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The Small Concern Whisky Distillery
Tasting Notes



A great way to fully appreciate our fine whisky is to conduct a tasting.
Scottish dress optional We hope these tasting notes assist you when sampling our fine whisky.   Click on the highlighted terms to see a definition.   Click the Back button to return to this page.

Conduct your tasting away from strong smells, such as cooking or smoke.  Eat after your tasting as your senses will be sharpened by hunger.

Select the correct glasses for your tasting.  A tulip-shaped glass will concentrate the aromas of the whisky at the opening.

The quality of water that you use to cut the whisky is very important, we recommend quality Tasmanian still springwater.  If you can't get it, use a low sodium springwater.  We also recommend that you make your ice using this water.

You can cleanse your palate with plain, dry crackers.  After the serious tasting is done, why not taste the whisky with some superb Tasmanian smoked salmon.

Of course, wearing a kilt is optional.

Our Tasting Method
  1. Pour a small amount of whisky into your glass. The whisky should be at room temperature.
  2. Hold the glass up to a light to see the whisky's colour.  Write down your observations so you can compare notes later.
  3. Nose the whisky.  First uncut, then cut the whisky with an equal amount of springwater.  The water will release the bouquet.  To smell the whisky correctly, breathe the aroma in with your mouth, not your nose.
  4. Sip a small amount of whisky to evaluate the taste and body.
  5. Now fill your mouth, and let the whisky roll over your tongue.  Pause to consider the flavours that you are experiencing.
  6. Swallow or spit out the whisky.   Pause again to consider the finish of the whisky.
  7. If you are going to taste another whisky, first eat a dry cracker to cleanse your palate.
To hone your tasting skills, why not take the Tasting Masterclass.