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Had my first "Measure of the Macallan" last night
04-26-2011, 09:59 AM
Post: #63
RE: Had my first "Measure of the Macallan" last night
(04-26-2011 06:27 AM)boomer Wrote:  Ooooo you must share some of the SECRETS of that book dh.

I would be happy to, kind sir!

For the most part, it is a fun read, but not complete from a "catalogue of whiskeys" perspective, which I completely understand; there's just too much to keep track of. Can you imagine the size of a hardcover tome that included each expression from every distillery? Yikes...

The author does a really nice job of touching on not only the well known regions (ex: scotch from Scotland and bourbon from Kentucky), but takes us around the world to the Far East and other European countries as well. It's been a hoot to read about Scotch distilleries in Japan, for example. Now, on to some of the more useful stuff, possibly linked to discussions we've been having about tasting, etc...

The author has a great section on Whiskey Tasting which is broken down as follows (with my notes/synopsis):


Chill filtration, used to remove particles from the whiskey, can rob it of aroma. The traces these particles leave, after swirling, are an indication of a whiskey's "oilyness". The longer they take to travel down the glass, the more body they have.


Nose the whiskey when it's first in the glass, then swirl and nose to see if more aromas develop. In most cases, the first impression is the most reliable.


When tasting, the entire tongue and mouth should be coated thoroughly, allowing the flavors to first unfold on the tongue and the aromas to unfold on the upper respiratory tract. The whiskey's bouquet is essential to its flavor


After swallowing, a short finish (time it lingers on the palate) is associated with "freshness" while a long finish is associated with a rich whiskey. Medium to long is preferred.


Water will release more aromas. Although not necessary with "drinking strength" whiskeys, it doesn't hurt. Water is frequently a necessity with cask strength samplings.


- Professional tasters will cover their glasses, preventing unnecessary contact with the air which may lead to slight changes in taste and smell
- Serious tasting should be done in the morning because senses are more acute during that time of day
- Lighter whiskeys are better around lunchtime while heavy, full whiskeys work better after a fine dinner
- Taking notes is a good way to keep track of what whiskeys taste best and when

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Without knowing the weight of feathers
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RE: Had my first "Measure of the Macallan" last night - dheafey - 04-26-2011 09:59 AM

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