OK, I'm intrigued and know that there is not a complete elimination of alcohol in flaming, but in most cases that's not the goal. Alcohol (EtOH) is consumed and largely eliminated as fuel during the flaming off which will concentrate the flavor of the spirit being used, and significantly reduce the content of the alcohol.
Again, I'm intrigued. To my knowledge the taste buds are limited to the mouth and epiglottis, so drinking doesn't really buy you anything. In my experience, and based on the basic and advanced training courses I've taken over the years. Coating the soft-palate, tongue and epiglottis with what is being tasted properly, takes practice, and spitting does not in any way detract from that experience. In fact, when judging it is necessary in order to give due consideration to a full flight of entries. Especially if you have to taste/judge several flights of mead, beer or wine over the course of an entire day.
Cheers,
Oskaar
Man, you guys are sharp! I love it.
In regards to the first question: I don't drink for spiritual reasons as of 3 years ago, but I'm not strict about it. According to several of the world's traditions, the consumption of intoxicants or brewed beverages is prohibited (Buddhists, Mormons, etc.) Some strict followers of said traditions will avoid foods prepared with ETOH, while others don't because there is a myth about the ETOH burning off -- hence they use the myth to justify consuming the food. In truth, the ETOH does NOT all burn off. While the ETOH is reduced, there is still ETOH in the finished product. I eat foods prepared with ETOH because I like the way they taste. I am aware that they have some ETOH content, but I'm not overly concerned about it since the content does not affect me in an intoxicating fashion. I guess what I'm saying is that it's a personal choice, but I feel it's important that I make informed choices rather than fooling myself into thinking something is true so I can continue to pat myself on the back for being a good girl.
In regards to tasting, allow me to rephrase: spitting is not an effective method of tasting
for me. I don't know if it's just the way I'm built of if my technique is poor, but the bitter and sour taste receptors of my tongue are so far in the back of my mouth that I can't help but let a few drops trickle down the back of my throat when I pass a sample of mead across the full length of my palate. Also, when I take time to breathe with a sample in my mouth in order to get the full aromatic experience, some goes down my throat. It's either that, or gag. Trust me, I've done both and swallowing is better. For me.
I've had samples of mead where I thought it was a great bottle using the spitting technique, only to find MAJOR flaws in the same bottle using the tiny taste technique. I realize that judges have far superior training to an enthusiast like I, but I can't honestly say that I spit out all the mead that goes in my mouth if I've tasted it in a manner that gives me a complete opinion of the sample. Human beings are very diverse, including the palate, so I'm sure there is a good amount of variation in not only mechanics of the mouth but also in chemical receptor type/concentration/etc. Like this broccoli study, for example!
http://www.sciencedaily.com/releases/2006/09/060918165721.htm
Thanks for keeping me on my toes!
