Which aspect is NOT part of the sensory evaluation process for tasting bourbon?

Determining the alcohol content is not part of the sensory evaluation process for tasting bourbon. Sensory evaluation focuses on the sensory experiences related to the appearance, aroma, taste, mouthfeel, and finish of the bourbon, which allows tasters to assess the overall quality and characteristics of the spirit.

Assessing the color involves examining the bourbon’s visual attributes, which can give insights into its age and the type of barrels used during maturation. Swirling for aroma helps in releasing the volatile compounds, allowing the taster to fully experience the bouquet of scents, which is crucial for understanding the bourbon’s profile. Assessing the finish refers to the aftertaste sensations that linger on the palate after swallowing, detailing the complexity and balance of flavors. These aspects are integral to creating a comprehensive sensory profile of the bourbon, whereas determining the alcohol content is a quantitative measure that falls outside the sensory evaluation process.