One Man's Quest to Create the Perfect Whiskey Glass

Serious whisky collector (and drinker) here...

You don't need a fancy glass. Your sense of smell makes a huge difference when it comes to food and drink, as anybody with a nasty cold can tell you. You want something that keeps it from diffusing into the air so anything with a wide mouth makes it harder to appreciate.

So: a cognac snifter; sherry glass; a glencairn, which was ""made for whisky""; etc.

But of course it's down to taste.

If the aroma is too heady? Blow air into glass and then inhale the aroma. The burn is gone (important if you're drinking 62% rocket fuel single cask whisky) and you get a more dilute smell.

No need for all this pretension; this glass is that.

https://archive.ph/sojL4

Solo cup

NYT continues to be a great venue for marketing your high-end products, including running your own photos. All while providing the thinnest layer of “but not all agree” counterpoints which only strengthen the perception that this is a product for not the riff raff but truly a thing “for those who know.”

i really don’t understand wine or alcohol snobs in general. to me, ingredients and food freshness is so much easier to actually discern and objectively easier to say what food tastes better than arguing over fine minute notes in drinks. a pastry hot out of the oven will taste miles better than one made 4 hours ago and reheated, but it’s pretty hard to find truly fresh baked goods in a lot of places. (donuts especially are amazing less minutes after frying!)

fruit has huge differences in taste depending on the specific variety, where it’s grown, how long ago it was picked, especially stuff like stone fruit or berries. meat, fish, etc also have huge differences in quality and taste.

but maybe i just haven’t had the right glassware :)

I wonder whether they try do use objective measures at all when designing the glasses or whether it’s all vibes and impossible-to-blind taste tests.