Tasting and Evaluating Spirits Lecture Notes

Comprehensive vocabulary flashcards covering the Systematic Approach to Tasting Spirits (SAT), covering evaluation techniques, sensory definitions, and quality assessment criteria.

Systematic Approach to Tasting Spirits (SAT)

A framework designed to help tasters analyze spirits comparatively and link detected characteristics to ingredients and production choices.

Spirit-Lexicon

A supporting table of suggested aroma and flavour words categorized into raw materials, processing, and oak and maturation.

Optimal Tasting Glass Features

Glassware should have a rounded bowl large enough for water addition and inward-sloping walls to concentrate aromas at the top.

ISO Glass

A specifically recommended glass type used in the spirits industry for fair assessment and comparison of spirits.

Standard Tasting Sample

The recommended volume for assessing a spirit, specifically $1.5\,cL$ or $0.5\,US\,fl.\,oz.$.

Taste (Definition)

Sensations detected only by the tongue, identifying five categories: sweet, bitter, sour/acid, salt, and umami.

Aroma (Definition)

Sensations detected by the sense organ deep inside the nasal cavity when sniffing a spirit in the glass.

Flavour (Definition)

Sensations detected when aroma compounds pass from the back of the mouth into the nasal cavity while the spirit is in the mouth.

Louching

A reaction where aniseed spirits turn opaque and cloudy upon the addition of water.

Intensity (Appearance)

A five-point scale measuring how easy it is to see through a spirit, ranging from water-white to opaque.

Water-white

A term for spirits, such as vodka, that possess an appearance identical to water.

Opaque

An appearance description for spirits like cream liqueurs that cannot be seen through at all.

Nose Dilution Ratio

The practice of adding water to a spirit at a recommended ratio of $50:50$ to open up aromas and reveal complexity.

Heads (Fault Symptoms)

A spirit fault indicated by an overt smell of solvent caused by including too many volatile aromas.

Tails (Fault Symptoms)

A spirit fault indicated by aromas of plastic, cheese, or sweat.

Cork Taint

A fault resulting in musty, damp-cardboard aromas originating from contaminated corks or barrels.

Neutral (Nose Intensity)

A 'very light' aroma intensity characteristic intended specifically for vodka.

Raw Material Aromas

Aroma characteristics directly linked to base ingredients, such as agave (e.g., green bell pepper) or malted barley (e.g., husks or flour).

Processing Aromas

Aromas created during fermentation or production steps, including smoke from peat or esters like banana and pineapple.

Oak and Maturation Aromas

Aromas resulting from wood aging and oxygen influence, such as vanilla, toasted bread, or rancio notes like leather.

Dry (Sweetness level)

The classification for newly distilled spirits with no sugar added after distillation, even if the ethanol tastes slightly sweet.

Off-dry (Sweetness level)

A spirit with a very small amount of added sugar that is often detectable by a hint of thick or viscous texture.

Texture

The mouthfeel of a spirit, described using terms like rough, warming, mouthfilling, watery, or smooth.

Finish

A measurement of how long positive flavours persist after the spirit is spat or swallowed and whether they are simple or complex.

Balance (Quality Criterion)

When structural and aromatic components work together without one single flavor or textural element dominating the others.

Expressiveness

The precision and clarity with which a spirit reveals characteristics of its raw materials, fermentation, or distillation.