Do not infer exactABV, sugar concentration, age or oak provenance from perceived heat, sweetness, legs or one aroma. Wine-specific palate maneuvers and receptor explanations need separate review before consumer whiskey adaptation.
Full-source second-edition wine/blind-tasting review; supplied PDF positions, not printed pagination.
Burton assesses acidity, alcohol, residual sugar, body, tannin, oak and finish, noting masking and the difference between tannin quantity and texture. Finish includes quality and continuity as well as duration.
55
52
Structure and finish require separate observations
Paraphrase checked against the supplied text and rendered page images. Verified means source fidelity, not independent validation of every claim or applicability to whiskey.
No access / Whiskey Excerpts Database (USWA)
Source-faithful paraphrase; not a direct quotation or independent scientific verification.
Source and locator
No access; supplied PDF positions 52–55. Structure and finish require separate observations.
Paraphrase
Burton assesses acidity, alcohol, residual sugar, body, tannin, oak and finish, noting masking and the difference between tannin quantity and texture. Finish includes quality and continuity as well as duration.
Context and limitations
Do not infer exactABV, sugar concentration, age or oak provenance from perceived heat, sweetness, legs or one aroma. Wine-specific palate maneuvers and receptor explanations need separate review before consumer whiskey adaptation.
Connections
Literature note 