The Sensory Evaluation of Spirits
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, Glassware - correct ans:"An ideal glass for a general spirit tasting is stemmed, tulip-shaped, and made of
standard thin, clear glass. As for any type of professional tasting, the glasses should be clean, dry, and
odor-free. A capacity of 6-8 ounces is enough to hold a 1- to 1¼ -ounce serving of spirits throughout the
tasting process without spilling. A typical liqueur, port, or white wine tasting glass will serve the purpose,
although dedicated tasters may want to invest in a collection of specialty spirit tasting glasses such as
those made by Riedel, Schott Zwiesel, and a variety of other producers."
Excerpt From: Nickles, Jane. "2015 Certified Specialist of Spirits Study Guide." SoWE, 2014-12-24. iBooks.
This material may be protected by copyright.
Check out this book on the iBooks Store: https://itun.es/us/YPq55.l
Spirit Tasting - correct ans:"Ideally, spirits should be evaluated in flights of similar products—and no
more than six to eight samples at a time. In most cases, spirits should be poured in order of alcohol by
volume, from lowest to highest, and in order of age, from youngest to oldest.
"Spirit tasting can quickly lead to palate fatigue. For obvious reasons, samples should be limited. A pour
of 1 to 1¼ ounces should suffice. Bottled water (preferably distilled or demineralized) and dry, unsalted
crackers are helpful to cleanse and refresh the palate between samples. Needless to say, while a small
amount of each spirit may be swallowed to experience the full range of sensations, spitting is highly
recommended."
Excerpt From: Nickles, Jane. "2015 Certified Specialist of Spirits Study Guide." SoWE, 2014-12-24. iBooks.
This material may be protected by copyright.
Check out this book on the iBooks Store: https://itun.es/us/YPq55.l
Coloring - correct ans:"The first step of evaluating spirits is to give the spirits a visual examination in a
well-lit room, while holding the spirit against a standard white background. Tipping the glass to look
through the spirit at both the meniscus (edge) and eye (middle) is a good way to reveal color and clarity.
Through the process of distillation, all spirits start off as colorless. The actual color of the finished spirit
can be the result of three processes: time aged in wood, the addition of caramel colorings or sweetening
agents, and/or the addition of natural or artificial colorings.
For high-quality spirits, color is generally a factor of aging; however, in many cases, there is no way to
know if a particular spirit's color is due to aging or caramel coloring. In addition, some spirits that have
(Chapter 2) Latest ,recent and
frequently tested exam with
comprehensive questions and verified
accurate solution (detailed &
elaborated) GRADED A+
Professional Academic Assistance Services
Services Offered
Proctored Exam Assistance
Online Class Management (Full Course Support)
Exam Preparation & Study Materials
Assignments and Coursework Support
Essays and Research Papers
Discussion Posts and Replies
, Glassware - correct ans:"An ideal glass for a general spirit tasting is stemmed, tulip-shaped, and made of
standard thin, clear glass. As for any type of professional tasting, the glasses should be clean, dry, and
odor-free. A capacity of 6-8 ounces is enough to hold a 1- to 1¼ -ounce serving of spirits throughout the
tasting process without spilling. A typical liqueur, port, or white wine tasting glass will serve the purpose,
although dedicated tasters may want to invest in a collection of specialty spirit tasting glasses such as
those made by Riedel, Schott Zwiesel, and a variety of other producers."
Excerpt From: Nickles, Jane. "2015 Certified Specialist of Spirits Study Guide." SoWE, 2014-12-24. iBooks.
This material may be protected by copyright.
Check out this book on the iBooks Store: https://itun.es/us/YPq55.l
Spirit Tasting - correct ans:"Ideally, spirits should be evaluated in flights of similar products—and no
more than six to eight samples at a time. In most cases, spirits should be poured in order of alcohol by
volume, from lowest to highest, and in order of age, from youngest to oldest.
"Spirit tasting can quickly lead to palate fatigue. For obvious reasons, samples should be limited. A pour
of 1 to 1¼ ounces should suffice. Bottled water (preferably distilled or demineralized) and dry, unsalted
crackers are helpful to cleanse and refresh the palate between samples. Needless to say, while a small
amount of each spirit may be swallowed to experience the full range of sensations, spitting is highly
recommended."
Excerpt From: Nickles, Jane. "2015 Certified Specialist of Spirits Study Guide." SoWE, 2014-12-24. iBooks.
This material may be protected by copyright.
Check out this book on the iBooks Store: https://itun.es/us/YPq55.l
Coloring - correct ans:"The first step of evaluating spirits is to give the spirits a visual examination in a
well-lit room, while holding the spirit against a standard white background. Tipping the glass to look
through the spirit at both the meniscus (edge) and eye (middle) is a good way to reveal color and clarity.
Through the process of distillation, all spirits start off as colorless. The actual color of the finished spirit
can be the result of three processes: time aged in wood, the addition of caramel colorings or sweetening
agents, and/or the addition of natural or artificial colorings.
For high-quality spirits, color is generally a factor of aging; however, in many cases, there is no way to
know if a particular spirit's color is due to aging or caramel coloring. In addition, some spirits that have
