Great presentation by Darcy O’Neil on sensory perception. I remember a lot of this from college, but clearly there have been advances in knowledge in the past 30 years. The fun part of the event was the taster evaluation. People fall into three categories: non-taster, normal, and super taster. All refer to the ability/senstitivity to taste bitterness. There is a chemical test strip we were handed to put on your tongue that made it pretty clear what category you fit in. The key point though is if you’re a bartender, chef or someone whose palate is a judge for others…you have to know where your perceptions are before preparing for others. E.g. a super taster is very sensitive to bitters so would make a very different tasting Negroni than a non-taster.