More validation that blenders should taste the whiskeys they select and not just nose them.
I just spent time nosing and tasting American whiskey samples. I am consulting for a company that will be releasing a new whiskey in the near future.
I can’t go into detail (yet) on the what the whiskey will be, but one thing is (once again) perfectly clear. Some whiskeys have great aromas and can have serious flaws on the palate.
Given that a lot of whiskey blending and cask selection is done by nosing and not by tasting (out of necessity for some blenders working through a hundred or more samples in a morning), I think this potential disparity is significant–especially given that most drinkers care far more about how a whiskey tastes than how it smells.
Maybe this explains why some whiskeys aren’t as good as they could be? And, looking at it from a different perspective, I wonder how many really wonderful tasting whiskeys are passed over because their aromas are only mediocre?
Food (or should I say “whiskey”) for thought.