My main interest in writing about booze is trying to capture flavours in words. This is, of course, a doomed enterprise, but it has the merit of being entertaining (and offers the side benefit of occasionally getting me sloshed).
Over the years I have tinkered with many different structures or schemas or layouts for tasting notes, from many different sources, which aim to help one record various aspects of a drink's flavours, but I don't think I've ever come across anybody advocating the negative tasting note - recording everything that a drink isn't.
(I should say that I'm not sure that it's all that helpful in itself, but I certainly find it useful as part of a larger descriptive effort. Absences can define a presence, to an extent)
So, here it is, a negative tasting note for
That Boutique-y Whisky Company Millstone 6 Year Old, 48.9%
Frustrating, isn't it? And yet accurate.