THE SCIENCE OF SPIRITS

TASTING

METHODS PART 3 Organizing Tasting Notes and Scoring

By George F Manska, Corporate Strategy Officer, inventor & entrepreneur, Chief Research & Development Arsilica, Inc.

In Tasting Methods 1, I discussed the development of aroma recognition. In 2, I presented a simple tasting procedure. In this installment, I will provide a basic starting point to scoring and developing your personal baseline for spirits evaluations.

Scoring systems are highly controversial. There are literally hundreds, yet most bloggers, critics, and authors don’t use a numerical scoring system and simply write about their own opinions of the spirit. There is no weighting, accountability, or “measuring stick” to gauge opinions without numerical scoring. Ratings should be a serious personal spirit purchasing consideration, and adopting your own method is the key to consistency, growth, development, and understanding of spirits. In spirits, the idea of a scoring system was borrowed initially from wine. Entire books are published on a single system. Still, at this point, the Parker 100-point wine system, adapted to spirits, is a solid, rational approach and has a high probability of becoming the common method for rating spirits eventually.

PARKER’S 100-POINT RATING SYSTEM:

Parker’s system is based on 100-points and was co-invented with Victor Morgenroth. Parker designed it to counter confusing or inflated ratings by other wine writers with a conflict of interest, having a financial interest in wines they rated. The scale, now widely adapted to spirits evaluators, ranks 50 to 100 points.

Many competitions do not publish numerical ratings and assign medals based on judging panel consensus. Nearly all use “internal only” proprietary score sheets, and most are unwilling to disclose their methods. A logical starting point is described below. Experience builds proficiency, and you may decide to add additional details under the basic subheadings, However, the weightings should be standardized right from the start.

PARKER’S 100-POINT RATING SYSTEM

• Appearance: 5 points,

• Nose: 10 points, (remember that nose is orthonasal only)

• Palate (Taste and Mouthfeel): 25 points,

• Finish: 10 points, (remember that finish is retronasal aroma+ mouthfeel + taste, the trigeminal input) • Supplemental Notes: Quality and drinkability should be noted, and projected changes (e.g. due to aging). All categories add up to 50 points, and the total of all points is added to the 50 base points to get final 100-point evaluation system score. For details on the traits and characteristics to be evaluated under each of the above categories, study the comprehensive WSET Systematic Approach to Tasting (SAT). The following links provide a usable description of evaluation details which are provided to aid in understanding the depth and details of the above judging criteria.

SYSTEMATIC APPROACH TO TASTING:

The WSET SAT Explained (Level 3) Mystery tasting: online wine tasting events (click on www.mysterytasting.com/wset-sat-explained to read it). For usable descriptions and evaluation details to understand the depth and details of each judging criteria can be found by copying “WSET Level 3 Systematic Approach to Tasting Spirits.pdf” into a browser bar to read.

Summary:

THE IMPORTANT TAKEAWAY AS AN EVALUATOR:

Put YOU first; (1) use a scoring system, (2) discipline yourself to a regimen, (3) develop your system through consistent practice; and (4) learn how other systems work. Using a scoring format adds discipline and consistency to your evaluations. Don’t become just another opinionated blogger. Go a step further, and take a certification course.

CONSUMER TAKEAWAYS:

If you choose to follow other evaluators, don’t fall into the trap of “the higher the rating number, the better the spirit.” Many systems lack a rational approach and maybe only a gross number assignment without a methodical weighting process to arrive at that number. Research and investigate your sources carefully, follow those raters you believe have a solid methodology and rationale for rating, and never fail to develop your own sense of VALUE (rated quality vs. price) whether you are a collector or just want to enhance your understanding. Don’t be a label worshipper. Remember that scarcity, low volume production, and high price does not make a great spirit. Using your developed sensory abilities to evaluate, you can be the judge, rational, fair, and unbiased.

THE FUTURE OF EVALUATION:

There is no quick and easy way to knowledge. Read, learn, practice, and apply. Ignoring these steps can make you (1) a target for those who get rich from your failure to educate yourself, or (2) a wannabee name-dropper and label worshipper like many consumers and self-styled, uneducated “experts.” “I like it” or “I don’t like it” is not evaluation. The spirits authors, critics, and bloggers popular today who do not use a scoring system and do not understand and apply simple sensory science discipline and rationale will disappear, replaced by those who can integrate an entire spectrum of disciplined evaluation and science to provide truly meaningful advice to the consumer.

George F Manska

Chief of Research and Development, Arsilica, Inc., engineer, inventor of the NEAT glass, and sensory science researcher.

Mission: Replace misinformation with scientific truth through consumer education.

Contact Information:

Phone: 702.332.7305 Email: george@arsilica.com Business mailing address: 452 Silverado Ranch Blvd, Ste #222, Las Vegas, NV, 89183.