A Fun and Informative Whiskey Tasting

19 Dec 24

As with many of my friends, while they enjoy whiskey, they aren’t always familiar with the intricacies of the spirit. Whiskey terminology can often be confusing, with a mix of myths, misconceptions, and misunderstandings. With this in mind, I organized a tasting to explore some whiskey fundamentals. The evening began as guests trickled in around 7:30 PM, and after everyone settled in, the tasting commenced.

My original plan was to sample whiskies from a single mashbill, but finding three pairs with identical recipes proved challenging.  So I had to regroup.  After much contemplation, I decided to taste through the major types of whiskies showcasing a selection from four major categories..  At first it was going to be a bourbon, Irish, and a scotch.  A day before the tasting, I added a rye to the mix.  Below is the list and order of the whiskies tasted:

Rye - Templeton Rye, 45%ABV, 6yr old, `$41.00    

Bourbon - Basil Hayden Kentucky Straight Bourbon, 40%ABV, NAS, ~$37.00     

Irish - Powers Irish Whiskey Gold Label, 40%, NAS, ~$38.00         

Scotch - Aberlour Single Malt, 43%ABV, 12yr old, ~$59.00

Same Mashbill 

Following the initial tasting, I passed around two additional whiskies - Old Forester 86 Proof ($26.99) and Woodford Reserve ($36.99)—both from Brown-Forman, and asked guests to compare them. Despite having the same mashbill (72% corn, 18% rye, 10% malted barley) and both being aged in barrels with a #4 char (the heaviest "alligator" char), the flavor profiles differed noticeably.  

We discussed how the same mashbill and barrel char could result in such contrasting flavors. Key factors contributing to these differences include the age of the whiskies (Old Forester is aged 4 years, while Woodford Reserve has no age statement, though it's likely older) and potential variations in barrel entry proof. The rickhouse conditions, such as temperature variation across different levels, also play a significant role in how each barrel ages. Hotter areas of the warehouse draw more whiskey into the char, affecting flavor.  

When the price of each whiskey was revealed, most guests preferred the more expensive Woodford Reserve but acknowledged that Old Forester offered good value for the price.

Cask Strength and the Effect of Water

To explore how water can influence the flavor of whiskey, I introduced Maker’s Mark Cask Strength ($65) for a hands-on experiment. The standard Maker’s Mark bourbon retails around $37, so the cask strength version, bottled directly from the barrel without dilution, provides a higher proof experience. After tasting the whiskey neat, I provided eye droppers filled with filtered water and encouraged guests to add a few drops to their glass. This allowed them to observe how the addition of water opened up new flavors and aromas. The experiment was a success and offered a valuable lesson in the importance of water in whiskey tasting. I highly recommend trying this at home.

Distillers use both pot and coffey stills to get their distillate to the proof that they want (160 proof is the highest permitted by law.  Above that you’re starting to make vodka).  Once out of the still, the master distiller cuts the distillate down to between 110 and 125 proof using the same source water they used to make the original white dog.  That goes into a barrel for the required number of years.  Most people don’t like their whiskey that strong so the distilleries again cut the whiskey coming out of the barrel to whatever the master distiller wants and is willing to put his or her name on.  By law they cannot sell whiskey at less than 80 proof/40%ABV.  

Twenty or so years ago a distiller decided to sell their whiskey at the proof that it came out of the barrel.  It was an attempt to interest the growing population of whiskey drinkers who were looking for something new.  Presenting a barrel proof version of their whiskey is common among many distillers.  

Fat Wash

With palates now slightly numbed from the previous tastings, we concluded with a more experimental segment. I had pre-poured samples of Maker’s Mark that I had used to create fat-washed whiskies: butter-washed and bacon-washed. I didn’t reveal the nature of the whiskies at first, allowing the group to taste them without preconceived notions. The consensus was that both fat-washed variations were disappointing. A few found the butter-washed whiskey somewhat passable. One taster said the bacon washed whiskey was acceptable once you cut it with a few drops of water.  I decided to forgo this part of the tasting and saved the butter-washed whiskey for making hot toddies later that evening, which my wife and daughter enjoyed.

With the formal tasting concluded, we relaxed and played pool, sampling the whiskies we preferred. The discussion turned to the possibility of starting a whiskey club, with quarterly events

. If you’re interested in starting your own whiskey tasting group, there are plenty of resources available online. I found this one to be especially helpful. 

I’ve hosted several whiskey tastings, each of which has been both fun and educational. I look forward to hosting more in the future.  ¡Salud!