BAR Spirits Tasting Methodology

1. Nosing at full cask strength without water — high ABV spirits (58%+) numb the olfactory receptors. Always add a few drops of still water before nosing. 2. Mistaking peat smoke for 'burnt' or 'faulty' — peat smoke on Islay Scotch is intentional and desirable; evaluators unfamiliar with the style mark it as a fault. 3. Confusing rhum agricole with molasses rum — agricole has a distinctly grassy, vegetal, fresh character; evaluators expecting molasses sweetness will miss the category entirely. 4. Calling all mezcal 'smoky' — only some mezcals are heavily smoked (earthen pit roasting). Wild agave mezcals (Tobalá, Arroqueño) can be floral and smoke-minimal. 5. Overlooking mash bill differences in bourbon — a rye-forward mash bill (Bulleit, Four Roses) and a wheated mash bill (Maker's Mark) produce fundamentally different spirits; treating all bourbon as identical is a novice error. 6. Ignoring finish character — finish length and character are primary quality indicators in spirits; a 10-second spice finish in bourbon vs a 45-second dried fruit and rancio finish in XO Cognac represents a fundamental quality difference. 7. Evaluating vodka for absence of flavour only — quality vodka assessment involves texture (silky vs rough), warmth vs heat, and subtle grain character. 8. Confusing Cognac with Armagnac — Cognac is double-distilled in pot stills (lighter); Armagnac is continuous-distilled in column at lower proof (heavier, more characterful). Cognac is dominated by Ugni Blanc; Armagnac uses multiple varieties including Baco Blanc.