Search
Country
Bahamas
Brazil
Costa Rica
Cuba
Philippines
Honduras
Indonesia
Isole Canarie
Italy
Mexico
Nicaragua
Panama
Peru
Dominican Rep.
U.S.A.
Size
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
Price
Under 6
6-10
10-15
15-20
20-30
Above 30
Strength
Light
Medium-light
Medium
Medium-full
Full
Rating
95-100
90-94
85-89
80-84
Below 80
Generic filters
Flavor profile
Cocoa
Creamy
Earth
Herbs
Leather
Nuts
Roasted
Smoky
Spices
Sweet
Vegetal
Wood
Search
Spirit type
Armagnac
Cognac
Rum
Whisky
Country
Antigua
Barbados
Canada
Cuba
England
France
India
Ireland
Italy
Jamaica
Japan
Martinique
Netherlands
Scotland
Taiwan
Trinidad and Tobago
United States
Sweden
Wales
Guadalupe
Panama
Dominican Rep.
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 or IB
OB
IB
Price
under 50
50-100
100-250
250-500
over 500
Rating
95-100
90-94
85-89
80-84
Below 80
Generic filters
Flavor profile
Cereal
Floral
Fruity
Honey
Marine
Peated
Sherried
Spices
Sweet
Winey
Wood

Before the tasting

FASE 1:

BEFORE THE TASTING

 

 width=

First of all let us decide the number and type of products to examine. It can be a simple after dinner small sipping or a more structured one, eventually with more people. Anyhow, to perform a “technical” tasting and not to only enjoy a moment of pleasure, it is useful to have a minimum of planning. Let us reserve a rather extended amount of time to dedicate to each spirit, 20-30 minutes or even more for distinguished products.

In order to best enjoy the spirits which are involved in the tasting, it is necessary to experience them with a clean palate, which means it is highly recommended to enjoy it quite some time after meals, and without them involving spicy food. The ideal tasting moment of the day is morning, couple of hours after breakfast; the second part of the afternoon before dinner is also quite a good moment.

If a multiple tasting is planned, let us try to create a harmonic program based on increasing body and alcoholic % spirits. Another attention can be used when tasting whiskeys: the peated ones are always to be considered as last ones and, when multiple peated samples are involved, choose the order based on age and peat intensity (parts per million).

Drinking a lot of water, before, during and after the tasting is also recommended: this practice will allow us to decrease the % ABV of the spirits, and will wash the mouth when moving from one product to the next one. Pay attention not to select too cold water, which could anesthetize the palate and thus diminish the aromas perception capability.

Some are used to drink espresso coffee without sugar half an hour before the tasting: this is a very individual practice, which we suggest to experience before making it a routine. Another aspect to be considered is weather temperature: let us avoid the very hot summer days of course.

Regarding glasses: we strongly recommend using tulip-shaped glasses, several ones are available in the market. Tumblers are discouraged for the specific shape, not fully suggested for tasting events especially for the nose perception. Let us now pour the liquid in the glass; extensively aged products are requiring some minutes to best express all the tastes: let us also calculate this particular aspect when planning.

 width=