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Making great bourbon is a labor of love and for us here at Wild Turkey, that means no shortcuts. In the whiskey business, the best days involve tasting bourbon that’s reached the peak of maturation. It’s this moment when all the years of hard work, patience and careful judgment come to fruition. It starts with a sniff and then a sip, and as the bourbon hits your palate, you sit back, and think, that’s the good stuff. Read on for our expert guide on how to taste bourbon, and what makes bourbon taste like bourbon.
THE DIFFERENCE BETWEEN TASTING BOURBON AND DRINKING BOURBON
You might be thinking, I know how to drink bourbon, and isn’t tasting and drinking the same thing? Not exactly. Sampling a bourbon neat, or with a splash of water, and really focusing on flavor—that’s where tasting comes in. And, like everything in the nuanced bourbon world, there’s an art to it.
The aim is to take note of individual aromas and identify flavors; to develop the ability to distinguish the upfront notes from the lingering finish and everything in between.
There’s no expectation of you to do this every time you drink our bourbons—of course, you can enjoy Wild Turkey on the rocks, with mixers, and in cocktails. But, as you explore more of the Wild Turkey range, from Kentucky Straight Bourbon 101, through Rare Breed, Kentucky Spirit, Private Barrel and our collectable Master’s Keep releases, it is a great experience to make comparisons.
WHAT DOES BOURBON TASTE LIKE
Through the magic of fermentation, distillation and maturation, bourbon develops into a tapestry of flavors. Some, such as vanilla, come at you obviously from the off, while others, such as chocolate, reveal themselves on your palate after you’ve swallowed a sip. Here is a handy list of flavor notes you may encounter as you learn how to taste bourbon.
HOW DOES BOURBON GET ITS FLAVOR?
The entire bourbon-making process from picking, grinding, and fermenting the grains, to distillation and aging is responsible for creating and developing flavor. Some bourbons are sweet and some are spicy. Some can be wood- and grain-forward, while others are floral and fruity. The flavor profile is up to the distiller, who works hard to achieve their desired flavors.
Let’s look at grain selection: to be called bourbon, corn must make up the majority (51%) of the recipe. This is by law; rye whiskey similarly must be 51% rye. Corn adds bourbon’s characteristic sweetness, while rye adds a spicy counterpoint. Malted barley in the recipe adds nuttiness, while wheat imparts additional sweetness and a smooth mouthfeel.
During fermentation, the yeast eats through the sugars in the mash. This produces alcohol, and carbon dioxide, as well as a bounty of fruity and floral compounds called esters.
After distillation, the spirit goes into charred new oak barrels. As it ages, it undergoes chemical reactions with compounds in the wood that contribute to its flavor and color. Over time, the spirit absorbs hemicellulose, vanillin, lactones, and tannins, resulting in bourbon’s rich and complex profile. Experts estimate that up to 70% of bourbon’s flavor comes from the barrel-aging process, particularly when a whiskey is aged for longer than the legally required minimum, as all Wild Turkey whiskeys are.
THE BEST TIPS FOR TASTING BOURBON
When they’re tasting professionally, Wild Turkey’s father and son master distillers, Jimmy and Eddie Russell, are partial to a solid-based Scotch whisky-tasting glass. The glass’s bulging belly and tapered rim funnel aromas up to the nose as you sniff and sip. If you can’t get your hands on one of these, a wine or champagne glass will achieve similar results. If all you have is a rocks glass, then that’ll do just fine—just get your nose right in there!
If you’re hosting a tasting for multiple people, try to give everyone the same size glass for consistency. And please make sure the glasses are clean and dry.
THE COLOR AND AROMA
Pour a serving of ¼ ounce of whiskey into your glass then take a good look at it. Is it light gold, rich copper, or dark amber? The color is a good indicator of age and intensity. The longer bourbon stays in a barrel, the darker it becomes. Instead of swirling aggressively as you would at a wine tasting, roll the bourbon or rye around the glass. Observe how the whiskey clings to the sides of the glass in rivulets. This is known as bourbon’s legs. Jimmy Russell notes that the longer the legs, the more robust the flavors.
THE SIP AND PAUSE
Take a small sip of bourbon and hold it in your mouth. Note the initial impression, then gently roll the spirit around your tongue. Are there any stand-out flavors? After a few seconds, swallow. What lingers on the palate after you’ve swallowed? If you’re new to bourbon, you might experience some heat or alcohol burn, especially if it’s a high-proof whiskey. But don’t worry: your first sip tempers the palate, and a second sip will often provide greater detail. Take another sip, roll, and swallow. Then exhale through your nose. This is what’s known as a “retronasal technique”—it forces vapors from the back of your olfactory system into your nasal cavity (put simply, you smell what is in your mouth). It opens you up to more flavor and aroma compounds. The overall flavor of bourbon is a combination of smell and taste.
Referencing our handy flavor list, try to pick out individual flavors. It could be sweet vanilla upfront followed by baking spices with a hint of smoke. Or strong fruit flavors with an earthy, tobacco finish. But don’t be afraid to describe something you’re picking up that’s not on that list—sometimes you’ve identified something someone else was trying to pin down and they’ll shout, “That’s it!”
Note the intensity of each flavor and compare it to the tasting notes on the bottle. Adding a drop of water is a great way to open up the spirit. Just a dash can reveal flavors that were previously overwhelmed by the alcohol.
THE FINISH AND REFLECTION
The finish is the impression that the bourbon leaves on your palate. Affectionately known as the Kentucky Hug, this lingering glow is often where the robust oaky and smoky notes shine. How do the initial flavors change in the finish? How intense are the lingering flavors? Does the bourbon finish long or short? Is the finishing mouthfeel smooth or dry? These are all thoughts to ponder as you make your final assessment.
THE KENTUCKY CHEW
When you’ve nailed the basic how to taste bourbon routine, try the Kentucky Chew for extra oomph. Take a small sip of bourbon, swirl it around your mouth, and chew on it. Contrary to what your mother taught you, chew the bourbon with your mouth slightly open to let some air in. After a few seconds, swallow the bourbon and exhale while smacking your lips. This technique is a great way to work the bourbon around the palate for a well-rounded tasting experience.
WHISKEY 101—SIX ESSENTIAL BOURBON TASTING TIPS
- Engage your senses, and don’t rush the tasting. Give each step the attention it deserves
- If you are doing tastings of more than one bourbon, cleanse your palate with water or a plain cracker between tastings
- Use room temperature water for dilution
- Keep a whiskey-tasting notebook, so you can refer back to your observations over time
- Have fun. It’s a bourbon tasting!
- Drink responsibly
