I am confused by the words used to describe bourbon. The words which reference other tastes (e.g. caramel) are easily understood, but the others are not.
A thread which defines such words would be a useful resource for those new to reading taste descriptions (perhaps just me at the moment).
What does it mean for a bourbon to be smooth? Can a bourbon be rough?
Some bourbons are described as dry. I thought that this meant the absence of sweetness, but sometimes a bourbon is described as both dry and sweet.
I am confused by the concept of lightness. Sometimes a single flavor is descibed as light. Sometimes the bourbon as a whole is described as light. Is this the same as light bodied? Is light bodied that opposite of full bodied? I am not sure as to what either means.
I have once read a bourbon described as chewy?