David Pickerell led a bourbon tasting seminar that was the best explanation of the science of tasting that I've heard yet. The first lesson is not to sniff the aroma through your nose because you will pick up the alcohol. Instead, it is better to open your mouth over the tasting glass and inhale. This will allow all of the flavors to reach be absorbed by both your smell and taste senses, giving you a truer sense of the aroma.

When it comes to actually tasting bourbon there is a science to the tongue that should be understood and it's a matter of tongue geography. On the very back of your tongue you will taste bitter flavors, on either side will be your sours and on the very tip will be the sweet flavors. When you take a sip of bourbon allow it to rest for just a few seconds and either swallow or spit (if you're tasting a lot it's best to spit). Stop for a minute to recognize where you feel the bourbon. Most bourbons tend to be bitter and you'll notice a tingle on the top of the tongue, right before the throat. If you watch people taste a bitter bourbon (or anything bitter for that matter) you'll notice they will always smack their lips, it's a sign Pickerell always looks for when comparing bourbons in these seminars. With Maker's Mark you'll find the flavor has affected the tip of the tongue and just a little bit on the sides, but almost nothing in the back. This means the distillers have done their job well because it was the goal of Bill Samuels Sr.

to create a non-bitter bourbon. Now, if you were to ever get the chance to try Pickerell's fake brand, White Dog, and you have the rare ability to notice a pinch at the very, very tip of your tongue you would be considered the ideal bourbon taster because your tastebuds are tuned into a different level of flavor that the majority of people are unaware of. I'm proud to say I'd be one of those Pickerell would choose to be on a tasting panel.