Tasting Flashcards
tasting
1
Q
How to remove lingering flavours?
A
chew bread
2
Q
What causes haziness?
A
not filtered/ chilled/ or when water added
3
Q
What is louching?
A
effect of having added water to aniseed - turning opaque/cloudy.
4
Q
Appearance heading…
A
Clarity-Intensity-Colour-other (CICO)
5
Q
Nose headings…
A
Condition - Intensity - Aroma (CIA)
6
Q
Palate headings…
A
Sweetness- Texture-flavour Intensity- Flavour characteristics -Finish (STIFF)
7
Q
aromas suggesting heads
A
solventy /cheesy
8
Q
aromas suggesting tails
A
plasticky
9
Q
how to open up aromas and reveal extra layers of complexity?
A
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.
10
Q
Quality assessment?
A
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
