One of the best parts about being a bourbon drinker is sharing your whiskey collection and experience with others.

And while sampling bourbon at Kentucky’s distilleries is fun, it’s also easy to host a bourbon tasting in your home.

In honor of Bourbon Heritage Month in September, The Courier Journal checked in with Peggy Noe Stevens, who co-authored the book “Which Fork Do I Use With My Bourbon,” to learn her tips and tricks for guiding guests through a private bourbon tasting. Stevens, a master taster and the founder of Bourbon Women, coached us through what bottles to select, how to set up the tasting experience, what foods to avoid, and even how to welcome someone a little unsure about trying Kentucky’s premier spirit.

Here’s what she had to say about tasting bourbon:

Note: This interview has been lightly edited for context and clarity.

Peggy Noe Stevens: I think it’s so important to understand your audience and guests, and where they are on their bourbon journey. There are so many people that don’t know that bourbon is a whiskey, but not all whiskey is bourbon. You have rye whiskey, Irish whiskey, and Scotch, but bourbon has a unique definition. It was, by an act of the U.S. Congress in 1964, that truly made it a product of the United States, and Kentucky has just always owned that pedigree. Knowing and understanding some of that history can make it interesting for your guests.

Really, 75% of flavor perception comes from your nose and not your palate. The actual aroma of bourbon is so wonderful. It’s very fragrant, and a lot of people don’t know this. You almost want to take in the smell from the outside (of the glass) and pull it to the side of your nostril. When they nose it, it’s just taking short puffs of air and then pulling it away. Then I always like to switch sides and try the other nostril for the nose, because sometimes you’re clearer on one side than the other.

In a tasting of bourbon, advise guests to think of food flavors. So you mentally walk them to their kitchen. Have them think about what fruit tastes like, bananas, apples, oranges, etc. Ask what their spice rack has on it. Cinnamon, nutmeg, allspice, black pepper. When they start to put it in food terms, then they start to connect with the bourbon.

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Peggy Noe Stevens: Once your guests understand what a bourbon is, then you can start talking about the different styles of bourbon. It might be a different mash bill, it might be a different distillation process, or it might be different barrel aging. I might choose something that is wheat forward, like Maker’s Mark, or something that’s rye forward with a spicier note like Woodford Reserve, or a malted barley or earthy note like a Buffalo Trace.

When hosting beginners, I would definitely choose different bourbon styles and lower proofs. I would not put a barrel proof in front of them, because I feel like you have to graduate in flavor in bourbon, much how people graduate with how they like the flavor of cheese. They might start with cheddar and then graduate to a goat cheese, and then a heavier cheese like a blue cheese. You have to graduate through flavors so you can really appreciate those very robust flavors in bourbon.

Peggy Noe Stevens: Knowing your guests and where they are on their bourbon journey is number one. Then, select the products, give a good variation, and understand the scene you’d like to create. Do you want to do only Kentucky bourbons? Do you want to choose bourbons by region, or by flavor profile, or are all single barrels? There are themes in bourbon tastings.

I also love to create a tasting map, because that’s their education component. That’s where they’re going to write their notes and understand the bourbon.

I like to use a white tablecloth or white napkins, and there’s a reason for that. When you’re looking at the appearance of the bourbon, that white cloth helps you gain an understanding of its true color, as opposed to using a blue napkin or a white napkin. It helps bring out that color.

I like to have plenty of ventilation because a room can get very heavy after you pour the whiskey. I also like to pour the products 10-15 minutes before the tasting, because this isn’t like wine where you have to decant it, but we sure do need it to open up. The bigger the bourbon and the bigger the proof it has, the more time it needs to open up.

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Peggy Noe Stevens: Upon graduation, you’re opened to not just various flavors but also different bourbon categories. Choices might include selecting from options like a small batch, a single barrel product, or a barrel proof type. Each categorization falls under the broad spectrum of bourbon. Currently, there’s a trend where immense creativity is seen in barrel finishes and blends. Blends particularly showcase how different mash bills blend to create a singular taste profile, which is quite an appealing aspect.

Peggy Noe Stevens: I believe there’s a significance in variety, usually opting for three types. It’s customary for me to use a tasting mat underneath the glasses, helping in identifying the liquor by sight, while also providing a place for attendees to jot down their notes on appearance, aroma, flavor, and finish.

Peggy Noe Stevens: Water is crucial, whether it’s through the use of droppers or just plain bottles. I prefer water droppers as they are particularly effective in enhancing fruit notes in bourbon by adding a few drops, while also potentially reducing the drink’s proof slightly, clarifying foundational and dominant notes. Bottled water serves well for rinsing glasses between tastings.

It’s a common practice to cover glassware with napkins until all guests are seated; this helps in containing the aroma of bourbon within the glassware, which is beneficial especially in smaller, less ventilated spaces.

I’d also like to share with you what I would not put on the table, as well — nothing fragrant. If you have a beautiful bouquet of flowers that you want to put in the center of your table, I suggest you don’t, because the fragrance of flowers can get in the way of nosing the bourbon.

If I was to serve appetizers prior to everybody being seated for the tasting, you don’t want heavy food such as overly spicy salsa and wasabi peas. Things like that might deaden your palate before your tasting. Milk products and cheese, especially blue cheese, are very pungent and very robust, and can coat your tongue. I just try to stay away from very pungent foods and keep it a little bland for appetizer purposes, so that the flavors will come out more in your tasting.

Peggy Noe Stevens: Sometimes you have to prepare for the spouse or friend that comes along that might not like bourbon, not drink at all, or not appreciate the flavor of the whiskey. But they can always appreciate the history and heritage side, and why the flavors make sense and the production of it all. It is a very natural product to make.

They may like to have bourbon in a different format. They might want to have a cocktail or a mocktail. If you let them have it in cocktail instead of straight bourbon, you may find that’s more approachable. If I’m suggesting a cocktail to someone who is a little more leery of drinking bourbon, I introduce them to the high ball because that’s just ginger ale and bourbon. It’s very refreshing and you can just add a small amount of bourbon. When they enjoy that, they can sip along while everyone else is doing the tasting.

Also adding simple food like cranberries, chocolates, and nuts (that bring out the flavors in bourbon and can complement your tasting), so they can nibble along with everyone else and get a sense of some of the flavors that can be found in the whiskey without drinking the whiskey.

And if they don’t want to taste the product, they can still nose the product and go through that food memory exercise. They may surprise themselves and do a really good job of describing the whiskey without ever tasting it.

Features columnist Maggie Menderski writes about what makes Louisville, Southern Indiana, and Kentucky unique, wonderful, and occasionally, a little weird. Sometimes she writes about bourbon, too. If you’ve got something in your family, your town or even your closet that fits that description — she wants to hear from you. Say hello at mmenderski@courier-journal.com. Follow along on Instagram @MaggieMenderski.

This article originally appeared on Louisville Courier Journal: How do you taste bourbon? Learn how to taste whiskey like a pro