Ask a distiller where a whisky's flavour comes from and plenty of them will point at the wood. Many will say 70% of the total flavour comes from the wood, I think that can only be rough estimate at best. Some distillery character stands out more than others, and I'm not sure I understand trying to say a percentage of all the flavour present comes from a particular thing, especially when flavour is subjective. The totality of what I taste is undoubtedly different from the tota

Welcome back to the Spirit for Us blog. When I am hosting whisky tastings, the most frequent question I get—right after "What are we drinking?"—is "Does the glass actually matter?" The short answer is yes. While there is absolutely no wrong way to enjoy a dram of our Canadian spirits, the vessel you pour it into acts as a lens. The geometry of the glass dictates how the liquid breathes, how the ethanol dissipates, and how the aromas are delivered to your olfactory sensors. Le

Taste and smell are subjective, and will always be subjective. No one should ever be allowed to tell you otherwise. There is no correct way to taste and smell (or nose), but there are some techniques people use and some classifications that will help you enjoy and appreciate whisky just a little bit more. At the same time, evaluating whisky is easier with experience but I do not consider myself a great judge of whisky, I know some people have probably tried 15x the amount of