your tongue!), try to identify which family it belongs to: floral, fruity, woody or phenolic? This exploration can also be done in a group: discussions around the perception of scents are an enjoyable way to share the experience and delve into your memories. As you listen to each other, you may find the right answer. But be careful not to let yourself be influenced!

Then look at the number on the vial and find it on the list of aromas. Now that you see the name of the aromatic note, of course it’s obvious: you knew it! Repeat the exercise with another vial. Practise this way every day with up to ten vials, making sure to include the ones you didn’t manage to recognise the previous time.

This will develop your olfactory memory. In just a few weeks, you’ll be able to identify and, above all, name these aromas, precious clues to the whiskies you will taste. To find out more, follow the advice and tasting protocols in Le Nez du Whisky books.

Rise to the challenge like a Master of the Quaich

The title of Master of the Quaich honours a person who has contributed, through his or her writing, lectures or work, to the advancement of the whisky industry. Two of the authors of Le Nez du Whisky 54 aromas, Martine Nouet and Charles MacLean, have been awarded this prestigious distinction.

Here are some examples of the types of questions these tasting experts are able to answer:

  • Question 1: Here are four whiskies to taste blind (without looking at the label). They come from one of six regions or countries: Highlands (Scotland), Islay (Scotland), Ireland, Japan, Kentucky
    (USA) or India. Match each whisky with its region of origin. Note: more than one whisky may be of the same origin.
  • Question 2: Here are four whiskies aged in different casks: bourbon, sherry, port and new American oak (toasted). Match each whisky with a type of cask, using the aromas you detect: vanilla, red fruit, spices, nuts, caramel, toasted wood, etc.
  • Question 3: Here are three Islay whiskies. Each emanates a peaty aroma of increasing intensity: weak, medium, very strong. Rank them in ascending order of intensity. Bonus: identify which of the following distilleries they are from – Laphroaig, Caol Ila, Bunnahabhain, Ardbeg.
  • Question n°4 : Un whisky est servi à l’aveugle. Sont identifiés un ou plusieurs de ces éléments distinctifs : forte salinité, notes médicinales (iode, hôpital, caoutchouc), fumée dense et tourbe humide, 48 % vol., vieillissement partiel en fût de sherry. Parmi ces quatre distilleries, laquelle est la plus probable ?
    • a) Glenfiddich
    • b) Ardbeg
    • c) Yamazaki
    • d) Bushmills

You can draw inspiration from this challenge and blind-taste whiskies, selecting regions and distilleries to suit your budget. Whatever whiskies you choose, you will see the relevance of Le Nez du Whisky in helping you perceive the distinctive character of each.