Posted 09 December 2020
Across the myriad tasting note sites out there, texture is rarely touched upon in any great depth. Low ABV bottlings are invariable noted as being “thin”, Clynelish is doggedly described as “waxy” even when some expressions exhibit this characteristic much more readily than others. Throughout my writing for The Dramble, I’ve tried to add my thoughts on spirit weight and ‘mouthfeel’ into my notes as much as the rigidity that the ‘nose, palate, finish’ construct allows. But it’s far from straight-forward. As we all taste individually, so too do our mouths also ‘feel’ individually.