tasting
Mouthfeel
No legal definition
The tactile, non-aroma dimension of whisky in the mouth: viscosity, oiliness, waxiness, astringency and warmth.
Not a legal term
No whisky regulation in Scotland, Ireland, the United States, the EU or Japan defines this. It is a trade or marketing term, so it is only actionable if its use is actively misleading.
Worth knowing
Materially affected by processing, not just spirit character: chill filtration removes the fatty acids that carry oily texture, and reduction to 40% ABV thins body. The Irish technical file explicitly attributes pot still whiskey's creamy mouthfeel to the unmalted barley in the mash.
Related terms
Last reviewed 2026-07-30 · All glossary terms