Paese
Bahamas
Brasile
Costa Rica
Cuba
Filippine
Honduras
Indonesia
Isole Canarie
Italia
Messico
Nicaragua
Panama
Peru
Republica Dominicana
U.S.A.
Formato
Churchill
Corona Gorda
Double Corona
Gordo
Gran Corona
Lancero/Panetela
Lonsdale
Perfecto
Petit Corona/Corona
Petit Robusto
Piramide/Torpedo
Robusto
Salomone/Diadema
Shorts
Toro
Troncoconico
Prezzo
Sotto 6
6-10
10-15
15-20
20-30
Oltre 30
Forza
Leggera
Medio-leggera
Media
Medio-forte
Forte
Valutazione
95-100
90-94
85-89
80-84
Inferiore a 80
Flavor profile
Cocoa
Creamy
Earth
Herbs
Leather
Nuts
Roasted
Smoky
Spices
Sweet
Vegetal
Wood
Tipo distillato
Armagnac
Cognac
Rum
Whisky
Paese
Antigua
Barbados
Canada
Cuba
England
France
India
Ireland
Italy
Jamaica
Japan
Martinique
Netherlands
Scotland
Taiwan
Trinidad and Tobago
United States
Svezia
Galles
Guadalupa
Panama
Repubblica Dominicana
ABV
38.0-39.9%
40.0-43.0%
43.1-46.0%
46.1-50.0%
50.1-55.0%
over 55.0%
OB o IB
OB
IB
Prezzo
under 50
50-100
100-250
250-500
over 500
Valutazione
95-100
90-94
85-89
80-84
Inferiore a 80
Flavor profile
Cereal
Floral
Fruity
Honey
Marine
Peated
Sherried
Spices
Sweet
Winey
Wood

After the tasting

FASE 3

AFTER THE TASTING

 

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Done, we have taken our first sip of the tasted spirit. Let us immediately evaluate the experience: did we like it? Was it negative? Which virtues and flaws did we identify? Our evaluation is based on the sensations we experienced and on our senses, and the best way to improve our knowledge is of course experience, as well as comparing one product with the others. Experience means enlarging tasting vocabulary, thus search for new spirits to test, as well as the creation of a personal history which can be a great tool to best analyze the products we decide to taste.

We can try having a less subjective tasting by posing specific care on some particular aspects:

  • nose: perfumes, not fully pleasant smells, alcoholic intensity, perfumes intensity, evolution in time, different aromas integration, was the product multi-faceted (few or many aromas?).
  • palate: first sensations pervading the mouth (intense/light), alcoholic intensity, alcohol and aromas integration, tastes and aromas (how many and which ones), evolution in mouth sensations.
  • finish: persistency (duration of the sensation), sensations (which ones and how many different ones).

Later on we can create a tasting note of the product: which component is in our view the best one? Is the product well balanced, which means are the different components well integrated or are they split and separated? How was the global alcoholic impact? A further element is represented by discussion, in the case we are tasting with others. We can also verify on websites, books and newspapers if our sensations are shared by other tasters. If we are sampling more than one product, let us try to create a personal ranking based on the here above described criteria: which product we enjoyed the most and why? We could also try to assign marks, using letters or numbers: this is however a complex task, a topic we are going to deeply approach at a later stage.