The Guide to the Whiskies of Tasmania July 2015

‘Nosing’ tulip-shaped glass at room temperature, whereupon you ”nose” the undiluted spirit to get the full impact of it into the nostrils, and then sip it naked, so to speak (but keep your clothes on), at its natural ex-barrel strength. Chew the whisky in order to fill the mouth - palate, tongue, teeth and gums – to capacity. Once you have absorbed the whisky in its raw state add the water to the same glass – one third water to two thirds whisky is a safe proportion - and enjoy the fuller aroma which comes with the water on the spirit and the wider spectrum in terms of taste and character which this simple combination brings Nosing & Tasting Appreciating Tasmanian whisky is no different in approach to appreciating any other fine whisky. However, given the high proportion of cask-strength whiskies within the Tasmanian category, it is wise to read the label to ascertain the alcoholic content and add water as necessary but not to the point of diluting it to below 40% ABV as it then ceases really to be whisky. Take notes of your findings if you wish and compare them with others, but this is a totally subjective exercise with no right answers. If tasting a flight of whiskies, be sure to clean the palate between each one. There is the dark chocolate school of thought and there is the strong cheese approach. Or you could try both. There are two approaches. One is the head butting “Murray Method” which eschews completely the addition of any water or ice, and there is the more genteel approach, which I personally favour, of adding a little spring water, particularly to the cask strength whiskies. I find that this allows not only the aroma to become more distinct but also the taste to be subtly influenced by the spirit being relieved of its full natural robustness. ‘Tasting’ In fact, my favourite approach is a combination of the “Murray Method” and the drawing room solution. That way you get the best of both worlds. And so, first of all, to confront the spirit neat it should be poured into a 15

The Guide to the Whiskies of Tasmania July 2015 | Page 17