Peaty, feinty and sulphury are just some of the words used to describe the aroma and taste from that most sophisticated of drinks, the fabulous whisky. And to celebrate its golden pureness, the Whisky Live Festival is held in Pretoria, Johannesburg, Durban and Cape Town once a year and the 3-day event treats ticket holders to a host of whisky tastings from all major distillers.
Experienced whisky drinkers use the three senses; sight, smell and taste to assess the product and from this, can determine much of the whisky’s characteristics.
First to appeal to the whisky connoisseur is the colour of the liquid which ranges from clear to a dark coffee. The colour is an indication of the length of maturity and the media in which it is matured. For instance, a rich golden hue generally implies that the whisky is oak-matured.
The second sense is smell, to test the aroma for character and quality. It’s the olfactory pathway that seems to have the most powerful effect on our likes and dislikes. As the saying goes, The Nose Knows.
The third step is taste and unlike wine tasting, which is sipped while taking in air, is a mouthful of the liquid that is then slowly swallowed to appreciate the tastes on the tongue and the aromas that travel up the nasal passage.
The final stage is the finish. It’s the residue and taste that remains in the mouth after swallowing – or the aftertaste, that determines the full flavours of the whisky.
Apart from tastings (some distillers include pairings such as Lindt chocolate), visitors can attend workshops to learn more of the processes involved in producing a fine whisky. Other stands offer recipes and tasters for some really innovative whisky cocktails.
Ticket prices include a complimentary tasting glass, spring water to clear the palate and a number of tasting vouchers. VIP ticket holders have access to a private lounge and a deli table. The first Whisky Live Festival was held in 2002 and the event is still going strong!
