Latest news with #tasting
BBC News
15-07-2025
- Business
- BBC News
Chocolate tasters join Cadbury owner's new £3m research centre
Forty eight chocolate tasters have been taken on at a new £3.3m centre set up to help shape the future of brands including Cadbury, Toblerone and Anderton, who works two hours a day for four days a week as one of the tasters, or sensory panellists, said she "stumbled across" the unusual job at Mondelēz International's Consumer Research Centre at Cadbury's home in Bournville, Birmingham. "My brother-in-law told me about a job opening... I didn't really believe in when he said it was chocolate tasting," she firm said advanced technologies, including augmented reality and high-tech development kitchens at the site meant it could experiment with new recipes. Mondelēz said the new centre brought together its "sensory and consumer research capabilities under one roof". The new facility also includes areas for focus groups and studies. Meanwhile, the chocolate tasters provide feedback on aspects including taste and aroma and "will play a crucial role in product development", the company said. "I thought when we started it would be your opinion, but it's not. It's testing all sorts of things, so yes, it is very thorough," Ms Anderton said. Staff at the centre told the BBC technicians worked in "sensory kitchens" and prepared chocolate samples which they passed through a hatch to tasters who sat in quiet booths with their note books and pens. Christopher Rudling, another chocolate taster, explained they would first open the lid of the container and "give it a sniff" and take a note of the also note down the product's textures and flavours, as well as the after taste. "Once that's done then we'll wait for five minutes and during that period we will cleanse our palette with a cracker and a swig of water ready for the next sample," said Christopher. Louise Stigant, Mondelēz senior vice-president and managing director, said the facility would "ensure that we can continue adapting to evolving consumer trends and expanding choices for consumers, as well as enable us to continue to innovate and lead the future of snacking". The centre, which opened last month, is based at the company's existing centre for excellence and chocolate research and development, where it said all its chocolate products are first conceived. Follow BBC Birmingham on BBC Sounds, Facebook, X and Instagram.
Forbes
26-06-2025
- General
- Forbes
5 Pretentious Whisky Nosing Tips From Experts (That Actually Work)
When it comes to properly appreciating whisky, it is no secret that your sense of smell is most important. Though the percentage levels vary, science says that your sense of taste deeply relies on what you smell. Further illustrating the point, when it comes to whisky, the top master blenders in the business (who are the closest thing to rock star celebrities in our industry) do almost all their work with their noses. This doesn't just apply to whisky but most luxury-oriented alcoholic beverages and beyond. This means that when dealing with your whisky in a glass, it's good to be able to have a few tricks available to try to get as much as possible from your glass. So I figured I'd share some truly pretentious nosing techniques that might help you appreciate your whisky. I asked a bunch of whisky pals how they like to go about their nosing and if they have methods that are both silly, pretentious and effective that they've found that work for them and have shared their thoughts below. It's not an exhaustive list - in the whisky world there's so many different ways to approach what's in the glass but hopefully helps you find your own way of getting to grips with the whisky you have the pleasure of nosing and tasting. I also guarantee at least one of these nosing tips will actually work. You will look absolutely ridiculous trying these, but trust me - it's worth it. And you won't know if it works or not until you give it a shot. So I'll start things off with a method I like using myself, which I like to call: 1. The Chipmunk Look at me taking my job seriously. Step 1. Begin by creating an awkward distance between nose and glass (an inch or two is good) and then go for a series of little gentle sniffs, thus warming up your nose. Step 2. Proceed to open your mouth slightly and continue to sniff lightly and gently, aiming for a mix of 80% nose breath/20% mouth breath as you keep going. This allows the aromas in the whisky to circulate throughout your nose and mouth, allowing you to 'taste' the smell. Step 3 (the best bit): As a grand finale, open and close your mouth in short rapid bursts as you continue sniffing, like a chipmunk. A classy, whisky-sniffing chipmunk. This gives a lot of control of the circulation of the whisky aromas. 2. The Nose Peg From Blair Bowman - Whisky consultant and author Blair Bowman's preferred method for nosing in action. I love highlighting how crucial our sense of smell is when enjoying whisky. One way I do this is by handing out medical-grade nose pegs at the very start of a tasting - before anyone's even touched a dram. I give each guest a jelly bean and tell them to chew it with the nose peg on. At first, they get nothing - just sweetness and texture. Then I tell them to remove the peg. BOOM. A flavour explosion hits. That's retronasal olfaction in action: aroma travelling from the back of the mouth to the nose. It's a ridiculous party trick but it proves that what we think of as 'taste' is mostly smell. Does it make the guest feel a bit silly wearing a nose peg? Absolutely. But it blows people's minds every time. 3. Meet Your New Friend From Kristiane Westray - Whisky writer and educator Drinks writer and educator Kristiane Westray What I often say when I do tastings, particularly if it's the first whisky of the day, is to not treat it like a best friend because you don't know it. You need to get familiar with it, like meeting a stranger. If you meet a new person in the street, you don't run up to them and give them a hug, because stranger danger. You might do a handshake first and then once you get to know them, then you might give them a brief hug, and then as time goes by and you get to know each other maybe a bigger hug. It's the same with like nosing whisky for the first time. Approach it from afar. Hold it at a distance from your nose and see what you get. And then get closer and closer when you're working out how pronounced it is, or how loudly it's 'shouting'. And then take the same approach when you are taking sips. Always take a tiny sip at first. I often say to people it's not a beer or a wine, this has got four times the ABV of wine, so go slow. And once you have a couple tiny sips, you can take in more if you like. 4. The Nose Bomb From Paul Archibald - Co-Founder of Rhythm and Booze Records Rhythm and Booze Records co-founder Paul Archibald When swirling the whisky around the glass to get more aromas isn't enough, create the 'nose bomb'. Place your left hand on top of the glass, sealing it, while swirling the glass vigorously with your right (meaning that both hands are now swirling together). This creates extra aromas that are getting trapped in the glass. Do this for approximately ten seconds. Then, carefully move this loaded weapon close to your nose, and release your left hand, dive in, and get ready for a full-on assault of the nostrils. Exercise with caution. 5. Miss the Glass From Sean Murphy - Drinks author and journalist Drinks journalist Sean Murphy. So many whiskies are served in a glencairn glass but because of how it's shaped it can really emphasise the alcohol on the nose, it makes the whisky really peppery. So to deal with that, hold the top rim of the glencairn under your nose, so your nose is over and beyond the glass. It almost looks like you're 'missing' the glass. So in theory, what that does is you're catching fewer alcohol vapors and more compounds that provide some nice aromas. I don't know what the science is but I really like doing it and it works quite well. Of course, every time I do, someone takes a picture of me and it makes me look drunk because my nose is missing the glass. But in reality, I'm told the science on this checks out.
Forbes
22-06-2025
- Business
- Forbes
10 Great Bourbons Under $50 That Don't Taste Cheap
Bourbon Flight with selective focus on four samples There's something oddly satisfying about finding a bourbon that tastes like a splurge but costs less than your Saturday DoorDash bill. Bourbon fans know the mid-shelf is where value magic happens: small-batch flavor, balanced heat, and enough character to sip neat or pour generously over a single ice cube — all without you squinting at your credit card statement the next morning. Ready to upgrade your bar cart without downgrading your rent? Here are ten well-loved bourbons under $50 that punch above their price point, with tasting notes so you know exactly what you're signing up for. Evan Williams Evan Williams Single Barrel Approx. $30 Evan Williams is a name you'll see on every bourbon shelf — but their Single Barrel edition is where things get interesting. Expect warm caramel, sweet oak, and a touch of toasted nut. It's mellow enough for a newbie but complex enough to sip slowly. Tasting Notes: Vanilla custard, caramel drizzle, gentle charred oak, and a hint of cinnamon spice. Four Roses Small Batch Four Roses Small Batch Approx. $40 A darling among bartenders, this bottle is a blend of Four Roses' distinct recipes, balancing fruitiness with gentle spice. It's soft, inviting, and won't overwhelm your palate — a great pick for those stepping up from standard bottom-shelf pours. Tasting Notes: Ripe red berries, light caramel, baking spice, and a clean, floral finish. Wild Turkey 101 Wild Turkey 101 Approx. $25 Proof that you don't need a big budget for a bold pour. Wild Turkey 101 is high-proof but well-behaved: robust caramel and vanilla wrapped in a peppery backbone. Makes an old fashioned with backbone or stands tall neat. Tasting Notes: Sweet corn, vanilla bean, toasted oak, and a lingering pepper warmth. Elijah Craig Small Batch Elijah Craig Small Batch Approx. $35 A staple in bourbon circles, Elijah Craig Small Batch offers that classic Kentucky hug at a fraction of the cost. It's a balanced, crowd-pleasing sipper with enough depth for whiskey nerds. Tasting Notes: Toasted marshmallow, caramel apple, gentle oak smoke, and a kiss of nutmeg. Approx. $30 Beloved by bartenders and over-ordered everywhere for good reason: it's reliable, smooth, and tastes like it should cost more. It's a solid starter bourbon that works equally well in cocktails or straight up. Tasting Notes: Brown sugar, vanilla fudge, sweet spice, with a touch of anise and dried fruit. Old Forester 100 Proof Old Forester 100 Proof Approx. $30 Old Forester 100 is classic and confident: it's spicy, robust, and a value gem for whiskey drinkers who like a little backbone. Perfect for an affordable yet serious Manhattan. Tasting Notes: Rich oak, dark cherry, baking chocolate, and a peppery finish. Bulleit Bourbon Bulleit Bourbon Approx. $35 Bulleit is known for its high-rye mash bill, which gives it a peppery zing you don't always find in sweeter bourbons. It's crisp, versatile, and widely available — a safe bet at parties. Tasting Notes: Bright orange zest, nutmeg, vanilla bean, and rye spice. Maker's Mark Maker's Mark Approx. $30 A wheated bourbon that's gentle on the palate but not boring. Maker's Mark is soft, sweet, and great for drinkers who shy away from heavy oak and spice. Tasting Notes: Honey, buttered toffee, soft vanilla, and a touch of almond. 1792 Small Batch 1792 Small Batch Approx. $40 1792 Small Batch is for drinkers who want a step up in character. It's a bit bolder, with deeper oak and spice — a 'bourbon drinker's bourbon' that still stays wallet-friendly. Tasting Notes: Caramel toffee, allspice, dark fruit, and charred oak. Henry McKenna Kentucky Straight Bourbon Henry McKenna Kentucky Straight Bourbon (Non-Bottled in Bond) Approx. $45 Not to be confused with its Bottled-in-Bond sibling (which costs a bit more and is often hard to find), the standard Henry McKenna is still a hidden gem. It's smooth, approachable, and a reminder that good bourbon doesn't need hype. Tasting Notes: Brown sugar sweetness, vanilla cream, gentle baking spice, and a whisper of oak. Finding great bourbon under $50 isn't about hunting unicorn bottles — it's about smart picks, reliable flavor, and having a pour you're proud to share (or hoard for yourself). The next time you're bourbon shopping, remember that big flavor doesn't require a big budget. These ten bourbons under $50 offer the kind of balance, complexity and warmth that make them just as satisfying as pricier pours—sometimes even more so.
Yahoo
21-06-2025
- Entertainment
- Yahoo
For a fun evening with wine and crisps, York Gin's distillery has it in the bag!
I never really thought of crisps and wine going together, believing it sounded a little vulgar. I recall the 'pop and crisps' of my childhood, which later evolved into a packet of Cheese and Onion often going nicely with a pint. But anyway, the chance to learn that crisps do go with wine, and can be paired appropriately, to boost the taste of both made for an informative and most enjoyable evening. York Gin has partnered with Emma Moore, the Wine Lady, for the novel and fun tasting events at their new distillery at Middletons Hotel, Skeldergate. RECOMMENDED READING: York Gin hosts new tastings at its distillery at Middletons York Gin finalist for Deliciously Yorkshire Taste Award York Gin opens distillery at Middletons in Skeldergate York Gin launches Rutterkin Rum in honour of its emblem First, our palettes were cleansed with York Gin's Emma Godivala giving everyone a sample of their new Rutterkin rum, which was smooth and flavoured with a hint of chocolate and orange, to reflect York's history. The other Emma, the Wine Lady, then came round with glasses of a sparkling wine and told us to open out packet of Walker's Salt and Shake. Emma Moore brings out the Pringles (Image: Darren Greenwood) Emma has been trained in wine, as well as beer, including what to pair with what. Wine on its own is good, so are crisps on their own, but matched well can 'elevate both,' she said. Whilst people have different palettes, you don't want one to overpower the other, she explained. So a pinot grigio won't pair with a strong curry. Now, the sparkler turned out to be cava and the salt in the crisps made the wine taste 'smoother and better,' a view agreed by most of the dozen or so present. This was true for other made in the champagne method, including German Sekt and French crémant. Nigel Bairstow is having bags of fun (Image: Darren Greenwood) Out came the cheese and onion with another white, a French chardonnay. Many wine drinkers don't go for chardonnay, but we found it paired well with cheese and onion crisps. The third wine was an aromatic, that was paired with very spicy sweet chilli and sour cream flavour Kettle chips. However, people felt the spiciness of these chips took away the sweetness of the wine that turned out to be an Italian Gewurztraminer, with many preferring the wine by itself. Aromatic wines, Emma said, can be hard to pair, but they tend go well with Thai and other Asian flavours. Prawn Cocktail Skips came next and we learnt darker roses pair best and all agreed they brought out the best in each other. Wine number five was a light-bodied pinot noir from New Zealand, which went well with vegetable crisps. And on a hot day, a little chilling will also boost its flavour. Finally, out came the Texas BBQ Pringles, which was paired with a full-flavoured, full-bodied Appassimento from Italy. Most saw this pairing as the best of the night, with the full-flavour of the wine able to take on the bbq flavours- the same we were told would be true of Primativo and California Zinfandel. Either way, Emma advised us all to experiment with flavour at home and have fun. We all received tasting notes to take home to guide us. And fun we had certainly had. The evening has changed Jo Hird's way of thinking (Image: Darren Greenwood) Nigel Bairstow, a 'big fan of York gin,' said: 'It was a lovely, superb evening. I am so glad I came. I learnt a lot.' Jo Hird said: 'It was fantastic, a really enjoyable evening', saying Emma helped people see how they could taste the difference. Jo added: 'It (the crisps) completely and utterly changed the way the wine tasted. It was fascinating, an eye-opener. It will change the way I look at wine in the future.' Now, the other Emma, York Gin's Emma Godivala, told the Press: 'I thought the evening was enjoyable, informative, surprising and useful, showing how wines can change. It shows people how to complement and elevate your everyday glass of plonk.' Others present agreed, myself included. Dare I say for a fun and recommended night out, the two Emmas have it in the bag. There will be further evenings with wine and crisps and in several weeks time, an evening pairing crisps with beer. For details and to book, go to:
The Herald
20-06-2025
- Entertainment
- The Herald
Prestons Liquor Stores specials
An Elegant Exploration with Stellenzicht Wines 13 - 14 June 2025 | The Tank Room Over the weekend of June 13 - 14, The Tank Room welcomed guests for a refined wine tasting experience with the distinguished Stellenzicht Wines. 23 discerning wine lovers gathered to explore a curated selection of 6 exceptional wines, each sip offering a glimpse into the vineyard's dedication to craftsmanship and character. Using a trusted 5-point Likert scale, guests shared their impressions, offering thoughtful feedback for the wines presented. 3 wines stood out above the rest and received a rating of above 4. Stellenzicht Tristone Cabernet Sauvignon 2020 Stellenzicht Aernite Syrah 2019 Stellenzicht Acheulean Chardonnay 2023 Each of these standout selections captured the attention and appreciation of our guests, reaffirming Stellenzicht Wines reputation for excellence. We thank everyone who joined us for this memorable afternoon of elegance and discovery.
