Whisky Hibiki Japanese Furoshiki

Appearance / Eye

The first stage of tasting: observe the spirit’s colour, intensity, brightness and clarity. Its appearance can already provide indications about its ageing, cask type or production method.

Nose

The second stage: smell the spirit gently, without over-swirling the glass. The nose may reveal fruity, floral, spicy, woody, smoky or roasted notes depending on the category and production method.

Palate / Mouth

The third stage: taste the spirit. Assess the attack, the balance between alcohol, sweetness and aromatic intensity, the texture, length on the palate and the finish.

Colour

The colour of the spirit can reveal part of its production journey: clear for certain unaged gins or vodkas, golden or amber after cask ageing, or naturally coloured in the case of certain liqueurs.

Serving Temperature

The ideal temperature for revealing the spirit’s aromas. Some spirits benefit from being served slightly chilled, while others are best enjoyed at room temperature to express their full complexity.

Spirit Type

The category to which the spirit belongs: whisky, Cognac, Armagnac, rum, gin, vodka, Calvados, tequila, marc, fruit eau-de-vie… Each category has its own raw materials, production methods and traditions.

Country

The spirit’s country of origin. Distilling traditions, local raw materials and climate can have a significant influence on its aromatic profile.

Region

The geographical area of production, often an important factor in defining style: the Highlands or Islay for whisky, Charente for Cognac, or Jamaica for certain powerful and aromatic rums.

Age

The minimum period of ageing stated on the label where applicable to the category. Longer ageing can bring greater complexity and integration, although age alone does not guarantee quality.

Alcohol by Volume

The percentage of alcohol by volume (% ABV). Spirits generally have a relatively high alcohol content, which contributes to body and the sensation of warmth on the palate.

Bottle Size

The volume of the bottle. Spirits are available in a variety of formats, with 70 cl being one of the most common, alongside smaller and collector-sized formats.

Light / Powerful

A scale describing presence on the palate: subtle, delicate and approachable on the Light side; intense, broad and warming on the Powerful side.

Fruity / Smoky-Peaty

A scale describing the dominant aromatic profile: ripe fruit and softer notes on the Fruity side; smoke, earth, ash or peat on the Smoky-Peaty side.

Fresh / Mature

A scale describing the level of aromatic development: lively, clean and direct on the Fresh side; deeper, more integrated and complex on the Mature side.

Cask Type

The type of wood and any previous use of the cask in which the spirit was aged. The cask can contribute colour, aromas and structure, and often plays a major role in the final profile of the spirit.

Storage Potential

The length of time the spirit can be stored in good conditions after bottling. Unlike wine, a spirit generally develops very little in the bottle once it has been bottled.

Certification / Label

A reference to a certification, appellation or specific producer commitment, such as organic production, a Protected Geographical Indication, an appellation of origin or another recognised official designation.

Sulphites (YES / NO)

Certain spirits or spirit drinks may contain sulphites depending on their composition or production method. The statement “contains sulphites” is mandatory above the applicable regulatory threshold.