A Tasting Note Note
I have a love-hate relationship with tasting notes. Done well, they provide whisk(e)y drinkers with an easy-to-understand structure and vocabulary for describing very subjective and highly variable sensations. My problem with them comes when they are are too individualistic, quirky or arcane. Those are less useful because they imply that some exclusive, specialized knowledge -- a secret handshake-- is needed to drink and enjoy whisk(e)y. That intimidates many aspiring imbibers and forms an artificial barrier to reaching wider audiences.
When I conduct tastings for new or casual whiskey drinkers I often avoid traditional tasting notes with some exceptions.Those exceptions are usually from Jim Murray, Michael Jackson and a few others so the newcomers can see what the experts have to say. The approachable style of those notes can help new or casual tasters form their own descriptions and expand their horizons. Education, not conformity or membership in an exclusive whiskey drinkers club, is the point. Well, that and the craic.
A recent tasting with two non-whiskey-drinking friends provided an example of that. The two wine drinkers tasted the standard Jameson and Bushmills, Paddy, Red Breast, Green Spot, and Midleton VR 2008. Midleton unsurprisingly was a favorite. Jameson and Red Breast 12 were well-liked too.
But it was the word used to describe the differences in taste and finish between Jameson and Red Breast that I most enjoyed. My friend Deb said that Red Breast was "benthic," or ocean-deep in taste and finish. She didn't attempt to assign specific flavors to it and instead stated how and why she liked the dram. It also clearly demonstrated to her what "pure pot still" meant beyond being a technical term. That in turn paved the way for these previous non-drinkers of whiskey to pick up a bottle or two to share and enjoy with friends. They may later delve more seriously into tasting notes, but by then they're already well in the fold.
How do you approach and use tasting notes, especially with newer drinkers? And what works for you?
When I conduct tastings for new or casual whiskey drinkers I often avoid traditional tasting notes with some exceptions.Those exceptions are usually from Jim Murray, Michael Jackson and a few others so the newcomers can see what the experts have to say. The approachable style of those notes can help new or casual tasters form their own descriptions and expand their horizons. Education, not conformity or membership in an exclusive whiskey drinkers club, is the point. Well, that and the craic.
A recent tasting with two non-whiskey-drinking friends provided an example of that. The two wine drinkers tasted the standard Jameson and Bushmills, Paddy, Red Breast, Green Spot, and Midleton VR 2008. Midleton unsurprisingly was a favorite. Jameson and Red Breast 12 were well-liked too.
But it was the word used to describe the differences in taste and finish between Jameson and Red Breast that I most enjoyed. My friend Deb said that Red Breast was "benthic," or ocean-deep in taste and finish. She didn't attempt to assign specific flavors to it and instead stated how and why she liked the dram. It also clearly demonstrated to her what "pure pot still" meant beyond being a technical term. That in turn paved the way for these previous non-drinkers of whiskey to pick up a bottle or two to share and enjoy with friends. They may later delve more seriously into tasting notes, but by then they're already well in the fold.
How do you approach and use tasting notes, especially with newer drinkers? And what works for you?
Rich, got a bottle of Danny Boy yesterday and will be picking up Slane Castle on the weekend. Pretty exciting to have two new ones at once. Danny Boy is quite nice at $26. Slane will go at $33.
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I find that whiskey reviews tend to sound alike. There is the obligatory floral notes, usually in the nose. There is the toffee "notes". There quite often is a mention of mouthcoat. At some point they became completely useless to me, because they all sound the same. What rates high or low depends on the tastes of the reviewer. If you are a coffee drinker, certain flavors will appeal to you more than others and will rate higher. But that isn't very objective, and isn't that the point?
I like to think in terms of base characteristics. The bare minimum is low fusel oil content. Then if it is sweet or dry. Then what the sweetness resembles. Smooth or rubbing alcohol burning.
I don't know if this is useful to anyone else though, as no one has ever commented on my reviews
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Well put, MB. I think that the average drinker has a hard time relating to most tasting notes. Most keep their observations to how "smooth" or "harsh" it tastes to them. There is a gentle education that needs to take place -- that being the main point of tastings, along with the craic, in my mind. Otherwise tasting notes can unintentionally become a barrier to people exploring, the equivalent of a "secret handshake" to knowing how to enjoy whisk(e)y. In the end, I tell people that while there are some generally well-regarded whiskies, that the "best" one is the one they like.
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