I joined this site a few months ago and have been digesting a lot of knowledge and am very much enjoying it. Thanks in advance for more knowledge and wonderful discussion. Let me introduce myself (and ask a couple of questions).
My name is James and I currently live in St. Joseph, MO. I travel for a living (working with computers) and so get to enjoy many interesting places in our fine country.
While I have also enjoyed whiskey, I have only lately been more intrigued by bourbon. Makers Mark is one of my favorites. I recently completed the Kentucky Bourbon trail and found I like many varieties of bourbon (I bought at least one bottle at each stop...so will be having a great summer). During the trail, I learned some basics about tasting and have since abondoned my old favorite drink of bourbon and seven up (I now drink bourbon on the rocks).
My questions to start are these:
1. How do you "train" your pallete to understand what flavors you are tasting? I often see tasting notes with "cinnamon" or flowery nodes, but I am not sure that is what I am tasting. Is there a good way to train myself to pick up these flavors?
2. I like my bourbon cold, but I understand that adding ice changes the flavor of the bourbon as it melts. Does anyone keep their bourbon in the freezer to keep it cold and therefore drink it without ice? I have not tried this, but have contemplated it.
Thanks again for all the wonderful information and I hope to be a better contributor into the future.