Chapter 2: Sensory Evaluation of Spirits

Question 1

For tasting spirits: chilled or room temperature?

Answer 1

Consider:

• Room temperature is said to reveal the spirit’s true nature
• At times it is best to serve the spirit chilled (if that is how it is likely to be consumed)
• Serving temp should be consistent throughout an event

Question 2

The edge of a spirit in the glass

Answer 2

Meniscus

Question 3

The middle of a spirit in the glass

Answer 3

Eye

Question 4

Three things that affect the color of a spirit

Answer 4

• Time in wood * Addition of caramel colorings or sweeteners * Addition of other coloring agents

Question 5

Term used for a spirit’s cloudy or hazy appearance

Answer 5

Turbidity

Question 6

Cloudy effect that occurs when some spirits are mixed with water

Answer 6

The louche effect (louching)

Question 7

Affects the “tears” or “legs” of a spirit in the glass

Answer 7

Alcohol and/or sugar

Question 8

Intense aromas

Answer 8

May be sensed from a distance of 6 inches/15 cm

Question 9

Medium-intensity aromas

Answer 9

May be sensed from a distance of 3 inches/7.5 cm

Question 10

Light aromas

Answer 10

May be sensed from the rim of the glass

Question 11

Suggested method to release aromatics in a spirit for tasting

Answer 11

Roll the glass (as opposed to a more vigorous “swirl”)

Question 12

Suggested terms to categorize spirit aromas

Answer 12

Grain, Fruity,
Floral, Botanical, 
Sweet Aromatics,
Spice, Oak/Wood,
Rancio (oxidized),
Nutty, "Other"

Question 13

Three basic taste components of most spirits

Answer 13

• Sweet * Acid (sour) * Bitter

Question 14

Another term for the “body” of a spirit

Answer 14

Mouthfeel

Question 15

Three facets of “body” (or mouthfeel) in regards to spirit tasting

Answer 15

• Texture * Viscosity * Weight

Question 16

Two aspects of “finish” in regards to spirit tasting

Answer 16

• Length * Aftertaste

Question 17

Three aspects of overall impressions, in regards to spirit tasting

Answer 17

• Complexity * Quality * Maturity (other aspects may also be considered, such as how much one likes the product or how it may best be used)