Tasting & Sensory Evaluation Flashcards
7 cards from real CSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Tasting & Sensory Evaluation flashcards as text
In professional Scotch evaluation, what does the term 'legs' or 'tears' observed on the glass after swirling indicate?
Answer: The relative glycerol and alcohol content affecting viscosity and surface tension
Legs or tears form due to the Marangoni effect: differences in surface tension between alcohol and water/glycerol cause the liquid to cling to and run down the glass.
Which mouthfeel descriptor best distinguishes a whisky matured predominantly in first-fill ex-bourbon casks versus ex-sherry casks?
Answer: Ex-sherry maturation tends to produce a more viscous, oily texture compared to ex-bourbon
Ex-sherry casks leach more tannins and glycerol-like compounds into the spirit, resulting in a richer, heavier mouthfeel compared to the typically lighter, more vanilla-forward ex-bourbon character.
A CSP candidate identifies 'dark chocolate and dried fruit' on the palate of a Highland single malt. Which maturation vessel is most likely responsible?
Answer: European oak ex-Oloroso sherry butt
European oak (Quercus robur) ex-Oloroso sherry butts contribute dark fruit, dried fruit, chocolate, and spice notes through residual sherry wine compounds and the wood's higher tannin content.
What is the 'finish' in Scotch whisky evaluation, and how is it typically measured?
Answer: The persistence and evolution of flavors after swallowing, rated by duration and complexity
The finish refers to how long and how pleasantly flavors linger in the mouth and throat after swallowing, typically described as short, medium, long, or very long, with notes on its character.
Which of the following is NOT a recognized primary taste perceived on the palate during Scotch whisky evaluation?
Answer: Smoky
The five primary tastes detected by taste receptors are sweet, bitter, sour, salty, and umami; smoky is an aroma perception (olfactory), not a true taste detected by taste buds.
A whisky evaluator describes an 'astringent' sensation on the palate. What causes this mouthfeel?
Answer: Tannins from the oak cask binding with salivary proteins, creating a dry, puckering sensation
Astringency is caused by tannins—polyphenols extracted from oak—that bind with and precipitate salivary proteins, creating a drying, puckering sensation on the palate.
During a structured tasting, a CSP candidate assesses 'mouthcoat.' What does this term describe?
Answer: The oily or creamy film the whisky leaves coating the inside of the mouth after swallowing
Mouthcoat describes the texture sensation of the whisky's lipid and glycerol components leaving a film on the palate and oral tissues, indicating body and texture richness.