I've tried to add scores to my own tasting notes the last year, and the scoresystem used in highschool (or the norwegian equvivalent to highschool) was the one I was most familiar with: bottom score = 1, top = 6. (Using plusses and minuses etc, it's allready rather a finegraded system. (E.g. 3-, 3, 3+, 3 to 4, 4-, ...)
Now, since the system most used on whisky is the one for instance Michael Jackson is using, I have just "translated" my own into that. This wasn't a problem, and now I can more easily compare my scores with others.
But a peculiar system it is, going from 50 to 100, where 50 is bottom score. What's the background for this? Or is it something below 50? Shall we imagine blends in the 40s and 30s, and moonshine in the 10s?
(I know it's a system adopted from scoring wines, but I understand there are different opinions on scoresystems among winewriters too, and that the 50-100 system is not universaly used. For instance, the magazine Decanter uses a system with from one to six stars instead).
Gunnar