I always wonder what people taste beyond the 40%+ alcohol component that kind of overpowers most other aspects of taste.
Likewise, I trust people less if they insist on a preference for one brand of cola (or white soda, etc.) over another. Most of it is carbonation, what is there to taste through that? The whole idea is that it dulls your sense.
I mean there is a lot to taste there. The grain flavor is more or less prominent. The oak/wood flavor is variable with some being more or less strong depending on the toast or char of the barrel. Plus if it was finished in a wine/beer barrel or something that changes the flavor. Various caramel or coffee flavors depending on the malts used. The proof itself wildly changes how a whiskey can taste. Some finish sweet or dry. Some go deeper into the heads or tails cuts and those flavors can either be very off putting or very interesting. Etc etc
I mean it would be a lot more straightforward to taste all these things if the substance that told my taste buds they were being damaged wasn't as concentrated.
Low-key that could be genetic. Some people taste alcohol as very bitter and unpleasant but my slavic/central european ass doesn't really taste ethanol so it's largely just tasty for me. I'm massively more predisposed to alcoholism because of it but :shrug-outta-hecks:
I always wonder what people taste beyond the 40%+ alcohol component that kind of overpowers most other aspects of taste.
Likewise, I trust people less if they insist on a preference for one brand of cola (or white soda, etc.) over another. Most of it is carbonation, what is there to taste through that? The whole idea is that it dulls your sense.
I mean there is a lot to taste there. The grain flavor is more or less prominent. The oak/wood flavor is variable with some being more or less strong depending on the toast or char of the barrel. Plus if it was finished in a wine/beer barrel or something that changes the flavor. Various caramel or coffee flavors depending on the malts used. The proof itself wildly changes how a whiskey can taste. Some finish sweet or dry. Some go deeper into the heads or tails cuts and those flavors can either be very off putting or very interesting. Etc etc
I mean it would be a lot more straightforward to taste all these things if the substance that told my taste buds they were being damaged wasn't as concentrated.
Low-key that could be genetic. Some people taste alcohol as very bitter and unpleasant but my slavic/central european ass doesn't really taste ethanol so it's largely just tasty for me. I'm massively more predisposed to alcoholism because of it but :shrug-outta-hecks: