There’s a lot of colourful, descriptive and evocative language used when describing spirits, and while the imagery called to mind can make a spirit sound inviting, the descriptions themselves can sometimes be a bit over-the-top. Generally the language used to describe a spirits aroma, flavour and mouth-feel isn’t quite as elaborate as with wine tasting (can you really smell the fresh dew on a dandelion petal in the morning sunlight?) but to someone who’s new to smelling and tasting spirits, it can still be intimidating.
To a lot of people bourbon smells like whiskey, gin smells a bit piney and vodka smells like alcohol, so when they read that they should be smelling dried apricot, pencil shavings and vanilla fudge, they wonder if they're doing something wrong. So I thought I’d take a look at the language we use to describe the effect alcohol has on our senses and the way we approach identifying the characteristics of different spirits. Take this as a beginners guide to the language of tasting spirits, if you will.
