Save your nose from feeling the burn by keeping your mouth open as you inhale. Aberlour Whisky For the novice, like me, whiskey* can be intimidating even before you take a sip.

How long do I sniff before I drink? How come all I smell is alcohol? Why is my nasal passage on fire?

The answer: I am (was) unschooled in the proper art of "nosing a whiskey."

Thankfully, it's not as complicated as it sounds. It's literally as easy as 1-2-3, or so I was taught by Ross Graham, master of Scotch at Pernod Ricard USA, during a recent "Women and Whiskey" gathering at Marc Forgione's impeccable Tribeca steakhouse, American Cut. On that night, we drank three bottles of Glenlivet, the 12-year, 15-year, and 18-year.

Here's what I learned:

First off, why nose a whiskey at all? The reason is either a) you're tasting a new whiskey and you want to explore its notes, or b) you just want to, and you do what you want.

Now for a warning: Whiskey ranges from 40-50% alcohol (sometimes more), and it can burn the inside of your nose if you're not careful. Keeping your lips parted as you sniff will save you from the sting.

In general, when you nose a whiskey using the techniques below, you're looking for three types of notes — fruit, sweetness, and grain. There's also smoke and spice, but you'll get those right away, just by having your nose near the spirit.

To identify fruit notes, hold the glass to your chin with the rim touching the bottom of your lower lip and inhale. Whiskeys matured in American oak barrels may have melon, citrus, or orchard fruit notes, while those aged in European oak are more likely to be redolent of apricot, orange peel, or peaches.

To identify sweet notes, tip the glass toward you slightly, dip your nose in, and inhale. Here, you're looking for scents like caramel, toffee, vanilla, honey, maple, or creamy and nutty traces.

To identify grain notes, hold the far rim off the glass to your nose and inhale. You may get corn, wheat, barley, or just a general malty, bread-y essence.

Granted, as you graduate from novice to enthusiast, there are far more nosing nuances to be explored, but for the newcomer, these tips are a great way to get your nose in the game.

*Note the inclusion of the E in "whiskey," as these tips apply to nosing all whiskeys. However, we'd be remiss if we didn't mention that Scotch whisky (that is, ANY whisky made in Scotland) is always spelled without the E.