Tasting Bourbon

Question 1

Which Bourbon aromas and flavors are derived from the Spirit (raw material, processing) and which from the Barrel?

Answer 1

Spirit: corn, mint, cinnamon, grass, rye, banana, apple. flowers, tobacco
Barrel: vanilla, coconut, maple smoke, spice, leather, caramel

Question 2

What are the parts of the standard procedure for assessing a whisky’s character?

Answer 2

Appearance - color, clarity
Nose - aroma characteristics (raw material, production, aging)
Taste - flavor characteristics (taste + aroma), texture

Question 3

Why might you add a small amount of water to a sample of Whiskey that you are assessing?

Answer 3

Diminish the effect of alcohol burn on the nose and palate
Release more ester aromas

Question 4

When are esters formed in the Whiskey production process?

Answer 4

Primarily during fermentation but also formed during barrel aging