Thoughts on bourbon tasting party

[speedbump47]

I'm going to a co-worker's house in a few weekends for a little bourbon-fest with his scotch group.

As the most avid bourbon guy in his friend-circle, I was tasked with providing some education, especially since the group likes to learn a bit about what they're drinking vs. just booze up.

One of the things I have planned is to take the 3 BT White Dogs and mimic something they did on the distillery tour, which is to pour it in your hands, rub it around to warm it up, sniff, etc. to get the dominant grains.

I was also going to group the different bourbons that people would bring according to similar mashbills, so that people could gain some sense of what role the wood and various aging can play, through tasting the starting White Dog and working through to various ages.

Does anyone have any other good suggestions on how to provide some "enlightenment" to a somewhat erudite crowd?

[camduncan]

I did a very sucessful bourbon tasting two weeks ago for a group of my Dad's scotch drinking buddies... Here's a previous post I submited a while back when someone else asked a similar question to you:

In my opinion it definately depends on the audience... As an example, I'm doing an 'American Whiskey' tasting for a group of Scotch enthusiasts at my Dad's retirement complex in a couple of weeks. As they are all fairly new to bourbon etc, I'll take them through a few different distilleries and styles:

BT White Dog

Buffalo Trace

Makers Mark

Gentleman Jack

Crown Royal

Jim Beam Rye

Jim Beam Honey

The theory here is that I introduce them to White Dog, the aged BT product, then a wheated bourbon to contrast the BT. Follow this with some Tennessee & Canadian Whiskey and finish with a Rye and a bourbon liquor. Once the tasting is over, I'll have a few different bottles to show them and for sampling, and if they like what they taste, I'll do a more specific bourbon night a few months down the track.

[squire]

Rather depends on how much education they seek. My chaps would be more interested in high rye/low rye, high age/low age, high proof/low proof or discernible differences between brands from the same distillery.

[Bourbon Boiler]

I like to show MM v. WT to show rye v. wheat. Far more important than drinks you choose will be your explanation of what makes them similar and different. Pick what you know, and make sure there's enough variety for you to show differences and for the audience to decide which type is for them.

[squire]

Or just get 'em lit off some scotch first after which any Bourbon will taste great.

[whiskeyagonzo]

Or just get 'em lit off some scotch first after which any Bourbon will taste great.

[michaelturtle1]

I usually dispense with the formalities and just put 40-50 open bottles on the coffee table and so go for it.. This technique seems to always be a crowd pleaser

[oke&coke]

I usually dispense with the formalities and just put 40-50 open bottles on the coffee table and so go for it.. This technique seems to always be a crowd pleaser

I don't bother with putting them on the coffee table. I tell people "you know where the cabinet is."

[GaryT]

Rather depends on how much education they seek. My chaps would be more interested in high rye/low rye, high age/low age, high proof/low proof or discernible differences between brands from the same distillery.

I like squire's approach. If they're trying to experience the "world of bourbon", I'd try to hit some of the highlights through extremes. I found trying OGD 86 and then Basil Hayden to be an interesting illustration of "Same stuff - just more age, and aged in a different spot". There are plenty like that you can do without the same distillery for some binary comparisons.

[Josh]

I guess I'm of the opposite school of thought. The most success I've had hosting tastings has been when they all have something in common. All the same distiller, label (if single barrel or if the brand has changed distillers over the years) age, style (wheat, high rye, etc) or even price range or proof. If you have a tasting with say BT, WT, Makers and Evan Williams, inexperienced tasters (even those with Scotch experience) will then gravitate to EW because it tastes "smooth" which they equate with quality. Likewise they will rate the WT low because it tastes harsh to them. In reality, all they are tasting is proof at that point. A similar thing can happen with age instead of proof. If everything is at the same proof or age (or close anyway) they can begin to taste the other differences and make more informed comparisons. Also, don't tell them which is the most expensive bottle or the least expensive because that can also exert undue influence on tasters. Do it as blind as possible. Just my two ounces.

Edited August 21, 2013 by Josh

[Josh]

OK now that I've read more carefully...Here's how I would do it. Just use one of the white dogs and then use 3-4 bourbons from that mashbill just to illustrate the differences. So maybe #1 with Benchmark, Buffalo Trace, Eagle Rare and one of the CEHTs. They should all be around the same proof. They're Scotch drinkers so they're used to drinking whiskey at low proofs. Or #2 with Ancient Age, maybe AAA, Elmer T. Lee and Blanton's. Or Wheated and WSR, OWA and Weller 12 (or a VW). In my experience less is often more. The palate and brain can get overwhelmed.

[hn4bourbon]

OK now that I've read more carefully...Here's how I would do it. Just use one of the white dogs and then use 3-4 bourbons from that mashbill just to illustrate the differences. So maybe #1 with Benchmark, Buffalo Trace, Eagle Rare and one of the CEHTs. They should all be around the same proof. They're Scotch drinkers so they're used to drinking whiskey at low proofs. Or #2 with Ancient Age, maybe AAA, Elmer T. Lee and Blanton's. Or Wheated and WSR, OWA and Weller 12 (or a VW). In my experience less is often more. The palate and brain can get overwhelmed.

Your audience will probably enjoy the CEHT SB BiB very much if they are scotch drinkers. Elmer T Lee would be the other one that I think your friends will enjoy:)

[Yeti]

While I appreciate Mike's approach (note to self, visit Mike's coffee table) I find that the attendees at my first few meetings this year have responded extremely well to the educational component, and it seems to have aided their enjoyment of the whiskies. Don't be afraid to be an authority if you feel qualified. No matter what you choose to highlight tell them why it matters and they will listen.

[PaulO]

I would make it a tour of house styles. Get bottles of similar age and proof from several different distilleries. Wheat vs. rye is also interesting.