Paul’s Beginner-Friendly Guide to Tasting Australian Whiskies
I’ll admit it—I’m a whisky nerd. I love breaking down flavours, noticing how a whisky evolves in the glass, and geeking out over barrel-aging techniques. But here’s the thing: you don’t have to be a whisky nerd to enjoy whisky. Whether you’re just starting out or you’ve been sipping drams for years, the best way to taste whisky is whatever way makes you enjoy it most. That said, if you’re curious about how I like to taste whisky (as a cicerone who also happens to love a good dram), here’s my process. No rules, just suggestions.
Step 1: Slow Down! Have a Look.
Before taking a sip, I like to check out the whisky’s colour. If it’s been aged in an Aussie red wine barrel (which a lot of local distilleries love to do), it might have a deeper, amber hue. That doesn’t mean it’s better or stronger—it just hints at the flavours I might expect.
Step 2: Give It a Swirl
A gentle swirl helps release the whisky’s aroma, but you don’t need to go full wine sommelier here. A little movement gets the whisky interacting with the air, opening up those deeper notes. Some people look at the “legs” (how the whisky clings to the glass), but I don’t get too hung up on that.
Step 3: Get That Nose In There
This is where things get interesting. Whisky is packed with complex aromas, and a good sniff gives you an idea of what’s coming. I try not to dive nose-first into the glass—especially with higher-proof whisky—because a blast of ethanol can wipe out the subtler scents. Instead, I take a breath just above the glass and let the aromas drift up naturally.
With Australian whisky, I often get notes of vanilla, spice, dried fruit, and sometimes a hint of cedar or pencil shavings (thanks to those wine barrels). But honestly, don’t stress about picking out “correct” aromas—if it reminds you of caramel, a campfire, or even an old leather couch, that’s valid.
Step 4: Taking the First Sip
Now for the good part. I like to take a small sip and let it roll around my tongue, noticing how the flavours develop. Some whiskies are sweet up front, some bring a spicy or oaky kick, and some are silky smooth from start to finish. It’s less about hunting for specific flavours and more about noticing what you enjoy.
A few things I pay attention to:
Texture – Light and crisp? Thick and oily?
Flavour balance – Does the sweetness, spice, and oak play nicely together?
Finish – Does it linger, or does it fade quickly?
Step 5: To Add Water or Not?
Some whisky lovers swear by adding a few drops of water to “open up” the whisky’s flavours. Others prefer it neat. Here’s my approach: try both. If you’re drinking something cask strength, a little water can tame the heat and bring out different notes. But if you love it straight up, stick with that. No wrong answers here.
Final Thoughts: Enjoying the Moment
At the end of the day, whisky tasting isn’t about impressing anyone or memorising obscure flavour notes. It’s about enjoying the experience. If you love nerding out over the details, go for it. If you just want to kick back and sip something tasty, that’s just as valid.
So grab a glass, take your time, and savour the moment—however you like to do it. Cheers! 🥃