Do Women Really Make Better Whiskey Tasters? What the Science Actually Says

aka: How The Whisk(e)y Geek Got Punked on "Women have 40% more tastes buds" urban legend.

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The Whisk(e)y Geek Loves to Debunk Urban Myths. Check out my other geektastic analysis blogs at www.americaniconspirits.com/blog.

Walk into almost any whiskey distillery or blending room and you'll eventually hear someone say:

"Women have more taste buds than men."

It's one of the most common statements in the spirits industry.

But is it actually true?

The answer is more nuanced—and arguably more interesting—than the myth.

The Short Answer

Current scientific evidence suggests that, on average, women tend to have greater sensitivity to certain taste and smell stimuli than men. However, this does not mean every woman tastes whiskey better than every man.

Instead, the research shows statistical differences between groups, with substantial overlap between individuals.

For whiskey production, blending, and sensory panels, this distinction matters.

Sorry folks BUT - Taste Is More Than Taste Buds

When evaluating whiskey, people often talk about "taste."

In reality, what we call flavor is a combination of several sensory systems:

• Taste (sweet, sour, salty, bitter, umami)

• Smell (orthonasal aromas before sipping and retronasal aromas during tasting)

• Trigeminal sensations (heat from ethanol, cooling, tingling, spice)

• Mouthfeel and texture
  

Research consistently shows that olfaction (smell) contributes far more to flavor perception than taste alone. This is especially true for whiskey, where hundreds of volatile aroma compounds contribute to the drinking experience. (PMC)

Do Women Actually Have 40% More Taste Buds?

The answer is:

Not exactly. On average, women have MORE taste buds, yes—but with important caveats and where did that 40% number come from?

Researchers studying the tongue have found that women generally possess:

• a higher density of fungiform papillae (the structures that house many taste buds)

• more pores leading into those taste buds

• greater average sensory intensity for several taste sensations.

  
  

One influential review summarized decades of work by noting that women generally have more fungiform papillae than men, which is associated with stronger perception of sweetness, creaminess, and oral tactile sensations. (Physiology Journals)

Notice what the science says:

It does not say every woman has more taste buds.

It says women, as a population, tend to have a higher average density.

The ranges overlap considerably. Many men have exceptionally high papilla density, while many women fall near the population average. Research suggests that women, on average, have a modestly higher density of fungiform papillae than men and are more frequently classified as highly sensitive tasters. However, NO scientific studies do not establish that women universally have 40% more taste buds.

The "Supertaster" Connection

Another important concept is the supertaster. Researchers have discovered that approximately one-quarter of people possess unusually high sensitivity to certain bitter compounds, particularly PROP (6-n-propylthiouracil). These individuals often perceive:

• bitterness much more intensely

• alcohol burn more strongly

• spicy foods as hotter

• sweetness more intensely

  
  

Women are more likely than men to fall into the supertaster category, although most women are not supertasters, and many men are. (PubMed)

For whiskey, this means some tasters—regardless of sex—may detect subtle bitterness, oak tannins, ethanol heat, or spice at lower concentrations than others.

Smell May Matter Even More Than Taste

If whiskey were judged only by sweetness or bitterness, taste buds would dominate.

But whiskey is primarily an aromatic beverage.

Vanilla.

Caramel.

Dried fruit.

Leather.

Orange peel.

Pipe tobacco.

These descriptors arise largely from the sense of smell.

Here again, women show a measurable average advantage.

A large meta-analysis examining more than 13,000 participants found that women generally outperform men in:

• odor detection

• odor discrimination

• odor identification

  
  

However, the researchers emphasized that these advantages are small, with modest effect sizes and significant overlap between men and women. (PMC)

In practical terms:

Women are somewhat more likely to detect subtle aroma differences, but many men perform equally well, and individual experience often outweighs average biological differences.

Experience Still Wins

Perhaps the most important finding for the whiskey industry is this:

Training dramatically improves sensory performance.

Professional sensory panelists, blenders, and experienced whiskey judges develop vocabulary, memory, calibration, and recognition skills through repeated exposure.

A highly trained male master blender will often outperform an untrained female novice.

Likewise, an experienced female blender may identify nuances missed by an inexperienced male.

Biology provides a starting point. Training determines expertise.

Why Diversity Improves Sensory Panels

Because individuals vary substantially in sensory perception, many distilleries intentionally build tasting panels composed of people with different backgrounds, ages, and sexes.

This isn't simply about representation.

It improves the probability that someone on the panel will notice:

• sulfur compounds

• oxidation

• excessive oak

• solvent-like esters

• subtle fruit aromas

• mouthfeel defects

  
  

No single palate detects everything. A diverse sensory panel captures more information than a homogeneous one.

What This Means for Whiskey Makers

For distillers and blenders, the research supports several practical conclusions:

• Women, on average, tend to have greater sensitivity to certain taste and aroma stimuli.

• Women are more likely to be "supertasters," but most are not.

• Individual variation is far greater than stereotypes suggest.

• Smell is often more important than taste when evaluating whiskey.

• Training and experience are at least as important as biology.

• The strongest sensory teams combine trained individuals with diverse sensory abilities.

Some of the world's finest whiskey blenders may well be supertasters, but very few have publicly undergone or disclosed formal PROP/PTC testing. The whiskey industry selects experts based on demonstrated sensory performance, consistency, and years of training—not on whether they carry the 'supertaster' label.

The Bottom Line

The old saying that "women have better palates" contains a kernel of scientific truth—but it oversimplifies the evidence.

Modern sensory science indicates that women generally exhibit modest advantages in both taste anatomy and olfactory performance. Yet these are average differences, not universal rules.

Some of the finest whiskey noses in the world are men. Some of the finest are women.

Ultimately, exceptional whiskey is created not by one sex outperforming the other, but by bringing together trained sensory experts whose different perceptions help uncover every nuance hidden inside the glass.

Could You Be a Supertaster?

Ever wondered why your friend says a whiskey is "smooth," while all you taste is pepper, oak, or bitterness? You may simply have a different palate.

Scientists use the term "supertaster" to describe people who experience certain tastes—especially bitterness—more intensely than the average person. This difference is largely linked to genetics and the number and density of taste structures on the tongue, although smell and lifelong sensory experience also play important roles.

Signs You Might Be a Supertaster You may be a supertaster if you:

• Notice subtle flavor differences that others don't.

• Find very bitter foods (such as Brussels sprouts, kale, or black coffee) exceptionally intense.

• Experience higher-proof spirits as especially spicy or hot.

• Can easily detect off-flavors or changes in a whiskey.

• Often identify tasting notes before others in a group.
  

Of course, none of these traits alone prove you're a supertaster—they're simply clues.

How Scientists Test for It

Researchers commonly use PROP (6-n-propylthiouracil) or PTC (phenylthiocarbamide) taste strips. Here's what typically happens:

• Extremely bitter: You may be a supertaster.

• Moderately bitter: You're likely an average taster.

• Little or no taste: You may be a non-taster.
  

Keep in mind that these strips are screening tools, not definitive diagnostic tests. Research studies often combine PROP/PTC testing with additional sensory evaluations and, in some cases, measurements of fungiform papillae density to classify participants.

Does Being a Supertaster Make You a Better Whiskey Judge?

Not necessarily.

Supertasters may detect subtle bitterness, oak tannins, sulfur compounds, or ethanol burn more readily than many people. However, whiskey evaluation relies on far more than taste alone.

Professional blenders, distillers, and judges develop their abilities through years of training, repeated calibration, aroma recognition, and sensory memory. Many of the world's greatest whiskey experts have earned their reputations through experience and disciplined practice—not because they've been identified as supertasters.

The Bottom Line

Whether you're a supertaster, an average taster, or a non-taster, your palate is unique.

The best whiskey panels don't rely on one "perfect" palate—they rely on diverse, well-trained tasters who bring different sensory strengths to the table.

Want to find out? PROP taste strips are inexpensive and widely available through scientific and educational suppliers, making them a fun way to explore your own sensory world. We have included where to buy them at the end of the article.

Best Value (Recommended)

Eisco N-Propylthiouracil (PROP) Test Strips – 100 strips

• About $5–10 for 100 strips

• Used by schools and universities

• Includes enough strips for a whiskey club, distillery staff, or sensory panel

• Available from Fisher Scientific. (Fisher Scientific)
  

Complete Genetics Kit

A Bartovation Super Taster Test Kit includes:

• PTC strips

• Sodium benzoate strips

• Thiourea strips

• Control strips

• Instructions for comparing responses
  

This is great if you want to demonstrate different types of taste sensitivity rather than just PROP. It's available from retailers including Walmart. Bartovation Super Taster Test Kit

Educational Laboratory Suppliers

If you're buying for classes or distillery training, these companies regularly stock them:

• Fisher Scientific (Eisco PROP strips) (Fisher Scientific)

• Carolina Biological Supply

• Ward's Science

• The Lab Stockroom (PTC and related taste strips) Phenylthiourea (PTC) Genetic Taste Test Strips
  

Amazon

Amazon frequently carries:

• EISCO PROP Test Strips

• Bartovation Super Taster Test Kit

• Various PTC paper strip kits
  

Availability changes frequently, so searching for "PROP taste strips" or "supertaster test kit" is usually the easiest approach.

References

1. Asarian L, Geary N. Sex differences in the physiology of eating. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology. 2013. (Physiology Journals)

2. Bartoshuk LM, Duffy VB, Miller IJ. PTC/PROP Tasting: Anatomy, Psychophysics, and Sex Effects. Physiology & Behavior. 1994. (ScienceDirect)

3. Sorokowski P, et al. Sex Differences in Human Olfaction: A Meta-Analysis. Frontiers in Psychology. 2019. (PMC)

4. Scientific Reports. Comparable responses to a wide range of olfactory stimulation in women and men. 2023. This study illustrates that not all measures of olfaction show consistent sex differences, reinforcing that the topic is more nuanced than common wisdom suggests. (nature.com)