the science of spirits
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TASTING METHODS PART 2
A Simple Spirits Evaluation Procedure
I
n Tasting Methods 1, we discussed development of aroma recognition. A simple evaluation procedure used consistently will standardize all evaluations on to a fair and level playing field for all spirits and wines.
GLASSWARE: Tulips concentrate anesthetic ethanol at the nose, restrict swirling, and are too tall to allow many low-concentration aromas to rise to the rim for olfactory detection. NEAT glass or a wide-mouth tumbler avoids ethanol anesthesia and renders truthful evaluation. Tulips, originally designed for 20% ABV sherry and other fortified wines are useless for 40% ABV spirits. Wash glasses in hot water, no soap, hand-polish to remove all detergent and surfactants (spot removers). SMALL SAMPLE SIZES: Three or four samples for each tasting session enhances total focus. Pour ½ to 1 ounce in each glass (same size and type eliminates aroma delivery characteristic differences). Always take notes. “Note” means write
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it down. Repeat three times on three different days and compare new notes with those from previous sittings. Notes consistency is a sure sign of building evaluation skills. Repeat blind (another party pours and presents samples randomly) to verify identification skills, and optionally in black glasses. A SIMPLE TASTING PROCEDURE, S9: With poured samples lined up, place covers (sanitary paper hotel glass covers, coasters, or clean glass petri dishes to entirely cover glass mouth openings to ensure aromas stay in the glass and will not saturate the atmosphere or taint your aroma evaluations. Covers are essential.
THE SCIENCE OF SPIRITS
By George F Manska, Corporate Strategy Officer, inventor & entrepreneur, Chief Research & Development Arsilica, Inc.
