Tasting

Question 1

How to remove lingering flavours?

Answer 1

chew bread

Question 2

What causes haziness?

Answer 2

not filtered/ chilled/ or when water added

Question 3

What is louching?

Answer 3

effect of having added water to aniseed - turning opaque/cloudy.

Question 4

Appearance headings… (CICO)

Answer 4

Clarity-Intensity-Colour-other (CICO)

Question 5

Nose headings… (CIA)

Answer 5

Condition - Intensity - Aroma (CIA)

Question 6

Palate headings…

Answer 6

Sweetness- Texture- Flavour Intensity- Flavour characteristics -Finish (STIFF~)

Question 7

aromas suggesting presence of heads?

Answer 7

solventy /cheesy

Question 8

aromas suggesting presence of tails?

Answer 8

plasticky

Question 9

how to open up aromas and reveal extra layers of complexity?

Answer 9

add water (50:50) - nb can be less effective with fruit spirits. also avoids the alcohol numbing the mouth. 
Take small sip and and hold in mouth for a few seconds. . Draw air across tongue when spitting.

Question 10

Quality assessment?

Answer 10

Balance,
Finish (Vodka less applic- consider purity),
Expressiveness (not same as complexity) of raw material or how fermented,
Purity - and smoothness to texture/seamless integration
BFEP