Glassware for Serious Whiskey Drinkers

By George Manska, CSO, CR&D, Arsilica, Inc., sensory researcher, inventor, entrepreneur

Part 3: Modern Science Changes the Way the World Drinks

One of these things is not like the others...

Glass

shape controls olfactory perception and

May Affect

social attitudes. The spirits industry still ignores at least 20 years of sensory science. Application of sensory, physical, and chemical sciences definitely improves spirits drinking enjoyment, consumer perception and has the potential to improve quality.

Science Addresses Problems Using Tulips:

The tulip has required much adaptation in drinking procedures (see Part 1) to avoid pungent, nosenumbing ethanol. These procedures are taught by industry executives, brand ambassadors, expert credential certification, and hospitality college curriculum courses. A scientific rebuttal follows the procedure:

1. Don’t swirl. Swirling is the “engine” that powers evaporation. Swirling breaks the surface tension and releases aromas; that’s exactly why wine drinkers swirl. Narrow bowls restrict swirling, narrow rims restrict larger mass molecules from reaching the rim for detection. Wide rims, short height, and fat bowls mean better swirling.

2. Breathe through mouth and nose simultaneously. Mouth intake is air only, with no spirit aromas; the nose detects aromas. Lower inhale velocities result in lower nose ethanol and fewer aromas. If ethanol wasn’t present, inhaling through the nose only with (mouth closed) maximizes olfactory aroma exposure. Close the mouth, and use a glass that does not concentrate ethanol at the nose to get the best experience.

3. Add a little water. Most common spirits are 40% ABV (ethanol alcohol by volume). Water and character molecules make up 60% of the spirit volume. Ethanol is the most volatile component and evaporates the quickest. Water has a higher surface tension and shuts down all aroma evaporation, giving a false impression that it “opened up” the spirit because the pungency is gone. Further complicating the issue, blenders add a lot of water (more than 1 ounce of water to 1 ounce of spirit) to prevent nose numbing and avoid distracting pungency. That high ratio changes the spirit’s aroma profile. All because no one will search for a better glass.

4. Don’t smell orthonasally. Although many avoid ortho-nasal to escape pungency with tulips, it does alleviate anxiety by confirming the sample is safe to ingest and also sets expectations for the palate tasting.

These “crutches” to avoid ethanol pungency would never exist had tulip suitability been questioned early on, but what were the alternatives? Worse than tulips, snifters are the ideal glass for “huffing” ethanol for a quick “high.” The centuries-old openrim Scottish quaich (pronounced quake) and the Oaxaca gourd cuppa dissipated ethanol well, as do martini and cocktail glasses. Within traditional glass shapes, a large, widemouth tumbler is best and swirls well. The only scientifically engineered shape is NEAT, specifically designed to divert ethanol and enhance aroma detection, identification, and discrimination.

NEAT (Naturally Engineered Aroma Technology) Science:

NEAT employs Graham’s Law of Gaseous Diffusion to separate pungent, low-mass ethanol from high-mass flavor aromas. Passing aromas through an orifice (neck) increases ethanol separation and dispersion. Yellow (ethanol) is bad on the nose, and Orange is good. Other benefits include:

5. Repeatedly waft aromas toward the nose as glass approaches the nose to acclimate. Wafting or “shaking hands” gradual introduction may acclimate to pungency but does not decrease ethanol olfactory effects, and the sense of smell stealthily degrades with every sniff from tulips without warning.

• Wide bowl, engineered to produce better swirling and aroma release

• Rim size places nostrils at the rim plane center with lips on the rim, avoiding ethanol. No more tiny rim/nose bumps.

• Short height gets the nose closer to the source of evaporation.

• The orifice “neck” forces aromas closer together to create dispersal and separation.

• Large, flared rim controls ethanol dissipation to the rim, greatly reducing pungency and displaying more intense, ethanol-free flavor/character aromas for critical evaluation and identification. No more pungency or nose burn.

• Blenders no longer have to alter the aroma profile to avoid pungency.

• The elite version includes a heavy base heat sink for improved temperature control and handling.

The necessary “hump” in the glass coupled with the wide rim flare can dribble if not mastered (similar to martini glass), a small price to pay for the greater benefit of enjoying neat spirits without pungent, nosenumbing ethanol. Spirits buyers seldom detect subtle differences in tulip glasses. With NEAT, aged, rare, and cask-strength spirits are at their best. NEAT is the official judging Glass of over 40 International spirits judging competitions annually. Since 2013, over 200,000 spirits have been judged, and 80,000 quality medals have been awarded.

Summary:

The NEAT glass exposes the character and quality (good or bad) of all spirits, contributes to a more knowledgeable consumer and improves gender equity, for the benefit of the industry and consume

Time for a cool change. Being a club member has its advantages, and serious whiskey drinkers need the best diagnostic glass. Serious whiskey drinkers can be both.

George F Manska, CR&D, Arsilica, Inc., is a published sensory science researcher, and entrepreneur. BSME, NEAT glass coinventors with a mission to replace myths and misinformation with scientific truth through consumer education.

Contact George: george@arsilica.com 702.332.7305.

Visit theneatglass.com/shop for more info.

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