Do not reproduce the tongue-map claim, infer age/proof from color, or promise reliable blind age/mash identification. Reading producer notes before tasting can prime responses; separate learning sessions from blind evaluation. The flavor wheel is copyright Brown-Forman 2016; archival preservation is not permission to reuse the graphic publicly. Four pours is not a safety threshold.
Carlton, 2017, first edition. E-reader screen captures; not printed page numbers.
Fred Noe's tasting demonstration moves from appearance and nosing to mouthfeel and finish, with samples arranged by rising proof. Carlton recommends vocabulary development, familiar reference aromas, comparative flights, suitable glasses, small pours and eventual blind tasting. The Woodford wheel on 240 organizes sensory descriptors; screen 247 states Carlton's own preferences for complexity, balance, chewy texture and a long non-bitter finish.
Original PDF screen 248
Original PDF screen 233
Chapter 6 — The Kentucky Chew
Paraphrase checked in full-source reading with visual review. Verified means fidelity to this supplied source, not independent confirmation. Do not reproduce the tongue-map claim, infer age/proof from color, or promise reliable blind age/mash identification. Reading producer notes before tasting can prime responses; separate learning sessions from blind evaluation. The flavor wheel is copyright Brown-Forman 2016; archival preservation is not permission to reuse the graphic publicly. Four pours is not a safety threshold. September 29 fresh review: Fresh visual reading PDF240: five descriptor families are vocabulary, not ingredients or validated compound counts. Separate unaided observations, vocabulary assistance and brand-note exposure in a proposed exercise.
Evidence
Fred Noe's tasting demonstration moves from appearance and nosing to mouthfeel and finish, with samples arranged by rising proof. Carlton recommends vocabulary development, familiar reference aromas, comparative flights, suitable glasses, small pours and eventual blind tasting. The Woodford wheel on 240 organizes sensory descriptors; screen 247 states Carlton's own preferences for complexity, balance, chewy texture and a long non-bitter finish.
Location and context
Chapter 6 — The Kentucky Chew. Original PDF screens 233–248; these are capture indices, not printed pagination. 
Annotation
Do not reproduce the tongue-map claim, infer age/proof from color, or promise reliable blind age/mash identification. Reading producer notes before tasting can prime responses; separate learning sessions from blind evaluation. The flavor wheel is copyright Brown-Forman 2016; archival preservation is not permission to reuse the graphic publicly. Four pours is not a safety threshold.