"How Do I Notice More Flavours?" Advice From Whisky Experts
Jul 02, 2026
One of the questions we're always asked is:
"How do I get better at tasting whisky?"
Many people assume that experienced tasters have a naturally gifted nose or an encyclopaedic knowledge of flavour.
But it's actually simpler than that.
Like any skill, noticing flavours becomes easier with practice. And, as our teachers and contributing experts explain, there are a few straightforward techniques that can help anyone become more confident when they taste a whisky.
Start With the Nose
Before you even take a sip, your nose is doing much of the work.
Joe Cabassa, one of our Approved Course Providers, reminds us that whisky isn't wine.
"The first thing about nosing a whisky is to understand that this is not wine. Wine is 12 to 14% alcohol... This is at least 40%. So the most volatile thing here is alcohol."
Because alcohol is the strongest aroma, it can overpower everything else if you're not careful.
Joe's tip is simple:
"If you allow the mouth just to open slightly once you start nosing... the alcohol might flow out and then you concentrate the volatile aromas on your nose."
It's a little adjustment that can make a difference, allowing the whisky's more delicate aromas to emerge.
Ask Yourself Better Questions
Many people stare into their glass wondering what they're supposed to smell.
For EWA Teacher Gordon Steele, there's an easy shortcut to success.
"Ask yourself some simple questions. What is the floral taste? What is the fruit taste? What is the peated taste? Are there any other flavours?"
Instead of searching for one perfect tasting note, give your brain a framework.
By asking yourself just four simple questions, you naturally begin to organise what you're experiencing. The answers don't have to be perfect, they simply have to be your honest responses.
Build Your Flavour Library
One of the best ways to become a better whisky taster doesn't involve whisky at all.
Sandy MacIntyre, Tamdhu Distillery Manager and EWA Contributing Expert, encourages people to become more aware of the everyday aromas around them.
"Use terms that people are familiar with... It doesn't need to be big fancy, flowery words."
He suggests smelling your food, your morning coffee, flowers in the garden, herbs while you're cooking and other everyday scents.
Every aroma you notice adds another reference point that you can draw upon the next time you pick up a glass of whisky.
The richer your experiences, the richer your vocabulary becomes.
Trust What's Already in Your Head
Perhaps the most reassuring advice comes from whisky writer Dave Broom.
He believes that most people already know how to describe flavour, they just don't realise it.
"Take it right down to basics to really, really simple words."
One of his favourite questions is: "What season does this whisky remind you of?"
Someone might answer, "Spring."
Why?
Because it reminds them of fresh-cut grass, blossom or damp earth after rain.
Someone else might say, "Christmas."
Why?
Because they're reminded of cinnamon, dried fruit, cloves or orange peel.
As Dave explains:
"Everything is in your brain already... we just need to apply a kind of WD-40 to unlock it!"
The memories, experiences and flavours are already there. Whisky tasting is simply learning how to join the dots.
You Already Have Everything You Need
There's a common misconception that whisky tasting is reserved for experts with extraordinary palates.
It isn't.
You already smell and taste hundreds of things every single day. You know what fresh bread smells like. You know the difference between lemons and oranges. You know the scent of rain, coffee, vanilla and apples.
Whisky education isn't about replacing those experiences with technical language.
It's about giving you the confidence to trust your own senses.
The next time you pour a dram, don't worry about getting the answer "right."
Open your mind, ask yourself a few simple questions and trust what you're experiencing.
You might be surprised by just how much flavour you've been noticing all along.
