by SBB » Wed Dec 07, 2011 6:28 pm
First off a quote from the link I posted by Kiwi: The first time you make cuts, and especially blends, it will probably be quite difficult to pick the often subtle but important differences in smells and tastes, and you may not be happy with the result. But do not be discouraged, this skill improves a lot with practice, and in many ways it is the most important skill of all for a stiller to develop. So be patient, and just keep practicing!
Im with 5Star on this......if its a sweet and burning taste its heads to me. To me it smells more like pineapple than almonds...well some jars do. I know that in the beginning I had trouble smelling the differences, I think your nose / taste buds become more attuned to the differences as time goes by.
The only thing I can suggest is that next time you have all your cuts in front of you in the sequence that they came from the still is that you take the first jar......the middle jar.....and the end jar. Do not smell , taste or play around with the other jars at this point. These three jars should taste and smell vastly different.....giving you some sort of reference point to work from. Start by dipping a finger in each jar then rub the alcohol hard between your fingers while smelling....to me this seems to intensify the smell...especially with tails. Dip finger again and rub a bit on your tongue or lip....does one burn more than another???? Last but not least get a teaspoon full of water put it in a small glass add a teaspoon of ALC , taste swish it around, spit it out. Im only pretty new at this myself....and I still stuff it up at times but with practice it does get easier.