Tasting focuses on three of our senses: Sight, sense of smell and taste.
Observing a Cognac in a tulip glass is the first step, as it will let the taster have a better understanding of its personality and ageing time, according to the intensity, brightness and deepness of its amber color.
Smelling is probably the most important part while tasting as it allows to clearly identify aromas and flavors. Once the Cognac is poured into the glass, approach your nose from the top of it, without turning the glass yet, in order to smell first the most volatile aromas. Then slowly turn the glass in circles to let the Cognac reveal its complete aromatic profile. You can inhale several times and repeat the operation in order to discover all subtlety and details of the Cognac’s personality.
To conclude the experience, the mouthfeel will confirm your first impressions and will in addition let you appreciate the Cognac texture and savor, which develops into different aromas and sensations within three stages: the attack, the heart and the finish. Keep the Cognac in the mouth for few seconds to impregnate your taste bud with the aromas, and then swallow. During the finish you have several minutes to contemplate the aromatic development, which persistence and complexity is proportional to the ageing time in oak barrel.
The Flavor Spectrum established by our Cellar Master divides the main Cognac aromas into flowers, fruits, woods and spices categories, and identifies each of them according to the ageing time in oak barrel.
Tasting focuses on three of our senses: Sight, sense of smell and taste.
Observing a Cognac in a tulip glass is the first step, as it will let the taster have a better understanding of its personality and ageing time, according to the intensity, brightness and deepness of its amber color.
Smelling is probably the most important part while tasting as it allows to clearly identify aromas and flavors. Once the Cognac is poured into the glass, approach your nose from the top of it, without turning the glass yet, in order to smell first the most volatile aromas. Then slowly turn the glass in circles to let the Cognac reveal its complete aromatic profile. You can inhale several times and repeat the operation in order to discover all subtlety and details of the Cognac’s personality.
To conclude the experience, the mouthfeel will confirm your first impressions and will in addition let you appreciate the Cognac texture and savor, which develops into different aromas and sensations within three stages: the attack, the heart and the finish. Keep the Cognac in the mouth for few seconds to impregnate your taste bud with the aromas, and then swallow. During the finish you have several minutes to contemplate the aromatic development, which persistence and complexity is proportional to the ageing time in oak barrel.
The Flavor Spectrum established by our Cellar Master divides the main Cognac aromas into flowers, fruits, woods and spices categories, and identifies each of them according to the ageing time in oak barrel.
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