The Good & Bad of the NEAT Glass

In the current issue of Whisky Advocate magazine, I use my regular column, “The Thinking Drinker,” to rail about inappropriate glassware used in bars for everything from wine to whisky and, of course, beer. It’s an eloquent little rant, if I do say so myself, but one you’ll have to buy the magazine to read. Because what I want to recount to you here is not the column’s contents, but rather its aftermath.

Shortly after the magazine was mailed, I was contacted by a gentleman named Ray Pearson, who bills himself as “The Whiskymeister” and runs a site called Whisky Tastings. Ray wrote to tell me about something called “The NEAT Whisky Glass,” which he seems to represent through his website, but which is also sold at www.theneatglass.com. He offered to send me a sample to try out for myself, and I accepted.

My first reaction to the appearance of the glass was that it looks, well, a little silly. Said to have been engineered to convey the aroma of a whisky in the truest possible way,  it resembles to me a sort of miniature chamber pot. Truth be told, when I presented it to a group of friends, to a person they greeted it with loud guffaws.

But as much as I appreciate aesthetics, I am also conscious of practicalities, and so set about testing the NEAT glass against the industry standard whisky glass, the Glencairn.

With an ounce and a half of Auchentoshan Valinch, a cask strength, triple-distilled Lowland malt, in each glass, the first obvious deficiency of the NEAT glass is that it appears to contain significantly less, which could compel a person to fill it higher than absolutely necessary. When swirled and nosed, however, the NEAT seemed to offer a more open and perhaps honest aroma than did the Glencairn, it presenting the advantage of being able to hold both nose and mouth above the opening. At 57.5% alcohol, the Valinch is not a particularly “hot” whisky, but one that definitely appears more so in the Glencairn than it does in the NEAT.

The practicalities of sipping the liquid, something I have not had to worry about since I was but a boy, proved a challenge for the NEAT glass, as the whisky has to surmount the not insignificant ridge of the glass before it careens down the lip, causing me to almost have to slurp my first sip. That said, it presents the spirit quite well and, once the mechanics we mastered, actually offers a fairly comfortable grip and a decent enough feel. (Although getting the last sip means having to strain one’s neck upwards.) It might be my imagination, but I find that the lightly fruity and citrusy freshness of the whisky tastes a little, well, fresher when sipped from the NEAT glass.

In the end, however, I had to conclude that aesthetics and mechanics trumps the minimal increase in performance, and as a result I will continue using the Glencairn glass for my single malts. Which does not mean the NEAT will not again be trotted out — I’m curious to see how it will fare with some bigger whiskies — but simply that it shall not assume status as the go-to glass.

 

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3 Comments

Filed under glassware, spirits, whisky/whiskey

3 responses to “The Good & Bad of the NEAT Glass

  1. Dave

    Hi Steve –
    Read you column in Whisky Advocate. Nicely done. Wanted to let you know of a glass that we recently profiled in TabletopJournal and that’s Anchor Hocking’s Canadian Whisky glass. It’s new and relatively unknown. Balanced, refined and – in our opinion – the perfect size for whiskies on both sides of the border. Here’s a link to our article that has images of the Anchor Hocking glass.

    http://www.tabletopjournal.com/1/post/2012/03/anchor-hocking-canadian-whisky-glass-delivers-both-guest-satisfaction-and-operator-profits.html

    Keep up the great work!

  2. Mike

    Strikes me as a solution in search of a problem.

    Their slogan “CONNOISSEURS use NEAT glassware to ELIMINATE smell crippling ALCOHOL”

    Smell-crippling alcohol? I thought alcohol was as much a part of the experience smelling as drinking.

  3. Gary Gillman

    I like a straight-sided or rounded, short glass with a medium-heavy base. The glass should not be too thin, frosted or dimpled (so you can see the spirit clearly). But in the end it is what it’s in the bottle that counts. The only thing that really bugs me is when a bar will serve a (neat) shot in a highball glass. That servers cannot see the inappropriateness of this always flummoxes me.

    Gary

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