Within the spirits industry, particularly in scotch whisky, game-changing personalities emerged to make major contributions to the tasting and evaluation of spirits:  Michael Jackson and Jim Murray may be the most definitive

Choosing the Best Glass: How did the three most common glasses ever become popular?  This story is the classic example of what happens when industries that evolve from craft suddenly meet science

Displaying all aromas for easy access, avoiding overly abundant, nose-numbing ethanol, and detecting the subtler aromas usually masked by ethanol are the basic guidelines for choosing a suitable diagnostic glass to give

Aromas and flavor: Many drinkers don’t understand how the vanilla, honey, citrus, leather, and wood got into their spirit glass, or whiskey (or other spirits) and some believe they’re added after distillation.

Why swirl? Taken for granted by the serious drinker, and looked upon with skepticism by the newbie, swirling is an essential part of the nosing and evaluating process. No swirling = no

The basic theory of olfactory: In 2004, the Nobel Prize was awarded to Richard Axel and Linda B. Buck for their discoveries of odorant receptor function and organization of the olfactory system

Smell is the most underappreciated and neglected sense we have, that is, until we stop to smell the roses, whiskey or rum, etc., and focus more on what is coming into our

Aroma: Human perception of molecules emanating from food or beverage detected by human olfactory receptors. Flavor: The Wikipedia definition of flavor is sufficient for the scope of our discussions. Flavor is the