Blind Sip Session 12

Round 12 is a double headed sent by @OldFashionedWays It was a ride for sure. Stay tuned for more. Thewhiskeyshaman.com Patreon.com/the_whiskeyshaman Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== In whiskey terminology, a "blind spot" generally refers to either: A flavor or note in a specific whiskey that an individual dislikes or cannot perceive. This is a personal preference or sensitivity, like some people strongly disliking the "peanut" note in certain Beam bourbons or the "vitamin" note in George Dickel products. A personal limitation in a whiskey enthusiast's palate during a blind tasting, where factors like price, brand hype, and packaging are hidden. Enthusiasts often do blind tastings to remove these biases and discover which whiskies they genuinely prefer based purely on taste. A "blind spot" is a subjective term used within the whiskey community to discuss individual tasting experiences, rather than an official industry term or a specific feature of the whiskey itself. To help address whiskey blind spots (disliked notes or missed flavors), you should focus on systematic blind tasting, palate training exercises with reference flavors, and experimenting with environmental factors like water dilution and glassware. Structured Tasting Techniques Blind Tasting: This is the most effective method for removing biases related to brand, price, or reputation, forcing you to rely solely on your senses. Have a neutral friend pour samples into identical, unmarked glasses or carafes, so you don't know what you are drinking. Keep proof ranges similar within a single flight to prevent higher-proof whiskies from overwhelming subtler ones. Use a tasting journal to document observations systematically (appearance, aroma, taste, finish) before the reveal. Compare notes with others after the tasting; sometimes a friend's observation can help you pinpoint a note you couldn't identify. Systematic Nosing and Tasting: Slow down the process to allow your palate to adapt. Nose Gently: Start with short, light sniffs with your mouth slightly open to avoid alcohol burn and prevent "nose blindness". Experiment with both nostrils, as each may pick up different aromas. "Kentucky Chew": Take a small sip and roll the whiskey around your entire mouth to coat all taste buds. Holding it in your mouth longer than you think necessary allows time for flavors to develop. Focus on the Finish: Pay close attention to the lingering flavors and sensations after swallowing, as some notes (like cocoa or certain spices) appear only during the finish. Strategic Dilution: Add a few drops of room-temperature water to the whiskey. This can help reduce alcohol intensity and "open up" the spirit, revealing hidden or subtle flavor compounds that were previously masked