Use as an attributed tasting framework, not a validated experimental protocol or endorsement of all surrounding sensory-science claims.
Practitioner procedure on PDF 25–26. Development is not a separate numbered step. The surrounding tongue-map, receptor counts, primary-aroma and odorless-ethanol claims require independent scientific checking.
MacLean distinguishes enjoyment from structured appreciation. His four-step procedure covers appearance, aroma before and after dilution, taste including texture, and finish; he gives smell priority in assessing whisky.
26
25
Appreciating Whisky
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