palate; putting words to it..

[toddinjax]

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.

[squire]

Whisky writer Jim Murray commented one of the more difficult parts of his work was thinking up new descriptions.

I've read descriptions that contained such things as "wet slate" and I'm thinking whoinhell goes around licking slate?

[mbroo5880i]

Whisky writer Jim Murray commented one of the more difficult parts of his work was thinking up new descriptions.

I've read descriptions that contained such things as "wet slate" and I'm thinking whoinhell goes around licking slate?

I am pretty unsophisticated. I do rate bourbons (and any alcohol) on a scale of 0-100. However, it comes down to GREAT, GOOD, NEVER BUY AGAIN. I have found that I sometimes notice different aspects of a bourbon with each pour. Depends on a lot of factors. In the end, if I enjoy a bourbon each pour then it falls in the GREAT or GOOD category. Things like anise, I don't even know what that is. A flower? I have drank hibiscus water but I don't typically taste flowers.

[Nillion]

Anise is very similar to black licorice.

[squire]

Nillion beat me to it and I don't care for licorice. Sometimes I wonder if folks aren't just repeating things without fully realizing what the taste is they're ascribing.

[toddinjax]

Whisky writer Jim Murray commented one of the more difficult parts of his work was thinking up new descriptions.

I've read descriptions that contained such things as "wet slate" and I'm thinking whoinhell goes around licking slate?

Years ago I was sharing a great glass of port with a friend. He stuck his nose deep into the glass and sucked in with his nose for all he was worth, lifted his head up and exclaimed..."it's like drinking road tar"! It was true, I confirmed with my nose, but it was lovely, sweet road tar.

[smokinjoe]

Years ago I was sharing a great glass of port with a friend. He stuck his nose deep into the glass and sucked in with his nose for all he was worth, lifted his head up and exclaimed..."it's like drinking road tar"! It was true, I confirmed with my nose, but it was lovely, sweet road tar.

Our buddy Troyce was the first to get a "sheetrock mud" out of a bourbon. Not in a negative way, mind you. I gave him shite for it at first, but he was spot on. Since, I've picked that up in a few other bourbons. Slate, tar, sheetrock mud...yeah, I believe it...

[B.B. Babington]

... Slate, tar, sheetrock mud...

hum, maybe you're right. I always thought it tasted like limestone, but maybe sheetrock is better. Unless it's that deep limestone, like ya get in the bottom of a cave, like licking clay from the wet cave wall.

[Paddy]

If you want to be able to discern "nut meat" flavor in a bourbon. May I recommend ECBP? I get it on the start... and on the end I usually feel like a squirrel after loading up on late summer mast preparing for winter (full, most content and ready to hibernate). As to the limestone flavor, my first thought is the initial taste of EC12. But oh, what a finish!

Edited August 31, 2013 by Paddy

[JPBoston]

Yeah, some of those descriptions are way out there. But on the other hand, I'm still discovering new flavors, so I try not to be too cynical.

Orange rind I recently discovered in OGD BIB. Well, I would say it was somewhere between plain ol' orange (sweet) and the more bitter rind.

Never tasted milk chocolate, but definitely got dark chocolate notes a few times. Notably in EC12, but I'm sure a few others that I can't quite remember right now.

I've gotten floral notes a lot on Bulleit and 4RSmB, though I doubt I'd ever be able to describe a specific flower. (And isn't Bulleit distilled by 4R?)

[squire]

Yes, for the time being.

[p_elliott]

If you taste something in it good for you if not no harm. Parker Beam said " If your bourbon taste anything like other than bourbon there is something wrong with your bourbon"

[smknjoe]

If you taste something in it good for you if not no harm. Parker Beam said " If your bourbon taste anything like other than bourbon there is something wrong with your bourbon"

[AaronWF]

Can one train their palate to ascertain such fleeting aromas or is it something you're born and live with?

[BFerguson]

like anything else, it's training, which just comes with experience. no shame in not sensing what somebody else does.

as for training, hit the spices, as in cruise a great spice shop if you have access to one. Im a bit partial to Penzeys myself.

Think cinnamon is all the same? pop the jar lids on what they have in store, and experience the wonder.

It's great learning, and a good place to pick up some essentials for killer rub!

B

[393foureyedfox]

Im a bit partial to Penzeys myself.

Think cinnamon is all the same? pop the jar lids on what they have in store, and experience the wonder.

B

good thought. and, its the only place ive ever been able to find ground sumac.

[Pirate762]

I find that I can taste many different things that I cannot put words to. I struggle to pull the tastes and aromas out of the conglomerate that is BOURBON. I sometimes succeed, mostly fail, but always enjoy the bourbon experience.