ai recently PM'ed this info tae anither xmarker....
thought ai'd repeat it here....
if ya arr gaein' tae a whisky tastin'...
here arr a few warnin's...and helpful hints...
1- check the alcohol strength before you taste...
maist arr 'roon 40-43% alcohol... and dinnae need watter...
if ya get a bottle o' "cask strength" malt -the alcohol will bae 50-71%... an anythin' over 50% will burn your taste buds aff... which will ruin your tastin' ability fur the nicht...
you need tae put a couple wee drops o' water in it - just enough tae lower the alcohol tae 40-43%....
2- use your nose maire than your mooth.... your nose is far maire sensitive than your tongue...
3- if you dinnae like it- dinnae drink it... there are usually buckets or spittoons tae dump oot the yins you dinnae like...
4- try tae start wi' lichter and maire delicate flavours feirst... a dram o' heavily peated (say) "Ardbeg" cuid over power your mooth sae much ya willnae bae able tae taste the delicate flavours o' (say) a "Glenkinchie"...
5- Rinse your glass an' mooth wi' watter atween each whisky...a cracker is guid noo and then tae.... (ai usually fill my glass wi' watter- then pour it intae my mooth an' wash my mooth.. then drink the watter...)
6- never add ice to malt... it actually changes the molecular structure... an' kills the flavours...
7- malt is best at a cool room temperature... beware o' warming your glass tae much wi' your hand... ai also frequently 'cool off' my mooth with cool watter atween sips o' malt... oor mooth temp is 98.6F... which is tae warm fur malt....
8- take piccies an' take note o' what ya tasted tae share wi' your xmarks brothers....
Just as a reminder, The Pub is another excellent resource for these discussions.
(I feel like a spammer, posting this in so many different threads. But I wanted to remind everyone about The Pub, particularly those that may not have been around when we pulled the first cork.)
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