MCC5425 Bar and Beverage Management - Tasting Notes

Student Name:
Student No:
Type Item Aroma Color Taste

Gin
Gorden Gin Mints, berries, lime, spices Transparent Spices, orange

Ballentine's Scotch Blended Whisky

Whisky Spices, honey, vanilla Light Brown Honey, vanilla, peat

Jack Daniel American Whiskey Vanilla, oak, caramel, ripped banana, milk shake Shinely Brown (Light Amber) Spices, oak, nuts, toasted wood

Vodka
Absolut Potato, herbs Transparent Wheat, spices

Potter's White Rum

Rum Vegetables Transparent Sugar, grapefruit

Potter's Dark Rum Oak, vanilla Light Brown Smokely sweet with vaniila

Tequila

Brandy
VSOP Wood, bread, vanilia Light shinny brown Peppery spicy, woody, mile chocolate after taste

Apéritif

Digestif

Martini Bianco Sun dry tomato, italy smell, salty brine of olive smell Pale yellow Vanilia, herbful tea, lemon skin

Vermouth
Martini Rosso Herb Shinny light amber Sun dry tomato, olive, lemon peel bitter

Martini Extra Dry Potato, tomato, green olive, red apple skin Light yellow Sour, olive, herbs
 Type Item Aroma Color Taste

Triple Sec（volka base） Orange Transparent Orange,

Blue Curacao

Drambuie

Lychee

Frangelico

Malibu（rum base） Coconut, almond Transparent Coconut

Tia Maria Coffee beans, wood, vanilia, Brawn Coffee, vanilia, Maple syru, sugary

Peach Liqueur Ripe peach Transparent Fruity, ripe peach, sweet

Peppermint White
Liqueur Pepper mint, lemon Transparent Pepper mint, candy sweet

Peppermint Green

Advocaat

Crème de Cacao Brown

Crème de Cacao White

Sambuca

Baileys

Amaretto

Melon Liqueur

Cherry Brandy