Tasting field guide
How to taste at a festival
A crowded tasting rewards restraint. Plan the order, keep pours small, control water, and capture a few repeatable observations instead of trying to remember every glass.
Choose a flight, not a marathon
Group bottles by a useful question: clear versus green, lighter versus richer louche, or two approaches to the same style. Four focused samples can teach more than a long unstructured line.
Keep the variables visible
Write down bottle, proof, water ratio, service order, and whether sugar was used. Use water and neutral food between samples, and stop when aroma perception becomes dull.
Ask producers concrete questions
Good questions concern botanical sourcing, intended style, coloration, proofing, and recommended service. Avoid pressing for protected formulas; seek information that helps interpret the bottle.
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