Now bear with me, I’m relatively new to the Single Malt world so maybe I’m being naive. Perhaps this is old stuff. Yet I haven’t found this topic explicitly discussed on the forum, by the term I use or by some other. I have, however, seen many references to what one ate immediately before enjoying a dram to influence certain flavors of that particular dram. So then, my question is: do other folks sometime (often, never) move from one Scotch to the next in a purposeful, ordered sequence with the idea of enhancing the desirable characteristics of a subsequent dram?
Bob & Jill
I set up our tastings so that we start with the lighter drams and move towards the heavier (peated or iodine) drams. A basis we've tried lately is the Clustan Classification by David Wishart. This is done simply because the lighter drams would be overpowered by the more powerful flavours if done in reverse. We also cleanse our palates as completely as possible before going on to the next candidate.
May have to try "sequencing", as you've described, for fun.
Di Blasi wrote:... but I wonder if that will enhance or bring out the flavors in another heavier, or smokier whisky?
I find that if I have a Bruichladdich 15, then follow it up with something peaty, I tend to find the peat is much more pronounced. I also notice that other flavours are easier to identify than if I had just gone for the peaty one first.
Srtange but true....
In any case as the others pointed out, food or the previous dram, without the intervention of palate cleansing, can affect the next dram but to enhance it? I'll have to experiment.
While I usually have my drams in the "standard" order of light/not peat > medium peat > heavy peat, I have never conciously tried to order drams with the purpose that they should influence each other.
Perhaps some experiments in this direction would be interesting...
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