Complete beginner — where do I even start?

Hi everyone! I literally just made an account. My story: I've been a wine and craft beer person my whole life, and then someone poured me a glass of Redbreast 12 at a dinner party and my brain short-circuited. It was smooth, complex, had all these layers... I had no idea whiskey could taste like that. So now I'm here and I'm overwhelmed. There are so many categories — bourbon, scotch, rye, Irish, Japanese — and I don't even know what half the terms mean. What's "proof"? Why does everyone argue about "chill filtering"? What's a mashbill? Is there a good starting point for someone coming from wine? I feel like my palate is trained for certain things (acidity, tannin structure, fruit notes) and I'm wondering if that translates at all. Any guidance would be massively appreciated. Please be gentle with the newbie.

8 replies

Replies (4)

WW Whiskey WandererFeb 3, 2026

Welcome Chloe! Coming from wine is actually a HUGE advantage. Your palate is already trained to pick apart layers and nuance — you just need to learn a new vocabulary. Quick crash course on the terms you mentioned: - **Proof** = alcohol percentage × 2. So 80 proof = 40% ABV (alcohol by volume). Standard for most spirits, but lots of great whiskeys are 90-120+ proof. - **Chill filtering** = a process that removes certain fatty acids/proteins so the whiskey doesn't get cloudy when cold or diluted. Purists argue it strips flavor. The debate is real but honestly won't matter until you're deep in the hobby. - **Mashbill** = the grain recipe. Bourbon must be 51%+ corn. The rest is usually rye (spicier) or wheat (softer). Irish whiskey uses various combos of malted/unmalted barley. Since you loved Redbreast 12 (excellent taste, by the way), you clearly like the pot still Irish style. Try **Green Spot** next — similar style, slightly different flavor profile, very approachable. Then maybe **Redbreast 15** or **Redbreast Lustau** for a sherry cask influence that your wine palate will love.

AA Agave AmyFeb 3, 2026

Wine person here too (originally)! Your palate absolutely translates. Here's the cheat sheet I wish someone gave me: **If you like bold reds (Cab, Malbec)** → Try bourbon. Big, sweet, oaky. **If you like Pinot Noir / lighter reds** → Irish whiskey or Japanese whisky. More subtle, elegant. **If you like crisp whites / rosé** → Blanco tequila or gin. Clean, bright, herbaceous. **If you like natural/funky wines** → Mezcal. Seriously. Terroir-driven, artisanal, complex. The wine-to-spirits pipeline is real and it's wonderful. Enjoy the journey!

SS Sippin' SarahFeb 4, 2026

One practical tip: get a Glencairn glass. It's like the wine glass of the whiskey world — tulip-shaped so it concentrates the aromas. You'll pick up way more detail than drinking from a rocks glass, and since your nose is already trained from wine, you'll appreciate the difference immediately. Also, the reviews on this site are really beginner-friendly. The tasting notes break down nose, palate, and finish — same framework as wine. Start reading a few and you'll pick up the language fast. And don't let anyone gatekeep how you drink. Ice, water, neat — whatever you enjoy is correct. Anyone who tells you otherwise isn't worth listening to.

CC Curious ChloeFeb 4, 2026

You are all incredible. This is exactly the kind of guidance I needed. Just ordered a Glencairn glass and put Green Spot and Redbreast Lustau on my shopping list. The wine-to-spirits comparison chart is being saved forever, Amy. And James — the terminology breakdown is super helpful. I was genuinely confused about "proof" vs "ABV" and now I feel silly for not just doing the math. I think I'm going to love this community. Thanks for being so welcoming!