Adapt for casual users, then link researchers to the formal sensory protocol.
The method is practical and introductory rather than experimental sensory science.
The tasting section recommends a glass wider at the bottom and narrower at the top, observing color, nosing with the mouth slightly open, attending to mouthfeel, tasting neat before adding about half a teaspoon of water, and using personal sensory descriptors.
PDF sheet 36
PDF sheet 32
Chapter 1 — How to Taste Bourbon
Fresh source audit confirms the PDF locator and bounded paraphrase. PDF34–36supports this casual sequence. Prior wording added small-sip/finish instructions not explicitly present in this passage and implied more control than the source establishes. This is not a blinded or standardized sensory experiment; PDF32grain-definition wording also conflicts23.
Evidence
The tasting section recommends a glass wider at the bottom and narrower at the top, observing color, nosing with the mouth slightly open, attending to mouthfeel, tasting neat before adding about half a teaspoon of water, and using personal sensory descriptors.
Location and context
No access — Chapter 1 — How to Taste Bourbon, PDF sheet 32 through PDF sheet 36. These are PDF-sheet locators, not printed page numbers.
Annotation
PDF34–36supports this casual sequence. Prior wording added small-sip/finish instructions not explicitly present in this passage and implied more control than the source establishes. This is not a blinded or standardized sensory experiment; PDF32grain-definition wording also conflicts23.
Verification
Source relation and locator checked against the supplied2016second edition. Existing verification status retains its distinction between source fidelity and independent corroboration.