Bourbon Flight Recipe

Set up flight

Place the tasting mat or tray in front of your guest. Label three positions 1–3. Arrange three Glencairn or tulip glasses in order on the mat.

Measure pours

Using a jigger, pour 3 tablespoons (roughly 1.5 fl oz / 45 ml) of Bourbon A into glass 1, Bourbon B into glass 2, and Bourbon C into glass 3. Keep pours consistent so flavors can be fairly compared.

Chill and ice (optional)

If guests prefer a slight chill, place one large ice cube briefly into each glass for 10–20 seconds, then remove to avoid dilution. Alternatively, serve neat so flavors are fully present.

Prepare palate cleansers

Set out unsalted crackers or plain bread on a small plate. Pour sparkling water into a separate glass or carafe and place filtered water and droppers nearby.

Visual examination

Hold each glass at a slight angle against a white background to observe color and viscosity. Note legs (how the liquid runs down the glass) — richer bourbons often have slower legs.

Nose each bourbon

Bring glass 1 to about an inch from your nose. Take a short gentle sniff, then a slightly deeper inhale. Note primary aromas (vanilla, caramel, fruit, spice, smoke). Repeat with glass 2 and glass 3. Use orange peel twist briefly: express oils by twisting above the glass and wave once to the nose to detect citrus interplay.

Tasting — first sip

Sip about 1/2 teaspoon and let the bourbon coat your tongue. Focus on entry (sweetness or spice), midpalate (oak, fruit, caramel) and finish (length and warmth). Swallow or expectorate as desired.

Water adjustment

If alcohol is overpowering, add one to three drops of filtered water (use a dropper) and re-nose and re-taste to reveal more subtle flavors. Note differences. Repeat with each bourbon as needed.

Between pours

Clear the palate between samples by eating a plain cracker and sipping sparkling or still water. Wait 60–90 seconds before moving to the next bourbon to avoid flavor carryover.

Offer a short guided tasting: suggest comparing body, sweetness, spice, oak, fruit, and finish across the three bourbons. Encourage guests to take notes on aroma, first impression, midpalate, and finish for each sample.

If desired, pair the bourbons with small bites (dark chocolate, smoked nuts, or aged cheese) after initial tasting to explore complementary flavors. Serve remaining water and crackers for refreshment.

Clean up: rinse glasses with warm water and allow to air dry. Store droppers and tools.