4. Looking tasty
4. Looking tasty (Image 4 of 7)
Eyes up. The next step to tasting is not tasting - it's looking. You'd be mistaken if you think that the paler the colour, the weaker the whisky. The colour comes from the barrels the whisky was aged in.
Scottish whiskys are matured in either American oak barrels or European oak barrels. American oak aging results in a paler coloured drink. European oak barrels are previously used for maturing sherry and pass on those rich sherry hues and flavours to the whisky, giving it a deeper, reddish colour.
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