Systematic Approach To Spirit/liqueur Tasting:

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PREP FOR TASTING:
ODOR FREE ROOM, GOOD NATURAL LIGHT, WHITE SURFACE TO JUDGE APPEARANCE OF SPIRIT, CLEAN PALATE,
ISO GLASS USED-ROUNDED BOWL, ALLOWS FOR WATER TO BE ADDED, TULIP SHAPE GOOD, HELPS CONCENTRATE AROMAS, STEM ALLOWS TO HOLD GLASS W/O WARMING THE LIQUID
*OTHER GLASSES USED: SHERRY COPITA, WHISKY NOSING GLASS.

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OTHER OBSERVATIONS: BC OF HIGH ALCOHOL CONTENT, ALL SPIRITS SHOULD FORM LEGS/TEARS ON SIDES OF GLASS. **NOSE SPIRIT NEAT FIRST, THEN NOTE WHAT HAPPENS WHEN WATER IS ADDED:
*UNFILTERED, HIGH STRENGTH SPIRITS-CAN NOTICE HAZY SPIRALS FORMING IN GLASS
*ANISE FLAVORED SPIRITS-"LOUCHING" OCCURS-LIQUID BECOMES MILKY/OPAQUE WHEN ICED WATER ADDED.

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*APPEARANCE: CLARITY, INTENSITY, COLOR, OTHER OBS.
BROWN SPIRITS: AGED FOR A PERIOD IN OAK, SPIRIT EXTRACTS COLORS/FLAVORS FROM CASK DURING AGING-SOFTER MELLOWER COMPLEX PRODUCT RESULTS, *SOMETIMES, CARAMEL ADDED FOR COLOR,
*BROWN SPIRITS: BEST FOR DRINKING UNMIXED OR OVER ICE, BUT MOST CAN ALSO BE MIXED/USED IN COCKTAILS TOO.
*WHITE SPIRITS: USUALLY UNAGED, BUT SOME ARE OAK AGED FOR A SHORT TIME THEN FILTERED; USUALLY MORE NEUTRAL STYLE OR GET MOST FLAVOR FROM BASE MATERIAL I/O OAK OR AGE. (EX: GIN) *ABSINTHE-GETS COLOR FROM FLAVORING COMPONENTS

*WHISKY & BRANDY-ARE AWAYS BROWN SPIRITS
*VODKA & GIN-ARE ALWAYS WHITE
*RUM & TEQUILA-CAN BE WHITE OR BROWN

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*NOSE:
UNLIKE WINE, NO NEED TO SWIRL SPIRIT BC AROMA COMPONENTS ARE VOLATILE ENOUGH & IF THERE, YOU CAN JUST SMELL THEM. *DONT SWIRL: ALCOHOL WILL EVAPORATE & CAN ANAESTHETISE YOUR NOSE & MAKE HARD FOR YOU TO SMELL PROPERLY-QUICK SHORT SNIFF ENOUGH.

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*CLARITY:
MOST SPIRITS WILL BE CLEAR, BRIGHT ONES
HAZINESS/CLOUDINESS-LIKELY INDICATES A FAULT
*CHILL-FILTERING (IE WHISKY), AND REDUCING STRENGTH CAN RESULT IN CLOUDINESS & DIMINISHED TEXTURE. *CAN BE SEEEN WHEN SPLASH OF WATER ADDED TO CASK STRENGTH MALT WHISKY OR NON-CHILL FILTERED WHISKY IS STORED IN COLD ENVIRONMENT

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*CONDITION:
ANY OFF NOTE? (FEINTY, CHEESE, PLASTIC, SWEAT)-UNLIKELY TO FIND IN COMMERCIAL SPIRITS.
CORK TAINT AROMAS-POSSIBLE (MUSTY, DAMP-CARDBOARD)-FROM CORK OR POOR CASKS-MORE RISK FOR WINE,NOT COMMON IN SPIRITS BC BOTTLES STORED UPRIGHT; OXIDATION-MORE COMMON-BC OF A BOTTLE BEING OPEN TOO LONG-AIR ATTACKS OVER TIME; *MORE VOLATILE FRUITY/FLORAL AROMAS WILL EVAPORATE/DISAPPEAR OVER MONTHS-SPIRIT WILL SMELL/TASTE LESS FRESH & COMPLEX

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*COLOR & INTENSITY:
BROWN SPIRITS-VERY INTENSE COLOR -CAN MEAN SPIRIT HAS BEEN AGED IN A NEW CASK OR HARSH ENVIRONMENT (IE KENTUCKY OR CARRIBEAN) WHERE RAPID COLOR EXTRACTION OCCURED, OR CARAMEL COULVE BEEN ADDED. IS SPIRIT GOLDEN, AMBER, OR COPPER COLORED? TAWNY, MAHOGANY, BROWN?
*HUE-GIVES CLUES ABT TYPE OF CASK USED TO AGE
EX-SHERRY-CAN GIVE DEEP MAHOGANY COLOR
*MALT WHISKY -IF FINISHED IN EX-PORT CASKS CAN PICK UP PINK HINTS
*WHITE SPIRITS-IF NOT TOTALLY COLORLESS, HINTS OF YELLOW OR GREEN INDICATE SOME AGE.
*HAS IT BEEN "DELIBERATELY COLORED"? IF LIQUEURS, DOES COLOR LOOK NATURAL OR ARTIFICIAL?

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*INTENSITY, DEVELOPMENT, AROMA CHARACTERISTICS:
IS SPIRIT CLOSE TO NEUTRAL-(IE VODKA), OR DOES IT HAVE MED TO PRONOUNCED INTENSITY?
*YOUTHFUL, UNAGED?-THIS MAY SMELL HARSH, SPIRITY
*COMPLEX, WOOD, AGE-DERIVED AROMAS WITH WELL INTEGRATED ALCOHOL? -THEN, COMPARE THIS TO SPIRIT COLOR AS WELL.
BRIEFLY LIST THE MAIN AROMAS SMELLED IN THE NEAT SPIRIT; BF DESCRIBING IN MORE DETAIL, *1ST ADD A SPLASH OF ROOM-TEMP WATER-HELPS RELEASE VOLATILE AROMA COMPONENTS-ADD UP TO 1/2 THE VOLUME OF THE SPIRIT BUT BE CONSISTENT & ADD SAME TO EACH SPIRIT TO MAKE FAIR COMPARISONS.
*TASTE: THE FRUITS, VEGETABLES, SPICES
*SMELL: THE FLOWERS, LEATHER, BREAD (ESP. DIFFERENT GRAIN TYPES)-RECOMMENDED

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PALATE:
ADDING WATER AFFECTS THE SWEETNESS, BODY, ALCOHOL OF THE SPIRIT:
DIFF PARTS OF MOUTH HAVE VARIED SENSITIVITY TO SWEETNESS, BITTERNESS & PAIN (ALC) -*IMPORTANT NOW TO SWIRL THE SPIRIT AROUND THE MOUTH SO EVERY PART IS EXPOSED.

*SWEETNESS: TELLS HOW MUCH SUGAR A SPIRIT CONTAINS: SPIRIT HAS NO SUGAR WHEN 1ST DISTILLED, *ALL SUGARS ARE EITHER ADDED OR CREATED FROM THE BREAKDOWN OF WOOD DURING CASK AGING; THEREFORE, *MOST SPIRITS ARE "DRY", BUT FEW CAN BE DESC. AS MED OR OCCASIONALLY, SWEET.
LIQUEURS-ARE ALWAYS GOING TO BE SWEET.
TIP OF TONGUE-MOST SENSITIVE TO SWEETNESS

*BODY-"MOUTH FEEL" OR SENSATION OF RICHNESS, WEIGHT OR VISCOSITY. -IT'S COMBO OF EFFECTS FROM ALCOHOL, SUGARS, FLAVOR COMPOUNDS & SOMETIMES, WOOD TANNINS.

*ALCOHOL: (FOR SPIRITS)-FELT MAINLY AS A "PAINFUL" BURNING SENSATION, ESP WHEN SPIRIT TASTED NEAT; ALSO GIVES SENSATION OF WEIGHT OR OILINESS & CONTRIBUTES TO BODY;
*YOUNG SPIRITS & THOSE DISTILLED TO RETAIN A LOT OF IMPURITIES CAN BE QUITE HARSH, *ALCOHOL WILL BURN EVEN IF REDUCED WITH WATER. *NOT ALWAYS A PROBLEM-MAY BE MADE THIS WAY ON PURPOSE-TO HAVE BITE EVEN WHEN MIXED;
*"AGED SPIRITS & VERY PURE CLEAN SPIRITS" -OFTEN VERY SOFT WELL INTEGRATED ALCOHOL SO GOOD FOR SIPPING NEAT.
*IN CONTRAST TO SWEETNESS, BODY, ALCOHOL (DETECTED IN MOUTH), *FLAVOR CHARACTERISTICS ARE DETECTED WHEN VOLATILE COMPONENTS IN SPIRIT EVAPORATE OFF TONGUE & RISE UP TO THE BACK OF THE NOSE. *GROUP OF FLAVOR DESCRIPTORS ARE SAME AS FOR AROMAS.

LENGTH: (FINISH): HOW LONG THE FLAVORS LINGER IN THE MOUTH AFTER THE SPIRIT HAS BEEN SWALLOWED OR SPAT OUT. *OFTEN INDICATES QUALITY; IN ADDITION TO HOW LONG FLAVORS LINGER, MUST QUESTION WHETHER OR NOT THEYRE IN "BALANCE"
ARE YOU LEFT WITH A BURNING SENSATION OF SPIRIT OR A COMPLEX SUCCESSION OF INTERESTING FLAVORS?

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CONCLUSIONS: QUALITY ASSESSMENT:
START BY ASKING YOURSELF WHETHER OR NOT YOU LIKED THE SPIRIT; IF SO, HOW MUCH & WHY? IF NOT, WHY DIDNT YOU LIKEIT?
BE OBJECTIVE; ITS NOT ABOUT PERSONAL LIKES/DISLIKES:
KEY QUESTION: IS THIS SPIRIT A GOOD EXAMPLE OF IT'S TYPE? IF BRANDED PRODUCT & YOU ARE PAYING EXTRA FOR IT, IS THE QUALITY NOTICEABLY HIGHER THAN OTHERS IN SAME CATEGORY?
*IF PREMIUM/SUPER-PREMIUM BRAND-DO THEY OFFER QUALITY & STYLE THAT CANNOT BE OBTAINED AT A LOWER PRICE?

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*CRITERIA THAT DIFFERENTIATES BTW A POOR, ACCEPTABLE & A GREAT SPIRIT:

1.BALANCE: IF ONE FLAVOR DOMINATES AT THE EXENSE OF EVERYTHING ELSE (IE PEAT, JUNIPER, ANISE) THEN THE SPIRIT CAN BE BORING & ONE-DIMENSIONAL.
HARSH, AGGRESSIVE ALCOHOL, EXCESS SWEETNESS, BITTERNESS, ASTRINGENCY-UNBALANCED / UNPLEASANT
MUST ASK HOW SPIRIT IS SUPPOSED TO BE USED-AGGRESSIVE ALCOHOL WOULD BE POOR QUALITY FOR SPIRIT THATS SUPPOSED TO BE SIPPED NEAT, BUT MAY BE GOOD IN A COCKTAIL & GIVE IT "BITE"

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2. LENGTH: BALANCED PLEASANT FINISH WHERE FLAVORS LINGER FOR SEVERAL SECONDS-INDICATOR OF HIGH QUALITY SPIRIT-SOME SPIRITS SUPPOSED TO HAVE SHORT CLEAN FINISH THOUGH-LESSER SPIRITS-MIGHT BE UNATTRACTIVE/SIMPLE/ UNBALANCED FLAVORS THAT LINGER, OR THEY MAY DISAPEAR ALMOST INSTANTLY, LEAVING NO LASTING IMPRESSION.
*LENGTH-ITS THERE WHETHER SPIRIT CONSUMED NEAT OR MIXED IN COCKTAIL.

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3. COMPLEXITY-
LESSER SPIRITS OFTEN HAVE 1 OR 2 SIMPLE FLAVORS & QUICKLY BECOME BORING; GREATEST SPIRITS USUALLY HAVE MANY DIFFERENT FLAVORS-CAN BE FROM QUALITY BASE MATERIALS, COMPLEX FLAVORS CREATED DURING DISTILLATION, OR AGING. *CAN ALSO BE ADDED VIA INFUSION, MACERATION OF FRUITS, HERBS, SPICES, ETC.

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4. EXPRESSIVENESS:
IF LACKING TYPICAL FLAVORS, OR OVER-PROCESSED TO NEAR NEUTRALITY, SPIRIT WILL BE AN "UNDIFFERENTIATED" ONE;
BEST SPIRITS ARE ABLE TO DIFFERENTIATE VIA CONTENTS IN BOTTLE & NAME ON LABEL.
THEY ARE ABLE TO EXPRESS THEMSELVES WITH FLAVORS, TEXTURES, HOW DISTILLED, MADE, ETC.

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SELECTING / RECOMENDING SPIRITS: MUST CONSIDER HOW THEY WILL BE USED: APERITIF, COCKTAIL, AFTER MEAL? ETC.
*SOME OF THE FINEST,MOST COMPLEX SPIRITS BEST SERVED SIMPLEST POSSIBLE WAY: NEAT OVER ICE OR WITH JUST A SPLASH OF WATER.
OTHERS: BEST WHEN USED AS A PART OF COCKTAIL.

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*APPEARANCE:
1-CLARITY: BRIGHT, CLEAR, DULL, HAZY, CLOUDY (FAULTY)?
2-INTENSITY: WATER-WHITE, PALE, MED(-),MED, MED(+), DEEP, OPAQUE
3-COLOR:
*WHITE: COLORLESS, GREEN, LEMON-GREEN, LEMON
*GOLDEN: GOLD, AMBER, COPPER
* BROWN: TAWNY, MAHOGANY, BROWN
*COLORED: PINK, RED, ORANGE, YELLOW, GREEN, BLUE, PURPLE, BROWN, BLACK (NATURAL/SYNTHETIC?)
4-OTHER OBSERVATIONS: LEGS, TEARS, LOUCHING

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*NOSE (AROMA):
1-CONDITION: CLEAN, UNCLEAN, FAULT: FEINTY, WOODY, TCA, STALE, OTHER TAINT
2-INTENSITY: NEUTRAL, LIGHT, MED(-), MED, MED(+), PRONOUNCED
3-MATURATION: UNAGED, RESTED, SHORT AGED, MATURED, VERY AGED (RANCIO)
4-AROMA CHARACTERISTICS: FRUIT/FLORAL, VEGETABLE, BOTANICAL/HERBAL, OAK, SWEETNESS, OTHER
5-OTHER OBSERVATIONS: (EG: HOW SPIRIT CHARACTER CHANGES WHEN WATER ADDED ("____ WHEN WATER ADDED").

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*PALATE:
1-SWEETNESS: DRY, OFF-DRY, MED(-), MED, MED(+), SWEET, LUSCIOUS
2-ALCOHOL: SOFT, SMOOTH, INTEGRATED, WARMING, HARSH
3-BODY: LIGHT, MED(-), MED, MED(+), FULL
4-FLAVOR INTENSITY: NEUTRAL, LIGHT, MED(-), MED, MED(+), PRONOUNCED
5-FLAVOR CHARACTERISTICS: FRUIT/FLORAL, VEG/GRAIN, BOTANICAL/HERBAL, OAK, SWEETNESS, OTHER
6-OTHER OBSERVATIONS: IE TANNINS, TEXTURE, BALANCE, EFFECTS OF WATER ADDED,
7-LENGTH: SHORT, MED(-), MED, MED(+), LONG
8-FINISH: COMMENT ON BALANCE, COMPLEXITY, CLEANNESS

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CONCLUSION:
1-QUALITY: FAULTY, POOR, ACCEPTABLE, GOOD, VERY GOOD, OUTSTANDING
2-REASONS FOR QUALITY: EG: BALANCE, LENGTH, CONCENTRATION, COMPLEXITY, TYPICITY
3-ORIGINS: IF APP. IE COGNAC, ISLAY
4-RAW MATERIALS: EG: GRAPES, AGAVE, OTHER FRUITS, GRAINS, SUGAR CANE, MOLASSES
5-STYLE: VSOP, REPOSADO, ETC.
6-PRICE: APPROX RETAIL PRICE

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*AROMA & FLAVOR CHARACTERISTICS:
1: FRUIT/FLORAL/ESTER: FRESH OR COOKED?, NATURAL OR SYNTHETIC?
*CITRUS FRUITS: ORANGE, GRAPEFRUIT, LEMON, LIME, TANGERINE
*ORCHARD FRUITS: APPLE (GREEN, RIPE?), PEAR, APRICOT PEACH, PLUM, RED/BLACK CHERRY,
*BERRY/CURRENTS: GRAPE, STRAWBERRY, RASPBERRY, RED/BLACK CURRENT, BLACKBERRY
*TROPICAL FRUIT: BANANA, KIWI, LYCHEE, MANGO, MELON, PASSIONFRUIT, PINEAPPLE
DRIED FRUIT: FIG, PRUNE, RAISIN, SULTANA, FRUITCAKE, CITRUS PEEL
FLORAL: ELDERFLOWER, ORANGE BLOSSOM, ROSE, VIOLET, PERFUME, LAVENDER, LILAC, DRIED FLOWERS

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2.VEGETABLE/GRAIN:
CEREAL: HUSK, BARLEY, RYE, LINSEED, PORRIDGE, MALT, FLOUR
FRESH VEGETABLE: AGAVE, BELL PEPPER, MUSHROOM, ASPARAGUS
HERBACEOUS: GRASS, HAY, EUCALYPTUS, WET LEAVES
BOTANICALS: JUNIPER, CORIANDER, BASIL, ROSEMARY, THYME, SAGE, LEMONGRASS, MINT

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3. OAK/KERNEL/SWEETNESS/SPICE:
OAK: TOAST, COFFEE, CEDAR, CHAR, SPICE, SHERRY, SAWDUST
KERNEL: COFFEE, HAZELNUT, ALMOND, CHOC, COCONUT, CASHEW
SWEETNESS:CORN, VANILLA, BUTTERSCOTCH, MENTHOL, CARAMEL, TOFFEE, BURNT SUGAR, MOLASSES
SPICE: ANISE, FENNEL, LICORCE, CINNAMON, CLOVES, GINGER, CUMIN, NUTMEG, B/W PEPPER
RANCIO: FRUITCAKE, MUSHROOM, POLISH, FOREST FLOOR, CANDIED FRUITS

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4-OTHER:
*PEAT (PHENOLIC): PEAT, MEDICINAL, SMOKED FISH, EARTHY, SMOKY, SEAWEED.
*ANIMAL: LEATHER, MEATY, GRAVY, YEAST EXTRACT
*SOLVENT: PEARDROP, TURPENTINE, PAINT, VARNISH
*FEINTY: WAX, LEATHER, BISCUITS, TOBACCO, CHEESE, SWEAT, PLASTIC
*SULPHUR: RUBBER, USED MATCHES, BOILED CABBAGE, DRAINS

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*TEXTURE/BALANCE:
*(COMPONENT BALANCE):
1-SWEETNESS: UNCTUOUS, CLOYING, STICKY
2-ALCOHOL: DELICATE, LIGHT, THIN,. WARM, GENEROUS, HOT, HEADY, SPIRITY, BURNING
3-OVERALL HARMONY: UNBALANCED ALCOHOL, SUGAR, WOOD, OTHER COMPONENTS, SHAPELESS, ANGULAR, CLUMSY, DISJOINTED
ELEGANT, HARMONIOUS, MELLOW

*(TEXTURE):, INTRUSIVE, BITTER, DUSTY, WOODY, DRYING
TANNINS: LEVEL, TRACE, NOTICEABLE, GENTLE, GRIPPY
VISCOSITY: THIN, FLUID, SUPPLE, CREAMY, MOUTHCOATING, RICH, OILY, THICK, HEAVY

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*(OVERALL IMPRESSION):
CLEANNESS: WELL DELINEATED, WELL DEFINED, VIVID, LIVELY, REFRESHING, ONE-DIMENSIONAL, SIMPLE, CLEAN, DIRTY, STALE, DULL, TIRED
COMPLEXITY: "SOME COMPLEXITY FROM" OR "COMPLEX BC OF", MULTILAYERED-LIST WHAT CONTRIBUTES TO COMPLEXITY

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NOTES: