When you read the tasting notes for a particular whiskey or scotch, you’ll probably see a lot of references you won’t recognize. You may know what a vanilla is but it may be difficult for you to pick out its flavor profile from within the complexities of the whiskey itself. You may know what oak smells like and tastes like but you won’t know how that note plays in the symphony of other flavors.
How do you train and expand your palate? Hard work. What you need to do is just taste and smell different things and train your brain to remember the subtleties of the flavors and scents you pick up. As you are eating these different flavors, it’s important to really taste them, which may be different than how you normally eat. Let the jams and jellies, which heighten a fruit’s flavors, spread across your tongue so all your taste buds get a strong sense of what makes up its flavor.
It was the topic of an older Wine Library TV episode I’ve embedded below:
I wouldn’t taste your sock though… unless you really want to! 🙂