Css Sensory

Front 1

The ideal glass for tasting is?

Back 1

is stemmed, tulip- shaped, and made of standard thin, clear glass.

Front 2

Official whisky glass is

Back 2

created by the Scotch Whisky Heritage Centre and produced by Glencairn Crystal, and the Scotch Malt Society’s whisky glass.

Front 3

Alcohol should be tasted with no more than

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6-8 samples

Front 4

How much in sample?

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1-1/4 and ounce

Front 5

1st step of evaluation

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The first step of evaluating spirits is to give the spirits a visual examination in a well- lit room, while holding the spirit against a standard white background. Tipping the glass to look through the spirit at both the meniscu s (edge) and eye (middle) is a good way to reveal color and clarity.

Front 6

A cloudy or hazy appearance is called what?

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Turbidity

Front 7

First smell step

Back 7

3-4 inches from nose w out swirling

Front 8

First smell step

Back 8

3-4 inches from nose w out swirling

Front 9

If can smell from 6 inches its called

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Intense

Front 10

Smell from 3 inches

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Medium

Front 11

Nose to glass or really close is

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Light

Front 12

2nd step

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After 3-5 min break from previous smelling, take deeper longer breaths with mouth open. Give gentle roll.

Front 13

2nd step

Back 13

After 3-5 min break from previous smelling, take deeper longer breaths with mouth open. Give gentle roll.

Front 14

First step of flavor tasting

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This can be done with a quick sip. Take a small amount of the first spirit in your mouth; let it sit on your tongue for a few seconds; quickly “swish” it around your mouth to coat the entire palate, including the gums; and then quickly spit it.
After a rest of a minute or so, take a second sip, gently roll the liquid over the palate to coat the entire mouth, take a quick inhale, and let the spirit rest on the middle of your tongue for a few seconds. Next, tilt your head down and allow the spirit to pool by your front teeth for about five to ten seconds. Holding the spirit in your mouth for a full ten seconds enables it to warm, which further enables you to discern aromas and flavors. If you find the spirit overly intense, shorten the length of time— there is no need to experience displeasure. Next, “chew” the spirit for a few seconds and, after a pause, swallow or spit (spitting is recommended). Quickly inhale through the mouth and, with lips closed, exhale through the nose.

Front 15

2nd step

Back 15

After 3-5 min break from previous smelling, take deeper longer breaths with mouth open. Give gentle roll.

Front 16

First step of flavor tasting

Back 16

This can be done with a quick sip. Take a small amount of the first spirit in your mouth; let it sit on your tongue for a few seconds; quickly “swish” it around your mouth to coat the entire palate, including the gums; and then quickly spit it.
After a rest of a minute or so, take a second sip, gently roll the liquid over the palate to coat the entire mouth, take a quick inhale, and let the spirit rest on the middle of your tongue for a few seconds. Next, tilt your head down and allow the spirit to pool by your front teeth for about five to ten seconds. Holding the spirit in your mouth for a full ten seconds enables it to warm, which further enables you to discern aromas and flavors. If you find the spirit overly intense, shorten the length of time— there is no need to experience displeasure. Next, “chew” the spirit for a few seconds and, after a pause, swallow or spit (spitting is recommended). Quickly inhale through the mouth and, with lips closed, exhale through the nose.

Front 17

Note

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sweetness can be derived from the charring of the barrel, as the lignins may have caramelized and formed vanilla- and coconut- flavored compounds.