Flight # 1 Recipe

Chill and glass selection (optional)

If desired, lightly chill the tasting glasses by rinsing with cold water and drying. Use three small tasting glasses, copitas, or Glencairn-style glasses — one for each whiskey.

Measure pours

Using a jigger or measured pourer, pour 3/4 oz (0.75 oz) of Jameson into the first glass, 3/4 oz of Bushmills into the second glass, and 3/4 oz of Redbreast 12 into the third glass. Place the glasses in a straight line or on a small flight board.

Present cleansing items

Set a small glass of 3 oz filtered water and two plain crackers or a piece of unsalted bread on the side for palate cleansing between samples.

Tasting sequence suggestion

Begin with the lightest-bodied whiskey and progress to the richest: typically Jameson (lighter, blended), then Bushmills (single malt or lighter malt character), finishing with Redbreast 12 (fuller pot still profile).

Nosing

Hold the first glass a few inches from your nose, inhale gently with an open mouth to capture aromas without overwhelming your nostrils. Repeat for each glass as you progress through the flight.

Tasting

Take a small sip (about a teaspoon), let it coat your tongue, and breathe gently through your mouth to open the flavors. Note sweetness, fruit, spice, oak, and finish. If desired, add a single 1–2 ml drop of room-temperature water to a whiskey to open its aromas and flavors — use the optional water sparingly and try before and after adding.

Palate cleansing

Between each sample, sip a little of the 3 oz water and eat a small piece of cracker or bread to neutralize the palate before moving to the next whiskey.

Serving etiquette

Serve each flight on a clean board or coaster, optionally label each glass with a small card indicating the whiskey name and proof. Encourage tasting from lightest to heaviest and discussing aroma, palate, and finish.

Yield and leftovers

This recipe yields one flight (three 3/4-oz pours). Any leftover whiskey should be recapped and stored upright in a cool, dark place.