What do you do when your palate is 'off ' ?

@Jules Coffee , water and after that a small light dram to get the pallet ready. But I tend to avoid to much spices, garlic and tomato based sauces if I know I'll be doing some serious Dramming.

Oh, and I hate it when I burn my mouth by accident before I drink Whisky.

I find that if I nibble on a small piece of chocolate that sometimes helps reset the palate from spicy foods.

@maltygirl This works for me as well. Water and a piece of dark chocolate.

Well, for me it comes down to just how much my palate has been spoiled, since there are degrees to which it can be temporarily messed with. I once ate some potato chips that had vinegar in the flavouring, and that was it for me that night -- any whisky would have been wasted. But if it's just some garlic-y pasta or the like, I find that after a couple hours and maybe a little piece of bread or something my palate is good as new.

I suppose it's different for everyone. Maybe try experimenting with some daily drivers and see how it goes? In the meantime, save the good stuff for another night -- that's what I do, anyway.

@Jules: Soda Water and / or Beer work fine! The greatest destroyer of palate is commercial tooth-paste.

Avoid tooth-paste if fine Wine or Malt Whisky are on offer: If you feel that your 'fangs' could do with a once-over use warm salty water and rinse well; if you have any Soda Water, a glass will put a sparkle back in your palate, ditto Beer (good quality, no muck, German style).

Professional Wine Tasters avoid tooth-paste like the plague and consider it the ultimate 'no-no', opting for salty water, Listerine etc.

Cheers.

Thanks @ all for great advice !

@A'bunadhman Do you mean to say that professional tasters never use commercial toothpaste, or they just give it a wide berth in between tastings?

I agree that the stuff will certainly ruin your palate, but I find I don't drink a whole hell of a lot of whisky in the morning, which is when I brush (other than last thing before bed of course). ;)

Agreed, with: fresh black coffee and a nibble of chocolate. Sometimes unsalted almonds or hazelnuts seem to help, and strawberries are supposed to eradicate garlic. Don't forget to open the windows for a few minutes to clear the air, too. If I want to prepare a review in this circumstance, I'll be sure to first re-review a known malt and then compare my notes.

@HeartlessNinny:... they just give it a wide berth in between tastings! Some tasting of fine Wine dose happen am., so 'prior to' may be a better choice.

@A'bunadhman; ...dose read does!

@A'bunadhman Gotcha. :)

I usually have a tall glass of soda water nearby. I like the taste and it's great for the "reset".

I have tried a shot of black coffee, works great. Fresh beans or the good grinded stuff. Also smelling coffee is good before nosing a glass to clear the nose.

Obviously this is just me, but I find that coffee stays on my palate for a long time. Maybe a lot of things do? That's one of the reasons I avoid stronger foods on a whisky day (as it were). Just goes to show that everyone's different.

Other things I avoid: very salty foods. I find that that messes up my sense of taste as well.

You know, I never really thought about this too much before. I just kind of avoided some things when I was planning on having a dram without really realizing it. Funny how that goes.

"What do you do when your palate is 'off ' ?" Drink something else, like a beer or so. Had a couple of new samples waiting for me at home. But decided to wait another day to do it right. I think we pay enough to enjoy it to the fullest of our capacities. And if you know you've got an upcoming tasting, just ignore all spicy or salty foods.

Clean the tongue, there are a lot of receptors on it

I agree with @heartlessninny about the degrees of it being off. After having sour candy, for instance, I've found that my palate is gone for the rest of the night. Water, almond milk, and other neutral foods will help, but there's a persistent residue and feel from the candy. Usually, if I'm going to have something with high ABV or very high quality, I just wait hours until it goes, or the next day.

@numen - Very nice to see a post from you; I miss your comments...hoping all is well.

@Jules - Having a large appreciation for flavour in my food, I find my palate often overwhelmed and definitely compromised by sharp, pungent, harsh, acrid and acidic foods. Preferred food pairing is an important part of my whisky regimen. This is a technique I often employ (planned or reactive) to help avoid this obstacle. For example: sharp cheese (parmesan) and rye, garlic and port finish, popcorn or nuts with wheated bourbon. These are personal choices and provide a satisfying whisky experience for me.

An 'off palate' resulting from a cold or flu - start at the beginning and recondition everything - perhaps some delicate well aged corn whisky or double-distilled pot still expression to reset your palate...I usually go BIG with Booker's Barrel Strength Bourbon 63% or Laphroaig QC....hope this helps

disclaimer not a helpful comment. But usually if I'm just not detecting flavors I usually do and I would like a dram I go to the bottom shelf and grab some ancient age and enjoy.

@Pandemonium Oh, entirely on the spot AC. I generally know what I am going to be drinking or eating well in advance, and if not, I can adapt. In general, if I am enjoying scotch, it is an event in and of itself - Well after, or well before dinner. Mostly,I refer to clearing my palate between styles. Cheers!

@paddockjudge Thanks. Just had to take a while off. I had a bad case of acid reflux and esophogeal stress, so I took a few months without booze and opted to avoid forums for a while (lest I feel tempted). It's healed up a bit and I'm sipping again. Not really tasting, but it's nice to be back!

@numen - Glad to hear that you are on the mend. I was off coffee for three years and it made a difference.

@numen

Sorry to hear you were on the DL for a while. GORD, (or GERD, as the Americans call it), can be very uncomfortable, and unfortunately alcohol can make it worse. There are medications (known as PPIs) that can get rid of most people's symptoms, but if it's new it's best to have the cause investigated as well. Fortunately, unlike some meds, I haven't heard of a change in palate with PPIs.

I hope you're all better and wish you happy drams for years to come.

@paddockjudge

Would you believe I went through my last year of medical school and most of my residency without coffee? And from 2003-2006 I barely had any, till a colleague bought an espresso machine for his office, which later became my office (he left the machine). Now I can't imagine 24 hours without it. Good thing for PPIs.

@numen, old pal, let me guess: you didn't really liquidate much of your whisky collection after all, did you? Promises, promises! Well, I guess it makes perfect sense not to take the cyanide until the hostiles are right on top of you. I am happy for you with your progressive whisky 'baby steps'. Soon, brother!

To all, thanks! PPIs are great; I've got a prescription for some, and a bottle of carafate for good measure. That stuff is miraculous. @Nozinan, GERD (we we Americans are wont to write) runs in the family. My ulcer last year was probably a good indicator that more was on the way, but things seem calm now, and I'm still slowly getting back to things like tomatoes, too.

@Paddockjudge, I can't being off coffee for even a few hours. That stuff is the best.

@ Victor, I kept most, but foolishly gave off two bottles of my beloved '99 Karuizawa to a friend at retail price. I'm still kicking myself and wish that I hadn't! Now I'm hoping to find a poor soul willing to trade off some of his own bottles with me :) My cabinets almost liquidated a fair bit of my supply; a shelf gave way and I saw my Laga 21 fall down onto some old cognac! Nothing broke, but the experience might have taken a few years off my lifespan.

@numen I have also struggled with GERD in the past. I hope things improve to where you are able to enjoy again. It would be a pleasure to savor a dram with you and @Victor.