Whisky journal

[Lallans]

I should keep such a journal, since I'm occasionally in a position to enjoy sampling whisky products I either don't chose to buy or can't possibly afford, and therefore will only have one go at. I'll have to make space in my Filofax. (Yes I still use a Filofax, and the batteries have never died on me, nor was the memory ever wiped by some security magnetic device).

Of course it's true that I can't always read my own writing.

[ForresterModern]

My suggestion for most folks who want to get into whisky tasting in a bigger way would be to simplify your "log" by first limiting the identifiers to Name of Brand, Age, and any specific other info such as cask strength, Portwood, secondary bottler, etc.. Second, I would simply keep a log of what you drink, and whether you like it or not and a very simple explanation of why---like, very light on the tongue with a soft finish, or dislike, strong, bitter and with a back bite finish. Much beyond that and you will not be able to keep any really useful information. You can always look up where the specific whisky is distilled---speyside, islay, lowland, highland, etc... and other details. But your own overall impression is most important, along with a few small discerning reasons if you are able to do so. If not you will over time develop the ability to do so. In the mean time enjoy. What you want in the end is two things---a more experienced and educated palate, and a memory journal of what you liked and disliked so you can more frequently enjoy those which particularly struck your fancy and you don't repeat your "mistakes" by repeatedly buying something that does not suit your tastes (as if anyone could consider drinking any single malt scotch a mistake).

Slainte'

jeff

[Singlemalt]

I think if I was doing a similar project i would design a card with two sides. One for my personal impression, taste, finish, smoke, peat etc. On the other side I would record distiller, age, price etc.

My thinking on this is based on my personal experience that price and prestige of a whiskey is an "indicator" of if I will like it, it is not a sure fire guarantee. I think with a two sided card I could sort through my own impressions without undue influence of branding on my sub-conscious.

Perhaps it is a deficiency in my subtlety as as taster but one thing I seem unable to appreciate is the age of a whiskey. Those I like I like even the youngest available to me. Those I don't like don't seem to improve with age.

I would appreciate any one who can point out to me what I seem to be missing?

[Watson42]

I have a friend who has something which sounds very similar to this journal idea. It's a scotch passport, in which there is a list of various single malts, boxes to tick off as you try them and spots for you to record your thoughts and impressions on each sample. I will have to inquire as to where he got it.

[beloitpiper]

Thanks for the advice guys! I've got some more ideas now....

The "rating" category (in my opinion) is going to be pretty subjective, and will likely change on any given day - much as piperdbh has suggested.

I always liked how Michael Jackson would note when a particular drink would seem appropriate - after dinner, and apertif, before bed, etc.

Is this a work related journal or just for personal enjoyment?

Michael Jackson and his Bible have been a huge inspiration for me. Along with Charles MacLean, he's my favorite beverage writer. I've also been recording what experiences the whisky reminds me of, or in what setting it would be appropriate. For example, Caol Ila on my butterfly boat on Lake Mendota, or Macduff with friends around a smoky pool table. I find that when I look back, these descriptions help me remember a little better than just a simple list of flavors and aromas.

The journal is both a personal passion, and to keep notes of what worked and what didn't. Especially the stuff I sell, I need to record whether I think something could use more age, if a distillery just isn't meet our requirements, or if there is a flavor gap in our selection.

[Cowher]

I like to mark down what I enjoy about the scotch or tequila. When you start to understand what you like you can make your way to finding your favorite. Finding your favorite is like finding your dream girl and she likes you! Its that special.
I started with Tequila and now enjoy Scotch as well. Many of you will sneer at that but if you Have been fed moonshine made in a bathtub (used) and had ingredients in it that you use for fuel and was told that's what scotch is you would have a tarnished view of scotch. Tequila is just as complex and flavorful as the most exquisite scotch out there.

[AKScott]

Among scotches I know I like them better not during summer, and the colder it is the darker, saltier and smokier I like them.

Getting a firm grasp on the differences between islay, speyside, lowland and highland will probably shorten the single malt learning curve immensley.

I went through a tequila phase many years ago, long before Patron sponsored a NASCAR entry. I like tequila just fine, but I don't seem to make very good choices when I keep it around the house, so I don't keep it around the house.

I am familiar with many many bourbons. If you like them and like single malt scotches, seek out Blanton's bourbon. It is the only bourbon I know of bottled one barrel at a time, literally a single malt bourbon.

Gin would probably be amenable to the single index card system.

I don't now enough about cognac to comment, except to observe the good stuff is never packaged in plastic, just like good beer is never packaged in cans.

Having said that, any beer packaged in both cans and bottles is probably swill. The sole exception I can think of is I once upon a time saw Saint Pauli Girl test marketed in cans.

Also, I have never had good wine out of a screwtop container.

[beloitpiper]

If you like them and like single malt scotches, seek out Blanton's bourbon. It is the only bourbon I know of bottled one barrel at a time, literally a single malt bourbon.

Not literally. There is no such thing as a single malt bourbon.

Also, I have never had good wine out of a screwtop container.

I've found that a lot of stuff from south of the equator is bottle with a screwtop. Chile is making some fantastic wines, most of which come in a screwtop.

[AKScott]

Not literally. There is no such thing as a single malt bourbon.

I stand corrected. As a beer brewer I should have remembered that SMaSH brews (single malt and single hop) use only one malt in the mash tun, and only one hop variety in the kettle.

If you try to make bourbon with just barley you would of course end up with some kind of Scotch, that probably couldn't be called Scotch if it was made in kentucky.

Except for having to use some corn and some rye (or wheat) to make bourbon instead of scotch, Blanton's is bottled one barrel at a time, rather than having the contents of several barrels dumped into a vat to be bottled en masse. It is amazing stuff if you have the pallete for high quality distilled spirits.

I've found that a lot of stuff from south of the equator is bottle with a screwtop. Chile is making some fantastic wines, most of which come in a screwtop.

I did not know that. I let my friends that know wine pick the wine, I am more knowledgable about beer than the other choices.

[beloitpiper]

I let my friends that know wine pick the wine, I am more knowledgable about beer than the other choices.

I know you're from Alaska, but have you had Allagash? I was in Boston last week and had the chance to try it (I think it's only available on the East Coast). It's made in Portland, Maine, and is STUNNING. If I was not told it was made in Maine, I would've thought it was straight from Belgium! Definitely one of my favorite breweries in the US!