The Aperitif Guy

Every now and again, I am given samples of gin or whisky to taste, either for review or to give feedback to the producer. I also get bookings for gin-tasting events, and I have to check out the best spirits to provide in bars I work for. Spirit tasting has its own structure and 'ritual,' just like wine tasting does, and many of the questions I'm asking about the drink are the same as I ask about wine. Many readers will have taken part in wine tastings and know what those questions are. However, there are particular considerations with spirits that you may not be aware of, and I'd like to share my approach.  You can buy specialist glasses that are designed for spirit tasting if you like, but wine tasting glasses are just as good, or you can use a small brandy glass. The key issue is that they should be wider at the bottom of the glass and tapered towards the nose. Many glasses marketed as spirit glasses flare slightly at the rim, but this is not absolutely essential. Obv...

You know how it is: you've had a lovely dinner and a fine selection of wines; you're not ready to finish just yet as you're enjoying the company and want to relax a little before everyone's on their way, but you're not sure more wine has the right feel about it. Just as the aperitif developed to "open up" the appetite to the dinner that follows, so many countries have created "digestive" drinks to relax the body and aid digestion, so that diners aren't waddling home uncomfortably full. One for the road needs to be a small one, and small ones are often strong ones. A friend coined the term "sippy-sippy drinks," which I think gleefully captures the style of these strong, sometimes very sweet drinks that are not to be approached lightly. Many cultures serve neat spirit at the end of the evening. It's certainly true that brandy, whiskey and such have a warming, relaxing effect on the way down. Whether they make any difference to you...