Taste with all your Senses
Tasting is a tantalising moment for all the senses. It should be approached with calm and concentration because it calls on every one of your senses.Günther-Roner1
Step 1: Look
The spirit should be crystal clear; unless it is aged, and then it should be a golden to amber colour depending on age, but never cloudy.
Step 2: Smell
Smell the aroma from inside the glass several times; not too much though, try to determine your first impression of the bouquet. Then smell a second time and explore each individual aroma.
Step 3: Taste
Take a small sip of the spirit and keep it on your tongue, guide the spirit to your palate and leave some there, then swallow. It is impossible to judge from the initial sip, as your tastebuds must first adjust to the high-grade product. Likewise, the spirit should not be held in the mouth for too long, as the tastebuds will become slightly numbed. The taste should be soft and friendly, other impressions can be considered negative.
The spirit also has a physical sensation, the so-called body. This too should be pleasant and harmonious.
Once you have swallowed the liquid, exhale through your nose. Other aromas enter the nose to confirm what you smelled before or different notes will emerge unexpectedly.