The most important part of tasting is smelling.

So before you put anything in your mouth, you wanted to see how close each citrus has to get to your nose before you can smell it.

This is Mandy Neglitch.

Mandy is a professional taster and author of the book How to Taste.

She's also a passportful guest.

You may remember her from an episode we did about her quest to become a cicerone, kind of like a sommelier,

but for beer. Anyway, these days, Mandy is all in on tasting. And she recently did a tasting with Dylan Thuris, host of the Atlas Obscura podcast. I never, I never smell my citrus before I

eat it. You got to smell everything first. It's so important. That's why I'm like the anti-lid club. If you're ever having coffee, you've got to take the lid off so you can smell it before you taste it. It's so important.

Mandy and Dylan met up on Zoom. They each came prepared with some slices of lemons and slices

of Clementines. Yeah, what should we eat first? I feel like Clementine might be a little more

subtle. So I'm going gonna go for that one first.

You can see like the thinner peel going on, there's less protection of the acid inside.

Yeah.

Hmm.

Always delicious.

Definitely.

You get a little of that pucker in the back?

Do you have that at all?

It's like a little tart, but nothing.

Yeah.

Yeah, but it's so nice.

I eat these by the like millions.

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