What’s up at the Upside Down steak & whisky house

Whisky fully renders our restraint towards alcohol. We are not sure why we like it or why we should like it. It seems, that we do not want to admit enjoyment and zest of its taste. Whisky is probably the most complicated drink. Choose and taste six kinds of whisky tasting menu.

A key to the secret of whisky tasting.

Which aromas and tastes do you distinguish? Everyone may play this game and there are no incorrect answers.

1. Colour: hold the glass against the white paper or wall and look at the colour. Light, goldish colours show that whisky ripened in the barrel after bourbon. Darker colours indicate wood after sherry and nut, apricot flavour.

2. Nose: smell whisky. You can distinguish sweet aroma of malt, smoky fire of peat or salt and nullipore caused by ripening somewhere by the sea.

3. Taste: taste clear whisky to find out something about its body. Is it strong, rich, creamy, firm, smooth, soft and fine? Add the water gradually to find out how the taste and aroma develop by the dilution. Flush the palate with water between sips.

4. Conclusion: come to think of aftermath of taste. Are malteness and fumidness persisting?

Some aromas and tastes that occur generally in whisky arise out of primary commodities others arise out of various phases of manufacture.