Wild Whiskey Writing

People who write about wine are known for really evocative prose, but what I’m realizing is that the same is true of people who write about whiskey. Check out this example from bourbon expert Susan Regler, who was writing for American Whiskey Magazine, and she was describing the nose, palate, and finish of various sips.

Nose. Very sweet, like juicy fruit and chewing gum. Some light brown sugar and taffy candy. No discernible spices on the nose. Palate. Brown sugar leads with some apple peel and light cinnamon following. Eventually, a light note of roasted almonds asserts itself. Finish. The flavors all dash away quickly as though trying to make sure they don’t overstay their welcome.

Isn’t that, I mean, that’s kind of evocative, right?

Oh, that’s lovely.

And she must have a heck of a set of taste buds and a heck of a sniffer, right?

Because they work together.

When they talk about these notes and, you know, say a strawberry, I have had a fair amount of wine in my time and I’ve never noticed those things.

Oh, I know.

Freshly mown grass and leather.

Yeah, I must have the dullest sense of smell.

Yeah. Here’s another example that I really like that I think you’ll appreciate.

For another sample of whiskey, she wrote, nose, a veritable forest of oak trees with a bit of apple peel and some pecans dropping through the branches.

Oh, that is so nice.

She must have a great time writing this stuff, right?

It’s literally poetry.

I’m not even saying approximately poetry.

I’m saying it actually is poetry.

I think you’re right.

And just to find different ways to write about, I mean, to me, it seems like the same thing.

Yeah, it must be a struggle.

But here we have evidence that she has found her path.

Yes.

Yes, indeed.

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