Fellow Enthusiasts,
I am looking for a guide or instructions on how to host a tasting.
I tried searching for this but could not find anything.
What I am uncertain about are:
1. How to assemble the bourbons to be tasted. I need help selecting the ones to be tasted. If a burbon tasting is anything like a wine tasting, then I probably don't want to follow something extrememly bold with something very subtle. True?
2. I have read somewhere online that cutting them with water is good - I need more info on this.
3. How many bourbons can be sampled in one session?
4. Should I serve some type of food to keep from getting tanked? If so, suggestions on what works well would be appreciated.
I know this is basic stuff, but not the easiest to search for online.
Thanks in advance for any help you can provide.
Rob