The Venn of Whisky

Where Flavor Spectrums Intersect

It’s funny we use the catchall term whisky because, though all are made with grains, the variance between corn, rye, wheat, and malted barley (not to mention different production and aging techniques), means flavors can be radically different. Sure, some will overlap, as you can see below, but there are many aroma and flavor components shared by the two main sides of the whisky spectrum. HELPFUL TIPS: SEE, SWIRL, SIP COLOR Appreciate the color, which might tell you about the wood used to finish the whisky. SWIRL GENTLY Coat just the bottom third of the glass. Not a big swirl, as with wine. The alcohol in whisky will evaporate just fine at its own pace. NOSE Inhale with an open mouth so you don’t put your nose to sleep. SIP Small sips, with the glass…

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Cigar Aficionado (Digital) - 1 Issue, September/October 2022

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