When evaluating the appearance of a whisky, three keys areas are examined: colour, viscosity and clarity.

The colour of whisky can span a wide spectrum, from gin clear (new spirit) through to deep treacle. Colour can indicate the type of oak cask used and the length of maturation; as the colour of whisky comes from contact with the oak. As a general rule, the longer the period of maturation, the deeper and darker the colour of the whisky. The minimum legal length of maturation for a scotch whisky is three years, though most single malt whiskies will be much older than this.

Typically, most whiskies are matured in oak casks previously used for maturing bourbon or sherry. Whisky matured in sherry casks is often darker or more amber, while whisky matured in bourbon casks is often more golden-yellow/honey in colour.

The number of times that an oak cask has been previously used will affect how much colour and flavour is imparted to the whisky during maturation. A cask that has been used many times before tends to impart less colour; and conversely a cask that has been used just the once will impart more colour (and flavour).

Whisky makers sometimes use a combination of different casks and some have been experimenting with less conventional oak casks, such as those previously used for red wine maturation. The Hellyers Road Distillery in Tasmania produces a single malt whisky that has matured in oak casks previously used for Tasmanian Pinot Noir; an often stunning red wine for which Tasmania is world famous.

While it tends to be frowned upon by whisky connoisseurs, whisky makers are permitted to use caramel to adjust the colour of their whisky. Although some whisky makers argue that caramel is undetectable on the nose or palate, many connoisseurs disagree. Many fine distilleries choose not to use caramel and will often proudly state this on the bottle or packaging.

Thankfully, Australian whisky distilleries avoid the use of caramel for colouring.

To evaluate the colour of a whisky, look at the whisky in the glass against a white background (a sheet of white paper is the easiest solution) - it helps to tilt the glass a little away from yourself.

For a handy reference on the spectrum of whisky colours, see the Colour Chart in the References section below. The Colour Chart was produced Whisky Magazine.

In regard to fluids, viscosity can be described as a measure of 'thickness'. For example, water would be considered 'thin' with a low viscosity, while maple syrup would be described as 'thick' with a higher viscosity.

Determining the relative viscosity of a whisky can indicate its age, as older whiskies tend to have a higher viscosity ('thicker').

To evaluate the viscosity of a whisky; swirl the whisky in the glass so that it whirls towards the top of the glass, then cease swirling and watch for the long tear-drop streaks that run down the inside of the glass (often referred to as 'legs'). Thicker, slow moving legs usually indicate an older whisky; while thin, fast moving legs indicate a younger whisky. Long legs usually indicate that a whisky is high in alcohol.

Many whiskies are chill-filtered to remove haziness or cloudiness, giving the whisky a bright clarity. While this aids in appearance; many argue that by removing the oily/fatty compounds, chill-filtering also diminishes the flavour of a whisky.

Non chill-filtered whiskies will go cloudy or hazy when water is added; and aside from looking at the whisky label, this is an excellent way to determine whether a whisky has been chill-filtered. The cloudiness is most noticeable as the water is being added and often won't persist as much as time passes. Non chill-filtered whiskies are said to have a fuller flavour and richness; and for this reason many distilleries do not chill-filter their whiskies.

Whiskies that are higher in alcohol are often non chill-filtered, as at higher alcohol levels the whisky will usually remain unclouded.

Most Australian whiskies are non chill-filtered and many are bottled at cask strength.

While the human tongue can distinguish only among five distinct primary tastes (as covered below under 'Taste') - the nose can distinguish hundreds of different smells. This gives an indication of just how important our sense of smell is when evaluating whiskies.

To evaluate the aromas of a whisky, swirl the whisky in the glass and then place your nostrils at the top of the glass and take a small, short smell of the whisky. Take your nose away from the top of the glass after each evaluation.

Try to associate a word with each aroma you detect, for example when nosing a peated Australian whisky you may note a mild 'smokey' aroma, perhaps reminiscent of smoke from a log fire. If you are able to associate a particular aroma with something you are familiar with or a descriptive word, then it is much easier to describe the smell and various aromas of a whisky. This is a useful skill for comparing whiskies and discussing the characteristics of a whisky with others.

For a useful reference on some of the aromas commonly associated with whisky, see the 'Whisky Wheel' in the References section below. The Whisky Wheel was produced by Whisky Magazine.

You can smell the whisky a number of times in order to detect all the aromas. Be aware though, that over time you will become acclimatised to the smell and it can be harder to detect new characteristics.

The level of alcohol present in a whisky can also impair your ability to detect some finer notes, as the alcohol can induce a burning sensation and mask the aromas. This is why water is often added (see information in the 'Water' section above, under 'General tips').

There are four commonly acknowledged primary tastes: sweet, sour, salty and bitter. Many researchers also note a fifth taste: 'umami'. The term umami is borrowed from a Japanese word meaning 'flavour' or 'taste'. As the fifth taste, umami refers to 'savouriness' and is often described as 'brothy', 'meaty' or 'savoury'.

With the addition of umami, the five primary tastes are: sweet, sour, salty, bitter and savoury.

To evaluate the taste of a whisky, take a small sip of whisky and then move the fluid around in your mouth for a couple of seconds prior to swallowing.

As is the case with smell, it is useful to associate a word or something familiar with each flavour you detect when tasting a whisky. For example, when tasting an Australian whisky you may note a slight 'citrus' character, perhaps reminiscent of lemon or orange.

The level of alcohol present in a whisky can mask some of the finer nuances on the palate; which is why people often add water when tasting a whisky (see information in the 'Water' section above, under 'General tips').

For a useful reference on some of the flavour descriptors commonly associated with various whiskies, see the 'Whisky Wheel' in the References section below. The Whisky Wheel was produced by Whisky Magazine.

As you move the fluid around in your mouth prior to swallowing, it is possible to get a sense of the feel of the whisky in your mouth (known as mouth-feel) - using your sense of touch.

Mouth-feel is the 'weight' or 'thickness' of the whisky in your mouth and can span from thin and light in body, through to thick and full.

You may have already gleaned an indicator of the likely mouth-feel, when assessing the viscosity of the whisky earlier. For example, if you determined earlier that the whisky has a high viscosity, then it is more likely that the whisky will have a full, thick mouth-feel.

The finish refers to the length of time that the flavours of a whisky linger on your palate after swallowing. The length of the finish can be described as being short, medium or long.

The best whiskies will have a long, lingering and thoroughly enjoyable finish. In contrast, the finish of a bad whisky will often reiterate all the poorest characteristics or present new unpleasant surprises.

A good finish should embody the distinct characteristics and qualities of a whisky.