CSP Tasting & Sensory Evaluation 3

Question 1

In professional Scotch evaluation, what does the term 'legs' or 'tears' observed on the glass after swirling indicate?

Accepted Answer

The relative glycerol and alcohol content affecting viscosity and surface tension

Answer

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.

Question 2

Which mouthfeel descriptor best distinguishes a whisky matured predominantly in first-fill ex-bourbon casks versus ex-sherry casks?

Accepted Answer

Ex-sherry maturation tends to produce a more viscous, oily texture compared to ex-bourbon

Answer

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.

Question 3

A CSP candidate identifies 'dark chocolate and dried fruit' on the palate of a Highland single malt. Which maturation vessel is most likely responsible?

Accepted Answer

European oak ex-Oloroso sherry butt

Answer

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.

Question 4

What is the 'finish' in Scotch whisky evaluation, and how is it typically measured?

Accepted Answer

The persistence and evolution of flavors after swallowing, rated by duration and complexity

Answer

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.

Question 5

Which of the following is NOT a recognized primary taste perceived on the palate during Scotch whisky evaluation?

Accepted Answer

Smoky

Answer

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.

(CSP) Certified Scotch Professional Practice Test

(CSP) Certified Scotch Professional Practice Test

CSP Tasting & Sensory Evaluation 3