Tasting Notes
There's more than one way to kick back and enjoy a nice glass of Maker's Mark®. Personally, we're fans of going au naturale - just Maker's. But in case you feel like exploring, or possibly hosting your own bourbon tasting, here's a few tips.
To keep things simple, remember to:
- Feel well. If you're sick, your senses are impaired. Makes sense.
- Avoid wearing colognes or perfumes.
- Concentrate on the tasting. We wouldn't want distractions to take away from the bourbon, would we?
- Have the tasting in a well-lit room. Bourbon doesn't need mood lighting.
Ok, with that taken care of, we're ready to taste.
As you find yourself plunging into bourbon goodness, keep in mind the four characteristics of bourbon with which you should become familiar:
- * Color
- * Bouquet
- * Flavor
- * Finish
Here are some tips to help you as you analyze each characteristic:
Color
Ideal:
Rich and brilliant - see-through amber, but with a flame orange glint that tells of the warmth to come.
Traits for Evaluation:
A pale and straw-like appearance, light amber (which means it could have used a little more warehouse aging. Could also indicate treatment with activated carbon during filtering just prior to bottling, in an attempt to remove unwanted characteristics).
A deep, dark amber (indicates that it was probably warehouse aged a little too long).
Evaluation Procedure:
We recommend that you do not add water for this evaluation. Pour one ounce of each whisky to be evaluated into its assigned tasting glass. Hold up to bright light - sunlight is preferred - and evaluate.
BOUQUET
Ideal:
Full, yet delicate; well-rounded; possessing a distinctive caramel aroma of the charred oak with a hint of vanilla; pleasant and inviting.
Traits for Evaluation:
Rough and somewhat coarse, raw. A sweetness of cooked grain. (means it could have used a little more warehouse aging).
A perfume-like fragrance. Flat and thin; a little plain (another case of improper aging and carbon treatment).
A strong caramel dominance; with a detectable aroma of burnt wood chips. (means it probably was aged a little too long).
Evaluation Procedure:
Begin by cupping one of the glasses in your hand for approximately one full minute so the whisky has warmed to room temperature. Then swirl so as to gently coat the inside of the tasting glass wall. Allow your nose down into the glass and take a rather full inhale.
FLAVOR
Ideal:
It would be presumptuous on our part to suggest what the ideal flavor should be. It's safe to say we at have a rather strong opinion on the subject.
But most people would agree that truly great bourbon must be:
Rich in flavor, yet soft on the palate.
A subtle level of sweetness that reflects the marriage of grain and oak.
Distinctive and complex, yet possess the balance found in a well crafted malt or cognac.
Refreshing and pleasant.
And the enjoyment is always an experience of the total.