Too much of a good thing……..????

[fishnbowljoe]

A few folks here have posted before about palate fatigue, taste bud burn out, etc… I thought I might expound on this a little more with regards to my own experiences. 

 

Most times, I kinda have a semi-pre devised theme concerning the bottles I have open, and it usually fits into one of three categories. #1. I'll have Wheaters/Wellers open. #2. BIB's. #3. Odds and ends.

 

I love my wheaters and BIB's, but it seems there are times when I become slightly 'ho hum' when I have those open. In thinking about this a bit, I really don't think that it's a matter of my palate or taste buds wearing thin. It might be more akin to the old adage that "familiarity breeds contempt". Hence, too much of a good thing. Know what I mean Vern?   Right now I have my #3 variation of bottles open. I have a couple of wheaters, a couple of BIB's, a couple of barrel proofers, a couple of odds and ends, an oddball and a dusty open. When I'm having a pour currently, it doesn't seem to get quite as boring or ho hum. It's almost like a different adventure whenever I do decide to have a pour. That is, if  I can decide on what to pour. 

 

I just thought I'd through this out there and see if maybe others can relate. Thoughts?

 

Cheers! Joe

 

[B.B. Babington]

oh, I thought this thread was going to be about hangovers.  but hey, hangovers seem less likely as long as drinking too much of a good thing

[Richnimrod]

I frankly never find anything like palate fatigue or taste buddy burn out.   At least not in the way I think you mean, Joe.

Possibly I pour rather less often, and in smaller quantities as a rule, than many here; so that may explain it. 

I do however, run into a numb palate once in awhile.   Mainly when I'm doing comparisons of barrel proofers.    I always try to compare 'em at full strength, first; then water 'em down to about an even 100-proof to give fair equality to the different alcohol levels.    ...But, even when trying to be careful not to, I sometimes find halfway through the evaluations, I get a bit too numb to do the job justice.    Generally I have two options when this happens.    Either I cover over the samples and wait a couple hours, or 'til the next day; or I bag the effort altogether, and just enjoy what I can, and make a mental not to re-visit the trial at some later date.

[garbanzobean]

I get burnt out on entire categories of spirits sometimes.  I've been through phases where I have been sick of all bourbon, all peated whisky, all sherried whisky, all brandy, and all rum so far.  I think that about covers it.  Im going through a phase where all brandy tastes ho hum right now.  Before that, I went through a ho hum about bourbon phase.

 

This can happen when I have been spending too much time with a given spirit, or if I just get stuck with a bunch of technically very good but not appealing to me bottles open.  I usually give it some time, then try to come back to what I have open.  If that tastes ok, no biggie, business as usual.  If that doesn't do it, I start making mixed drinks with my least favorite bottle I have open, and drink it down that way, making sure to save off a few samples in case I get it in my head to try it again.  Then I typically take some more time off from that spirit, and make sure to open an old favorite or something fun the next time I decide to come back to it.  With bourbon/rye/etc, that seems to typically be a weird finished rye from High West, a Heaven Hill favorite (Larceny, Bernheim, Evan Williams SB), or FRSB. 

[flahute]

I'm one of the ones that has written about palate fatigue. It can happen if I drink too many barrel proofers in a row over a couple days, or, if I go to a tasting and try too many over the course of the evening (some of them being barrel proofers). 

Closer to your point though Joe, I can see how you might get a little weary during your wheater theme. I generally fall into the habit of being really into 2-3 bourbons at a time and will go back to the same 2-3 night after night for 3-4 evening. Then, just like that, they don't tickle my fancy quite as much and get replaced by 2-3 different bourbons. I could see how if I was stuck with the same 2-3 until I finished the bottles, I'd likely be less enthused about them. I'd get over it though because it still is bourbon after all!

[b1gcountry]

I can't tell how much of it has to do with burnout, and how much with allergies, but I notice things taste a lot different at different times of the year. I was drinking about a pour a night, and it felt like I got palate fatigue over this last winter, but it turns out I also had pneumonia, and over the winter, I get bad dust allergies.

So not enough data for me.

Sent from my SPH-L720 using Tapatalk

[GaryT]

I'm with Eric - I'll go through phases where I just don't want (or really enjoy) anything from a particular category.  And I find this is where a lot of open bottles across a wide spectrum (at least MY spectrum, which would never be confused with Bruce's spectrum!) is incredibly helpful.  I'll switch it up and usually find something that is scratching my itch.  

 

Now on figuring out what that is . . . sometimes that can be a challenge.  The saying of "analysis paralysis" sometimes haunts my cabinet, as I stand there trying to think what it might be.  That's usually when I'll go to my trusty spreadsheet (where I keep tabs on the last time I poured something, as well as a "random number" column).  Look at something I haven't visited in quite some time, or the random number sort.  

 

I've found dartboards work for this, with a helluva lot less nerdy work (unless you like that sorta thing).  

[smokinjoe]

12 hours ago, fishnbowljoe said:

 

 

...three categories. #1. I'll have Wheaters/Wellers open. #2. BIB's. #3. Odds and ends.

 

 

 

We know you better, Joe.  Your true 3 categories are:

#1. Wheaters/Wellers.  #2.  Wellers /Wheaters.  #3.  SB Blend

 

[Bourbonmakesmepoop]

5 hours ago, GaryT said:

I'm with Eric - I'll go through phases where I just don't want (or really enjoy) anything from a particular category.  And I find this is where a lot of open bottles across a wide spectrum (at least MY spectrum, which would never be confused with Bruce's spectrum!) is incredibly helpful.  I'll switch it up and usually find something that is scratching my itch.  

 

Now on figuring out what that is . . . sometimes that can be a challenge.  The saying of "analysis paralysis" sometimes haunts my cabinet, as I stand there trying to think what it might be.  That's usually when I'll go to my trusty spreadsheet (where I keep tabs on the last time I poured something, as well as a "random number" column).  Look at something I haven't visited in quite some time, or the random number sort.  

 

I've found dartboards work for this, with a helluva lot less nerdy work (unless you like that sorta thing).  

I love the dart board idea

[fishnbowljoe]

9 hours ago, smokinjoe said:

 

We know you better, Joe.  Your true 3 categories are:

#1. Wheaters/Wellers.  #2.  Wellers /Wheaters.  #3.  SB Blend

 

 

Well, I guess you kinda got me over a barrel there Joe. Bourbon barrel that is... 

[MeAndMyWhiskey]

I'm not sure if it's palate fatigue necessarily, but I find that I sometimes get at least a lazy palate; I don't really notice and appreciate what I'm drinking. Often that is fine, because I may not be looking for a big learning experience that night, just a nice wind-down with a solid bourbon. But other times i just can't parse it out even when i'm trying. I find that breaking it up with some different spirits or taking a break altogether can "awaken" my palate to the special features that bourbon brings to the table (and remind me why it's my favorite spirit).

[Flyfish]

I find that I can't drink the barrel proofers on a daily basis because they are just too intense--not the proof but the flavors. Love me some Booker's and EC BP but, like a really rich dessert or Xmas dinner. I just can't do that too often without feeling sated. It isn't fatigue exactly. Fortunately, as Squire has pointed out, there are numerous options that are perfectly adequate for enhancing the quality of everyday life.