There’s an abundance of nutty flavors in your whisky. Nuttiness is a characteristic present in both new-make spirit and mature whisky, though it’s most commonly associated with mature whiskies aged in well-seasoned sherry casks. You may be able to call out a specific nut by name when you taste whisky, though nutty aromas and flavors are often complex and overlap with notes of wood, oiliness, and butteriness, as well as roasted or cereal characteristics.
First off, identify your nut—differentiating pecan from pistachio, or hazelnut from macadamia. Then consider its form. You may detect almond, but are those almonds whole, sliced, nibbed, or ground? Squirrel away some other flavor descriptors, as nuts can be spiced, candied, or roasted: dry, honey, or maple. They can also be present as nut-based textures and…
