No more food in Sensory, alas. We’ve switched to the second portion that’s all about spirits and wine. Our first communication from the prof, Kristina, was an admonition to eat a good breakfast. I thought I did, but my coffee, oatmeal and bacon sandwich proved to be no match for this:
It’s not like we were doing shots though; the usual sensory steps apply (look, smell, sip) with the addition of one more: spit. And believe me when I say that there does not appear to be a way to do it nicely.
Kristina led us through some of the basic differences between spirits and liqueurs (liqueurs have spices, fruit and/or sugar added), and a brief overview of the basic types of each. And then the tasting.
It was a blind tasting to work on vocabulary without prior bias, and some were easier to identify than others. Gin? Nothing else smells of juniper like that. Scotch had the peaty/smoky thing going for it, I have a bottle of St. Germain in my liquor cabinet and I have drunk enough Black Russians in my youth to know Kahlua. I thought the brandy was bourbon, which tells you how long it’s been since I’ve drunk either. And I have to say that the Jack Daniels and Jaegermeister took me by surprise. My personal biases have gotten in the way of me really trying them before this. I may never be a JD drinker, but the Jaeger might be something nice to sip on after a meal.
The other Monday class is History, and Alan took us on a medieval tour of European brewing guilds. Brewing was still being done by women in the homes, but it had transitioned to a male-oriented career once technology and ingredient availability made it possible to brew larger, profitable batches. Gee, there’s a surprise.
I waas the happy recipient of this from my classmate, Nick, as payment for recording a Calculations class he had to miss. I told him that payment wasn’t necessary, but I still took it!