At a recent bourbon tasting with many aficionados, I learned a few more techniques to help the novice have a better tasting experience. I reached out to the person that invited me, Jerry Kersey, and to members of the Las Vegas Whiskey Drinkers and Collectors group on Facebook, to pick their brains. I also did some Googling research of my own.
- I saw a video that Jerry shared on social media of a bottle being opened and wondered why it was inverted first. Jerry explained that “it’s to wet the cork to facilitate an easy extraction of the cork, especially if it hasn’t been saturated in a while.” I will be doing that from now on.
- A club member told me that once a bottle is opened the bourbon needs to be finished within weeks for the flavors to be the same and not dulled by oxygen. There are varied thoughts on this – from weeks to months – but either way once the bottle is opened the spirit within will begin to change. I had noticed that more evaporation, sometimes referred to as the “Angel’s Share”, increases after opening.
- Another club member mentioned that a bourbon’s first pour, the “neck pour”, taste less strong or has less characteristics. My research said that was possible, so why not just turn the bottle over first to avoid it? (For me, it was a barrel strength bourbon that just didn’t have the heat as others when I tasted it, so it was attributed to the “neck pour”. I may try a neck pour and a regular pour side by side with the next barrel strength whiskey I open.
- Do you add a little water to barrel proof bourbon or not? Does it defeat the purpose? From Dennis F., “I endorse a little water…usually try without first, then add a little and usually enjoy the difference. Allows the whiskey to open up.”
- I usually use Elijah Craig or Makers for my bourbon-based cocktails, I asked if it makes a difference using a more preferred bourbon in a cocktail, is the price worth it? See Tom A.’s comments below.
One whisky lover from the group, Tom A., had this to add:
What the average whiskey drinker doesn’t know…
1) There are many great producers of whiskey outside of the big names
2) Small batch on a bottle doesn’t really mean it’s made from a small batch
3) Bourbon can be produced anywhere in America, not just from Kentucky.
4) Most scotch doesn’t taste like Band-Aids and iodine.
Go to for cocktails… Bulleit Rye, Old Forester 100, Jameson Triple Triple and Old No. 7.
From Will L., “Something I learned from a few books and Scotch Whisky Research Institute papers – The chemistry of what adding water does to a high proof spirit is actually very cool. Above a certain proof (maybe 100 or so) the ethanol molecules form a layer that “seals in” a lot of the congeners, reducing their presence in the headspace of the glass.
A few drops of water might not change the proof very much, but it disturbs that layer temporarily and lets all of the molecules back out, allowing you to detect more of them while nosing.”
And, finally from Michael A., also from the same Facebook group, “What most Bourbon drinkers don’t understand after decades of drinking is that if you drink every day or almost every day you should have 3 or 4 days of just 1 to 2 2oz pour days. With proof being no higher than 120. Also always have a starter Bourbon of no higher than 100 to open up your taste buds. Finally, if you are new there is nothing wrong in adding an ice cube or a little water to higher proof Bourbon.” I asked, why the day off and Michael said, “It is to give your taste buds a day off of higher proof stuff. We all love those but if you drink them all the time they would dull your palate. I learned about this at UNLV in the Hotel Administration program.”
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
