First of all, we decide the number and type of products to be examined. It can be a simple “shot” after dinner or something more complex, perhaps in company. In any case, for a “technical” tasting and not just for pleasure, it is useful to have a minimum of planning.
Let’s consider a rather large amount of time to dedicate to each distillate, 20-30 minutes or even more for important products.
To obtain the greatest possible satisfaction from the distillates being tasted, we need a clean palate. It is recommended to use them away from meals and without previously consuming spicy or spicy dishes. The ideal tasting time is in the morning, a couple of hours after breakfast; the second afternoon before dinner is also fine.
In the case of multiple tasting, we try to create a harmonious lineup under the body and the gradation of the distillates in question. Another precaution concerns the whiskey: the peat products are always to be left last, and if there are more peat products, the order must be evaluated based on age and peaking (parts per million).
We drink a lot of water before, during, and after. This will help us to lower the alcohol content of the liquids ingested and will allow us to rinse the palate between product and product. Be careful not to choose too cold water, which could numb the palate by decreasing our capacity for aromatic perception.
Some people usually drink an unsweetened espresso half an hour before tasting: it is a practice that varies from palate to palate; we advise you to check for yourself before deciding. Another aspect to take into consideration is the ambient temperature: we avoid hot summer days.
Glasses topic: we always recommend using tulip glasses; there are several on the market. The tumbler is not recommended due to the shape not really suitable for tasting, especially from the olfactory point of view. Now pour the liquid into the glasses; products with a long maturation need a few minutes to express themselves at their best: we also calculate this detail in the preparatory phase.
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