The tasting

The tasting consists of three parts:

1- Visual:

It is carried out on a white background to see the real color of the distillate, which must be clear, without suspended particles or imperfections (glazing). You swirl the distillate in the glass and look at the arcs it leaves on the edge of the glass.

2- Olfactory:

First you smell the distillate with a still glass and your nose must not stay in the glass for more than 5 seconds; then you smell it again after swirling the glass, since this rotation oxygenates the distillate and gives it a different smell than before. There may be floral hints, fruity notes, sweet or aging notes. Fine spirits taste of wood, leather, tobacco or smoke.

3- Taste:

You first sip a small amount of the distillate and pass it all over your mouth to get you used to the alcohol. You then take a second, more abundant sip. The first sensation is given by the lips, the second by the tongue and finally the palate.