ralfy review 791 Extras – We need to be aware of palate fatigue !



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20 Comments
  1. Reply
    jumpingwhale September 4, 2019 at 1:47 am

    I had palate fatique, now i know what was, the whisky tasted flat, but it was good whisky.

  2. Reply
    BourbonRyeScotch September 4, 2019 at 2:05 am

    Variety is the spice of life!

  3. Reply
    Leonnidas * September 4, 2019 at 2:37 am

    Any recommendations for a solid speyside which is gettable and represents the region well and is not 40%?

  4. Reply
    Two Siblings Spirit Adventure September 4, 2019 at 2:44 am

    Thank you for this PSA ralfy. It's definitely something we should all keep in mind

    – Patrick

  5. Reply
    Powerslider September 4, 2019 at 3:08 am

    After staying away from lovely drams and malt moments, i've decided to treat myself with a nice bottle of Scotch again. I'm trying Glenfarclas 18 years old. Not very complex but a lovely rounded and smooth Speysider. Only 40 euros for a litre… I couldnot resist.

  6. Reply
    Les Loranzan September 4, 2019 at 3:09 am

    Pallet fatigue is real, i’ve seen it and had it. People dont like to admit that they have pallet fatigue, because they dont want their tasting skills being questioned.

  7. Reply
    Brian Hennebeul September 4, 2019 at 3:24 am

    I agree with this, 100%, though I need to say, my luck with official Islay bottlings has been, to say the least, legitimately stupid recently. It's not nice, definitely haven't been appreciating the lack of quality control coming from the infamous little isle. Some newer bottles don't even taste remotely similar to past ones I've tried or had, and it's been a real damned shame.

  8. Reply
    sav September 4, 2019 at 4:20 am

    The solution is simple. Cut your dram intake back to 1 or 2 days a week. Works for me.

  9. Reply
    Soteriologist September 4, 2019 at 4:57 am

    One of the many reasons not to get married, you malty marriage mutinists !

  10. Reply
    Hendrikjandespeelman September 4, 2019 at 5:17 am

    Absolutely shocking!
    His clicker worked flawlessly…

  11. Reply
    Scotchgod September 4, 2019 at 5:19 am

    I had such an experience a few years ago with my favorite beer , that i've been enjoying for over three decades or so. Somewhere in time it started to not taste as good anymore as it used to, first a faint idea which later became a painful certainty and I'm still wondering whether that is due to a change in recipe or rather a change in my personal preferences tastewise, or maybe a combination of both? I'm still uncertain about that. I try it again once in a while and it's not that bad , but I'm afraid there's no way back.

  12. Reply
    William Kyle September 4, 2019 at 7:05 am

    How are the caps going ralfy?

  13. Reply
    William Kyle September 4, 2019 at 7:14 am

    Do you think palate fatigue is one of the reasons people often progress from lighter Speyside/Highland whisky to peaty whisky then to 'dirty' Campbletowns? I've heard people describe that journey as being one of palate development but I wonder if they seek stronger flavours from fatigue.

  14. Reply
    Kingsbury bushcraft September 4, 2019 at 7:15 am

    I noticed palette fatigue when I started drinking craft beer usually ipa's then American ipa's then double ipa's , I couldn't even detect any flavour in award winning English ales. It takes quite a long time to get back to normal.

  15. Reply
    Steve Strebler September 4, 2019 at 7:33 am

    Thanks, Ralfy, from all us Missouri Mudbugs out there!

    Great review as always.

    I was guilty of drinking nothing but imperial stouts, and when I had a simple pale ale that I knew and loved, I got nothing. So I diversified my ale or beer, and the next imperial stout was the same intense flavor that I remembered from the first time I had one. Same thing was happening with heavily peated whisky from Islay, but I caught it in time.

    Great advice…

  16. Reply
    TokyoTraveller September 4, 2019 at 7:34 am

    Peat in whisky is going the same direction of spicy foods.
    It's getting more extreme. I don't mind peat in my whisky.
    But I'm there to drink whisky, not liquid peat.

  17. Reply
    Colin Gantiglew September 4, 2019 at 9:00 am

    You, Sir, are an inspiration!

  18. Reply
    Garrett Janssen September 4, 2019 at 9:53 am

    Great topic Ralfy. At the end, you mention dietary impacts where having a heavy meal or intense flavors affecting a whisky experience. I wonder just how true this ultimately is. Sure, diet can affect how a whisky comes across and wine is built around food pairings. But Japanese whisky and the tasters that work for the big brands there probably consume plenty of soy sauce. And soy sauce is a super robust flavor, but it doesn't seem to be slowing them down. I wonder if fresh vs. fermented foods impact in smaller or larger ways.

    I had gotten about 4 years into my whisky journey when I got palate fatigue. And I was a "diversified" whisky drinker. I opted for variety but I still got burned out. I explored wine for the better part of a year which was less "serious" and now that I've returned to whisky I'm very appreciative that I took the break.

  19. Reply
    Cathy Lewis September 4, 2019 at 10:23 am

    This happened to me with a peat monster, didn't understand why till now!

  20. Reply
    Mike W. September 4, 2019 at 10:54 am

    I can so relate to this. It really does happen to me from time to time.

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