I've always wanted to start implementing a score with my tasting notes but it's really intimidating to start the process. Especially at different levels. You think about rating a whisky 8/10 and that's pretty good. An 80/100 however is probably not a whisky you would seek to buy again.
When I started out, I picked specific benchmarks that were easy to remember for scoring. 80+ was enjoyed while sipping. 90+ was exceptional. The 70s were better for cocktails. That's changed since (but not much really), but in that way it was more of a 20 point scale. Really, 15, since few things went beyond 95 or below 78. Glenlivet was my 80 (A few reviewers had said this, hilariously enough). And Eagle Rare was my 89, and something else was my 90. I had those on hand to keep my palate balanced.
I guess I need to start finding benchmarks. I like the thought of it being more of a 15 or 20 point scale for some reason. It seems easier to start with. My palate doesn't seem experienced enough to differentiate an 88 from an 89. Maybe a little more suited to a 17 or an 18 out of 20. Do you ever take price and/or availability into account when scoring? Or is it merely taste profile?
My experience; Scoring an 80, 82, and 84 were easier on my palate. There's a nice difference there, they get more complex but similar palate hit. There's a chasm between 87 and 91. For me, the scale isn't quite 'right' in my scoring with the way I do it, and 89 and 90 can be further apart. I want my 90s to pop on the palate. I want my 89s to be fantastic, but just not quite as poppy.
So the only way to get around this is to say this is 80, do I like it more or less? This is 90, do I like this other drink more or less? And then your brain develops all sorts of new neurones to take care of all this for you (chef's brains, for example, are fantastically complex around taste. It takes time to grow). So yeah, start super super super simple. And blind taste everything.
I'd use 'star stickers' on the bottom of glassware, pour, mix them up, come back 5 minutes later and taste.
I don't take into account pricing, but others do. It depends though, I think there's always some price bias going into it.
outstanding Mark, I'll be sharing this with other whisky folks that share the same passion
I've always wanted to start implementing a score with my tasting notes but it's really intimidating to start the process. Especially at different levels. You think about rating a whisky 8/10 and that's pretty good. An 80/100 however is probably not a whisky you would seek to buy again.
When I started out, I picked specific benchmarks that were easy to remember for scoring. 80+ was enjoyed while sipping. 90+ was exceptional. The 70s were better for cocktails. That's changed since (but not much really), but in that way it was more of a 20 point scale. Really, 15, since few things went beyond 95 or below 78. Glenlivet was my 80 (A few reviewers had said this, hilariously enough). And Eagle Rare was my 89, and something else was my 90. I had those on hand to keep my palate balanced.
I guess I need to start finding benchmarks. I like the thought of it being more of a 15 or 20 point scale for some reason. It seems easier to start with. My palate doesn't seem experienced enough to differentiate an 88 from an 89. Maybe a little more suited to a 17 or an 18 out of 20. Do you ever take price and/or availability into account when scoring? Or is it merely taste profile?
My experience; Scoring an 80, 82, and 84 were easier on my palate. There's a nice difference there, they get more complex but similar palate hit. There's a chasm between 87 and 91. For me, the scale isn't quite 'right' in my scoring with the way I do it, and 89 and 90 can be further apart. I want my 90s to pop on the palate. I want my 89s to be fantastic, but just not quite as poppy.
So the only way to get around this is to say this is 80, do I like it more or less? This is 90, do I like this other drink more or less? And then your brain develops all sorts of new neurones to take care of all this for you (chef's brains, for example, are fantastically complex around taste. It takes time to grow). So yeah, start super super super simple. And blind taste everything.
I'd use 'star stickers' on the bottom of glassware, pour, mix them up, come back 5 minutes later and taste.
I don't take into account pricing, but others do. It depends though, I think there's always some price bias going into it.