Is an "acquired taste" really worth it?

[Buffalo Bill]

With the exception of 1792, which is a different mash bill anyway, VOB is--at six years--considerably older than any of the other bourbons produced at Tom Moore.

Chuck? What would be the closest to VOB-BIB out there today? Anything? BB

[cowdery]

There's still a VOB 100 proof, it's just not BIB.

[ILLfarmboy]

There are two factors at work. The acclimation to high proof spirits and acquired taste. I see where Tim and Chuck were coming from by addressing both in the same euphemism. But I think it would cause less confusion to address them separately.

One can certainly become acclimated to drinking GNS (vodka) at high proof or very dry gin martinis. But the gin drinker may very well find strong tasting whiskey unpalatable and it would have little to do with alcohol. But his past experience with gin will be helpfully in his acquiring a taste for bourbon or scotch in that he has already became acclimated to drinking spirits.

But in fairness to Chuck, part of acquiring a taste for whiskey is also developing the ability to taste beyond the ethanol. I would think tasting the difference between two gins with differing taste profiles requires less of this ability. But I'm just guessing. I'm not realy a gin kinda guy.

The question on my mind: does the acclimation to high proof spirits necessarily result in the ability to recognize the more subtle differences in taste profiles. I think the answer is no. But it does facilitate the acquisition of that skill. Its the first necessary step in the process.

[funknik]

The question on my mind: does the acclimation to high proof spirits necessarily result in the ability to recognize the more subtle differences in taste profiles. I think the answer is no. But it does facilitate the acquisition of that skill. Its the first necessary step in the process.

Very succinctly put, Brad. I agree 100%. I was able to drink high proof spirits straight long before I was able to appreciate the different flavors at play in whiskey. Had I not been able to tolerate drinking the whiskey first, though, I never would've gotten to this point. Now that I'm starting to taste the subtle flavors in whiskey, I notice it's easier to pick them out in other things....wine, coffee, beer, etc.

[TNbourbon]

Well, I think some of you misinterpreted my post as being about 'chugging' high-proof liquor -- and I'm used to that. It was not, but Chuck got it -- and I'm used to that, too.

My point was, primarily, that whisk(e)y, including bourbon, isn't a natural drink for humans, whatever the proof. Virtually nobody 'likes' one's first taste of un-diluted bourbon!

But, one comes to appreciate it through practice. Practice also cultivates a sense of properties -- you come to understand what whisk(e)y/bourbon is about, and what to expect and enjoy about particular versions of it.

Thus, tasting and appreciating our native spirit is definitely an "acquired taste". You don't really 'like' it, at first, but you come to appreciate its qualities with practice and experience. The same holds true for particular brands/labels.

How is that different, really, than opera or the symphony? (Other than hangover, I mean:grin:.)

[sotnsipper]

Well, I think some of you misinterpreted my post as being about 'chugging' high-proof liquor -- and I'm used to that. It was not, but Chuck got it -- and I'm used to that, too.

My point was, primarily, that whisk(e)y, including bourbon, isn't a natural drink for humans, whatever the proof. Virtually nobody 'likes' one's first taste of un-diluted bourbon!

But, one comes to appreciate it through practice. Practice also cultivates a sense of properties -- you come to understand what whisk(e)y/bourbon is about, and what to expect and enjoy about particular versions of it.

Thus, tasting and appreciating our native spirit is definitely an "acquired taste". You don't really 'like' it, at first, but you come to appreciate its qualities with practice and experience. The same holds true for particular brands/labels.

How is that different, really, than opera or the symphony? (Other than hangover, I mean:grin:.)

I got what you were trying to say. I was originally meaning more like if there is one particular bottle or brand that just does not set right with you or that everyone tells you that it is an acquired taste. I do know bourbon as a whole was a tad to the strong side when I first tried it. I would believe all alcohol would fit into the acquired taste category. I never really thought about that while posting though. Thanks for the input.

[cowdery]

"It's an acquired taste" is always a ephemism, not an expression with a precise meaning in it's own right. If somebody uses it, you need to find out what that specific person means by it, because what they mean may be different from what somebody else means when they say it.

If that person is talking about specific products within a category, specific brands or even specific expressions of brands, that person may be refering to what is, also euphemistically, known as a challenging whiskey. Often in bourbon-speak, these are very old products. In scotch people will say that about heavily peated whiskeys. It generally means (a) unfamiliar, and ( intense.

But "it's an acquired taste" almost always means, "you might like it if you get used to it." But, in truth, the "might" means you also might not.

But sometimes when people say "it's an acquired taste," what they're thinking is, "you're a wuss."

[funknik]

But sometimes when people say "it's an acquired taste," what they're thinking is, "you're a wuss."

Chuck, you almost made me choke! Well said, sir! :slappin: