Vintage Spirits & Oddities Recipe
Want to try a few things, see our curated flights or make your own! We can offer 2, 1, 1/2 Ounce pours of anything.
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Ingredients
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Flight Options & Glassware
Pour Sizes (choose per pour)
Optional Palate Cleansers & Accoutrements
Method
Flight Options & Glassware
- 1
Select bourbons
Choose a curated set of bourbons (4 suggested) that highlight different profiles — e.g., a light, fruity bourbon; a spicy/rye-forward bourbon; a wheated or sweeter bourbon; and a high-rye or barrel-proof expression. Ensure each bottle is open, labeled, and ready on the service bar.
- 2
Prepare glassware
Set out one rocks glass or tasting glass per bourbon. If serving flights in tasting pours (1/2 oz or 1 oz), use smaller tasting glasses or mark the rocks glass to indicate pour volumes. Arrange glasses on a tasting tray or flight board in the order you want guests to taste (generally lightest to boldest). Place tasting cards or a pen beside each pour for notes.
- 3
Set water and palate cleansers
Place the room-temperature still water and optional sparkling water nearby with a small pitcher or dropper for adding tiny amounts to the bourbon. Provide unsalted crackers or plain bread as a neutral palate cleanser between pours.
Pour Sizes (choose per pour)
- 4
Determine pour sizes
Ask the guest if they prefer 2 oz, 1 oz, or 1/2 oz pours for each bourbon. For a typical tasting flight of four bourbons, common combinations: a) four 1/2 oz pours (total 2 oz), b) four 1 oz pours (total 4 oz), or c) two 2 oz feature pours and two 1 oz sample pours. Record the requested sizes on the tasting card.
- 5
Measure pours
Use a jigger or measured pour spout to pour precisely. For 2 oz pours use a 2 oz jigger; for 1 oz use a 1 oz measure; for 1/2 oz use a 1/2 oz measure. Pour into the prepared glasses in the tasting order (lightest to boldest). Leave a small headspace so aromas concentrate.
- 6
Serve on the rocks (optional)
If a guest requests a bourbon on the rocks, add one large ice cube to the rocks glass before the pour. For tasting flights, recommend neat pours first, then offer the same bourbon on the rocks afterward for contrast.
Optional Palate Cleansers & Accoutrements
- 7
Provide water for palate and aroma testing
Offer guests a small sip of still water before tasting to neutralize the palate. Provide a dropper/pitcher so they can add just a drop or two to a bourbon to open up aromas if desired. Explain that a tiny amount of water can reveal additional flavors, but adding too much will dilute character.
- 8
Guide tasting technique
Suggest tasting from the color and legs first, then gently nose the bourbon with short sniffs, then take a small sip and let it coat the mouth. Note initial flavors, mid-palate, and finish. Use crackers between samples if desired. Encourage comparing neat vs. with water or on the rocks to experience differences.
- 9