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Ingredients
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Whiskey Base
Optional Dilution & Glassware
Method
Preparation
- 1
Chill glass (optional)
If you prefer a slightly cooler pour, place your Glencairn or rocks glass in the freezer for 5–10 minutes or fill with ice and a little water for 1–2 minutes, then discard the ice and water before pouring.
- 2
Pour
Measure and pour 2 oz (60 ml) of the bourbon into the prepared tasting glass for a standard single pour. For a larger tasting or sharing, pour up to 4 oz (120 ml) per person. The recipe’s ingredient amount (12 oz) is sufficient for six 2-oz tastings or three 4-oz pours—adjust per serving as desired.
- 3
Nose
Hold the glass at chest height and let the spirit breathe for 30–60 seconds. Bring the glass to your nose and take several short, gentle sniffs (do not stick your nose into the glass). Note aromas like caramel, toasted oak, dark fruit, vanilla, leather, tobacco, spice, and barley or cereal notes.
- 4
Taste neat
Take a small sip and let the whiskey coat your tongue; breathe gently through your nose as you taste (a technique called retro-nasal olfaction) to perceive layered flavors. Note initial sweetness, mid-palate spice, oak tannins, and long warming finish. Swallow and observe how the flavors evolve.
- 5
Add water (optional)
If the cask-strength proof is intense, add 1–2 teaspoons (5–10 ml) of chilled distilled or filtered water to a single 2-oz pour, then swirl gently and re-nose/taste. Adding water often opens up volatiles and softens alcohol heat; add gradually to find your preferred balance.
- 6
Serve on the rocks (optional)
If you prefer chilled dilution, place 1–2 large ice cubes in a rocks glass and pour a 2–3 oz serving over the ice. Let sit 30–60 seconds, then taste. Remember that melting ice will continue to dilute the whiskey, changing aroma and flavor over time.
- 7
Share tasting notes (optional)
If tasting with others, compare notes on aroma, palate, finish, mouthfeel, and any changes after adding water or ice. Use small pours so multiple expressions or bottles can be sampled responsibly.
