A sensory soiree
I host sensory wine tastings, bringing everything from cut-up cigars to limestone, etc., to build smell files about wine varieties.
Can something similar be done with vodka, tequila and gin?
That's an interesting question. I'd say one can definitely do that with all three, although vodka would be the least aromatic.
Vodka must be, by legal definition, odorless, colorless and tasteless. I agree that it's colorless, but there is a bit of a nose and one can detect tastes depending upon the type of water used as well as whether is is a grape, potato or grain vodka.
Because vodka can be made from any organic matter, so tastes and aromas do sometimes come into play.
Gin, however, is virtually a booming bottle of herbals. There are some basics in each blend, such as juniper berries, lemon, etc., but the varieties are enormous. (Just take a look at the side panel on a large bottle of Bombay Sapphire Gin for an example of a lengthy list of infusions.)
Tequila presents some good possibilities, depending upon the style. There are three -- blanco, which is silverish or clear and is not aged; reposada, which is aged 3-11 months in wood and picks up nuances from the leaching process, and anejo, which is aged a year or more in oak and picks up caramel, butterscotch and herbal notes.
If you try any of these, I'd love to hear back from you on the details.
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Posted by William M. Dowd at 12:48 PM