Organizing Home Whisky Tastings

My old (now almost defunct) whisky tasting group (which includes the person who drank 30% of my Talisker 57 N) used to meet at my place exclusively. I provided the core drams and sometimes they would bring a bottle or 2 of something they liked. I provided most of the food and they would bring some whisky appropriate things that you can only get downtown (like artisan smoked salmon).

This sounds like an uneven arrangement but it worked well because my access to quality whiskies was a lot better (logistically and financially) and as most of them were single or coupled and living in cramped conditions or owned a cat, my home was the most convenient and comfortable place to meet.

We kindof started meeting less frequently over the last 2-3 years primarily because 2 of the group moved out of the province. Now that they are back, more meetings might be in the works.

Of course, nature abhors a vacuum, and I'm very thankful for the connosr friends who have invited me to taste or who have come to my place, because as much fun as my non-connosr friends are, no one is as whisky geeky as a connosr member!

@Nozinan, oh, there are some ultra-geeky crypto-whisk(e)y lovers out there, lightly concealed. Every so often I bump into somebody at a liquor store, get into a conversation, and find out that that person has 10 times the whisky budget and 4 times the 2 or 3 hundred bottles that I do. People like that are not big into talk. They are big into whisk(e)y. Sometimes, usually, I think, they associate in very small groups of similarly minded and similarly budgeted folk. Frequently such little groups purchase casks and barrels for themselves. They do not advertise nor proclaim. They buy, drink, and appreciate. There is no advantage to them in their own minds in being public about any of it. I am grateful to such people whenever they are willing to share what they know with me. Their perspectives derive from deep experience and deep reflection upon that experience. It is always wonderful to get the opportunity to learn something new.

Maybe some will disagree with this, but here is a thought from someone who has done home tastings/flights, and introductions to the whisk(e)ys.

Take 'some' sample of flavours that 'could' be detected in the various whisk(e)ys: For example, I put in little containers (some smaller than others): 1. green/red apples 2. Cinnamon 3. Vanilla 4. Nuts (separated) 5. Leaves and or grass 6. Citris peels e.g., lemon, orange. 7. Caramels 8. Raisins or other dried fruit.

I find these helpful for people who say, "I don't think I can identify specific aromas or tastes." Of course, some people might say this is a bit much for people for the first time, but then again it might make a person's first experience easier.

@ajjarrett, that is sound advice, having a showcase of aromas and fragrances. I have done this too. Including bread, grains/grist, flowers and wines helps to broaden the range and explain particular nuances. Great advice!

These are all useful ideas Thank You to those contributing to this tread. I've managed to corral my niece, nephews and a couple of friends into setting a date for a Glenfarclas vertical tasting, sometime in September. Everyone attending has a decent amount of experience with whisk(e)y. I dropped off a bottle of a particular Glenfarclas to be used in the tasting to each individual attending to event. This was done to avoid arguments over cost. The expectation is that they open and sample some of the contents before bringing it to the tasting. Thus, giving the whisky time to settle and open up. It's a social gathering for catch up with family and friends to learn about how their lives are going. Food wise I'm planning to have fruits, nuts, and chocolate. There will be a tray of assorted Sushi, and baguette sandwich consisting of brie, roast beef, and arugula. I think trying to prepare hot food is distracting to a whisky tasting. I've found that H20 can be a problem. Tap water, various brands of bottled water have varying effects on a whisky's taste. Maybe, I'll have to experiment with distilled water. Suggestion would be most appreciated. I don't plan to have a rigid tasting structure. The only formality, would be the Glenfarclas tasting. People tend to get off topic and distracted, easily. So there will be a choice of other drinks and whiskies. Here is a rough first draft for tasting order. I'll post the tasting outcome after it takes place.

@fiddich1980 ha ha love the place mats. Sounds like it will be a great night together. I much prefer the more casual style too.

@fiddich1980 Sounds like you will have a nice night, it's a good idea if it's a large gathering or that it's not whisky focused to keep the 'main' flight short as people tend to get distracted or break off into little cliques to talk. Are you starting with 'Farclas 25 and working your way back? Good food choices too, I have really been digging the pairing of sushi & whisky, I was pleasantly surprised the first time I had it.

@cricklewood Yes Farclas 25 first. It should be the more complex and nuances of the Glenfarclas. However, I suspect that the 21 maybe more challenging.

As for my 2 cents on the topic, I think different occasions call for different formats.

With our whisky club the honoraries cover the cost of new bottle acquisitions and a basic amount for food, hosting duties are rotated as much possible with the host offering beer or wine on the house.

The few Connosr meetings I have attended, everyone has brought something along for others to try and it's a philosophy I adopt with other tastings I have hosted or partaken in.

I think charging for pours should only be done on an "official" or a led organized tasting, even if put together by an amateur group, rep or specialist, if they rent a venue and do all the organizing then there's a ticket or entrance fee that makes sense.

Inviting people to your home and charging them on the other hand feels cheap and against the spirit of things.

@fiddich1980 that's a very interesting choice, it makes sense with the varying abv's and punchiness of the 'Farclas line-up, you could lose some of the complexity of the 25 after having some of those others. I have never tried going older to younger in a tasting of the same distilery.

@cricklewood I would credit @sengjc for the choice of order. It was the first suggestion in this discussion tread. I think it's a smart move.

@fiddich1980

You’re welcome.