Learn the Sensory Science of Professional Whisky Tasting

In this video, you’ll get a warm welcome to the course and an overview of what we’ll be covering. We’ll outline the key topics, from the science of flavour and olfaction to the fundamentals of taste and mouthfeel.

After watching, you’ll have a clear understanding of the course structure, what to expect from each section, and how the skills you’ll gain will enhance your whisky tasting abilities.

Remember to download your course workbook, within it you'll find a more detailed explanation of some of the topics plus links to relevant research papers to further your understanding.

In this video, we’ll break down what flavour really is—beyond just taste. You’ll learn how your brain combines signals from smell, taste, and mouthfeel to create the full flavour experience.

After watching, you’ll understand the key components that shape flavour perception and how this knowledge can help you taste whisky with greater depth and clarity.

In this video, we’ll compare the world of scientific sensory analysis with the more hedonistic approach of traditional whisky tasting. You’ll discover how professionals use controlled methods to gather objective data, while whisky enthusiasts focus on personal enjoyment and subjective experience.

After watching, you’ll understand the key differences between these approaches and how combining insights from both can enhance your whisky tasting skills. You'll be able to understand what types of methods are relevant to the outcomes you are seeking from your tasting, such as are you tasting to write tasting notes, for personal enjoyment, or are you hosting a professional tasting for guests?

In this video, we’ll explore the fascinating world of olfaction—how your sense of smell shapes the way you experience flavour. You’ll learn about the two pathways of smelling: orthonasal (through the nose) and retronasal (through the mouth), and how your brain processes these signals to create complex aroma perceptions.

After watching, you’ll have a clearer understanding of how olfaction works and how to apply this knowledge to enhance your whisky tasting experience, or the experience of your guests.

This short section delves deeper into why flavour is an illusion, adding context to how the brain constructs perception based on sensory inputs. The aim of this section is to provide an understanding of how flavour does not exist in the glass, instead it exists in the mind.

In this video, we’ll uncover why no two people experience aromas in exactly the same way. You’ll learn how factors like genetics, odour memory, personal experiences, and even cultural influences shape the way we perceive smells.

After watching, you’ll understand why flavour perception is so personal and how embracing these differences can make whisky tasting more enjoyable and insightful. You be empowered through understanding the subjective nature of flavour, and how to empower your guests with this knowledge also.

The short bonus section provides insights into how our sense smell is considerably more difficult to measure and quantify than our other senses such as sight and hearing.

A well-developed vocabulary of olfaction is essential for whisky tasting, allowing us to communicate aromas with greater accuracy and confidence. However, describing scents is notoriously challenging—unlike colours or sounds, which have widely agreed-upon terms, smells are often abstract, elusive, and deeply personal. Our olfactory experiences are shaped by memory, culture, and genetics, making it difficult to find the right words to express what we perceive. This section will explore how language influences our whisky experiences, why flavour descriptions can be inconsistent, and how refining your vocabulary can elevate both your appreciation and ability to articulate whisky aromas.

In this video, we’ll dive into the world of gustation—the sense of taste. You’ll learn about the five basic tastes (sweet, sour, salty, bitter, umami), how taste receptors work, and why taste is more than just what happens on your tongue.

After watching, you’ll have a clearer understanding of how taste contributes to flavour perception and how to identify and describe different taste sensations in whisky.

In this video, we’ll explore mouthfeel—the often-overlooked dimension of flavour. You’ll learn about chemesthesis (how we sense heat, coolness, and tingling) and somatosensation (our sense of texture, weight, and body in the mouth).

After watching, you’ll understand how mouthfeel adds depth to the whisky experience and how to identify and describe these sensations with greater precision.

This bonus section provides an overview of the key categories of flavour compounds found in scotch whisky. By the end of this section you will have a grasp of the chemical families that we associate with a scotch whisky's character.

This section breaks down the standard approach to tasting whisky, explaining how it has been borrowed from the wine world, before asking if other methods would be better fitting for whisky. You will then be guided through three common whisky tasting mistakes, and how to fine-tune your own approach to tasting whisky with useful tips.

In this video, we’ll break down what happens when you add water to whisky. You’ll learn about the chemical changes that occur, how water affects the volatility of aroma compounds, and why this can enhance or alter the flavour experience.

After watching, you’ll understand how water can reveal new layers of aroma and taste, helping you make more informed choices, and advise your guest in a clear and concise way.

In this video, we’ll explore how different whisky glass designs can influence your tasting experience. You’ll learn about the practical impacts on aroma concentration and delivery, as well as the psychological effects glass shape can have on perception. We’ll also look at common glass types like the Glencairn, copita, and tumbler, and how each affects flavour.

After watching, you’ll be able to choose the right glass for your tasting needs, enhancing both the sensory and emotional experience of enjoying whisky.

Discover the important role that your environment plays when tasting whisky, how it impacts flavour, and how you can leverage this knowledge to enhance your own experience and that of your guests.

In this section, you’ll learn six expert techniques used by industry professionals to extract the most from every dram. From optimising how you nose a whisky to understanding your personal thresholds, these tips will give you practical, actionable insights that will immediately enhance your tasting experience. By the end, you’ll have unique skills that can have a big impact on how you approach each tasting, and can enhance the experience of your guests.

Enjoy a personal thank you from your host, and understand how your new skills give you the power to change the tasting of experience of each person you share a dram with.