Posted 16 July 2018
The tasting of whisky is about much more than just a collection of aromas on the nose and flavours on the palate (all of which will vary greatly from person to person). The texture of a whisky also has an important role to play. When we sample whisky (or anything else for that matter) we often think in terms of the five basic tastes – sweet, sour, bitter, salty and umami – some of us, might even consider these in a particular order. However, it is likely that the first assessment that our brains will make before judging specific tastes will actually be mouthfeel.