CSP Tasting & Sensory Evaluation 1

Question 1

What is the primary sense used in whisky tasting?

Accepted Answer

Taste

Answer

While sight and smell are crucial for initial assessment, taste is the primary sense used in whisky tasting to fully appreciate its complex flavors. The palate detects sweetness, sourness, bitterness, saltiness, and umami, along with a vast array of flavor notes that contribute to the whisky's overall profile and character.

Question 2

Which aroma is commonly associated with peated whisky?

Accepted Answer

Smoky

Answer

Peated whisky is characterized by a distinct smoky aroma and flavor, which comes from drying the malted barley over a peat fire. The intensity of the peat smoke can range from subtle campfire notes to strong medicinal or tar-like characteristics, making it a defining feature for many Scotch whiskies, especially those from Islay.

Question 3

What does 'mouthfeel' refer to in whisky tasting?

Accepted Answer

Texture in the mouth

Answer

Mouthfeel refers to the physical sensations and texture of the whisky on the palate, distinct from its flavor. It describes how the whisky feels in your mouth, such as being oily, creamy, thin, viscous, warming, or drying. This tactile experience significantly contributes to the overall enjoyment and complexity of a whisky.

Question 4

What is 'finish' in whisky tasting?

Accepted Answer

Lingering aftertaste

Answer

The 'finish' in whisky tasting refers to the flavors and sensations that linger on the palate after the whisky has been swallowed. A long, pleasant finish is often a sign of a high-quality whisky, as it allows the complex notes to evolve and dissipate gradually, providing a lasting impression and contributing to the overall tasting experience.

Question 5

Why is glassware important in whisky tasting?

Accepted Answer

Enhances aroma concentration

Answer

Glassware, particularly a tulip-shaped or Glencairn glass, is important in whisky tasting because its design helps to concentrate the aromas towards the nose. The narrower rim captures volatile compounds, allowing the taster to better discern the whisky's complex bouquet and appreciate its nuances before tasting. This enhances the overall sensory experience.

(CSP) Certified Scotch Professional Practice Test

(CSP) Certified Scotch Professional Practice Test

CSP Tasting & Sensory Evaluation 1