If your whiskey is a rich red mahogany, what does that mean? Is that good or bad?

Color is the first thing you notice about a whiskey. How can you turn that out-of-the-gate information into the start of an accurate prediction in a blind tasting?

You’re about to witness the birth of something new. Something that could forever change the way people analyze and taste whiskey. And you can be part of it.

Why is it so difficult to describe what you're tasting?