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5 Cards in this Set

  • Front
  • Back
Appearance
*Clarity - most spirits should be clear and bright, best spirits can be unfiltered and show hazines if thay are cold.
*Colour and intensity - can give indication of the type of spirit, its age.
- colourless spirits si callet white, some white spirits can receive hint of green or yellow with they age
- oak aged spirits are called brown, but they are ragend from gold through amber to brown colour older they get.
- some spirits take its colour from caramel and some lose its colour with filtration, so we must be careful with conclusions
*Other observations
- high in alcohol form tears (legs) on side of the glass
- adding equal quantity of water in glass with unfiltered spirits will from hazy spirals, in aniset flavoured will become milky , this effect is called *Louching
Nose
- assessing the nose we may smell spirit neat, with water or both.
- water should be no chlorinated on room temperature and best volume is as you have spirit in glass to decrease to 20% abv
- adding water helps to release volatile aroma compounds.
- no need to swirl the glass with spirit, components are volatile enough, if you swirl the spirit alcohol will rapidli evaporate and anesthetice your nose and don't be able to smell corectly.
- take quck and short sniffs only
- it is very rare to find out condition spirit but the mostly find is oxidation
*Intensity
- clear and colourless spirits have intensity range from light to pronounced, lack of intensity does not always means lack of quality
- if a brown spirits which colour indicate maturity does not have matching aromas than it could indicate the use of caramel
Nose
*Maturity
- with ageing, spirits change its character and can be assessed on the nose
- colourless spirit can be ageing and with filtration can removed ist colour or ageing in vast vats for gently aromas.
- age can show on nose as hint of vanilla, spice or creaminess on palate.
- matured spirits in wood can show vanilla, cinamon, coconut, dried fruit depending on the choice of wood.
- very aged spirits develop rancio, butter, mushrooms and forest floor flavours.
*aroma characteristc
- describe spirit to someone that is not tasted
Palate
- can tasted neat, with wather or both
*Sweetness
- indicator how much sugar spirit contains
- sipirt contain no sugar after first destilation, most of them is dry, sugar can be aditional added or breakdown of wood and is usualy off-dry
*Alcohol
- can be detected as warming or burning sensation
- young spirits can be harsh
- aged spirits are pure, soft, elegant well integrated alcohol
- efect the alcohol has on texture and body of the spirit
*Body
- is described as mout-feel or texture
- it is sensation of richness, weight or viscosity
*Flavour Characteristic - is detected when volatile component evaporate off the tongue and goes up back to the nose
*Finish - flavours that linger in the mouth after the spirits is spat or swallowed
- plesent sensation can have diffrent lenght , short ( a few seconds), medium or lonf (several minutes)
Conclusions
- most important conclusions is assassment of quality
- quality should be based on intensity, complexity of flavours as lenght and finish.
- Quality assassment must be in group of spirits, because if assassed vodka which have low intensity and almost neutral flavours and short lenght we cannot assassed as low quality.