I know good whiskey when I taste it. I probably take 5-10 "sniffs" for every little sip I drink, I'm aware when there are multiple "layers" and very aware when those layers of complexity are missing. Of course I easily pick up on the level of sweetness, vanilla, caramel, oak. Just as well, I savor the finish, enjoying it on my tongue. I know what I like and what I don't. Luckily, I do enjoy most bourbons I try (certainly not all) and love a few of them. What I cannot do (sense) is break the flavors down to often seen descriptions as in.......red plums, nut meat, ripe pear, milk(not dark) chocolate, bitter orange rind, clove, anise and toasted Capn'Crunch!
Again, I know when I like or dislike something, when its sufficiently complex vs one dimensional. Can one train their palate to ascertain such fleeting aromas or is it something you're born and live with?
Thanks in advance for any suggestions.