Spirits: a familiar word, yet its vast and rich world is still unknown to many people.
When we talk about spirits, we are above all talking about a blend of aromas and memories that let us discover the world’s best-kept secrets.
Spirits are made by distillation and/or maceration. Whisky, cognac, rum, vodka and others all come from one of these two processes, and some from both.
Serving temperature
For the best and most rewarding experience, a few rules matter. Serving temperature is one of the most important. Vodka and gin, for example, should be served between 4 °C and 8 °C. Whisky and rum should be served between 18 °C and 20 °C.
The shape of the glass
The shape of the glass also has a considerable impact, especially on how you perceive the aromas of the spirit.
For whisky and cognac, two types of glass are recommended. The tulip glass, named for its shape, is the glass professionals use most, especially cellar masters when they taste. Narrower at the top and rounder at the bottom, it lets the aromas circulate better and concentrates them, which makes them easier to appreciate. The balloon glass is the more traditional choice. Its rounded bowl lets the aromas circulate fully while its narrow rim holds them in. For the best experience, use a 25 cl glass.
We also recommend a glass whose colour has not been altered in the making. Sight, though more suggestive than our other senses, is the first to meet the spirit. The taster can then assess the colour, clarity and brilliance of the spirit in the glass.
Cocktail glasses
Choosing the glass matters for amber spirits, and it is just as essential when presenting a cocktail.
A cocktail is often named after the glass it is served in, such as the margarita glass or the martini glass. These glasses also suit any drink inspired by those cocktails.
They are not the only glasses used in mixology, though.
Once reserved for tasting spirits, the tulip glass is finding its way into a more colourful world. It suits sweeter, fruitier drinks such as the piña colada.
The flute, traditionally used for champagne, comes into its own with sparkling-wine drinks garnished with a citrus wedge or other decorations.
Taller, straighter glasses such as the highball or the Collins are preferred for long drinks like mojitos.
And finally there is the old fashioned glass, shorter and sturdier, used for short drinks such as the whisky sour.
It is up to you to choose the glass best suited to your tasting. Cheers!
First published in Vins & Vignobles magazine, vol. 21, no. 1. Photos: Vin & Passion.
