Enjoying a vin chaud at the bottom of the slopes after a day’s skiing, fresh fish cooked over the fire at a beach barbecue… The location and ambiance of where and when we eat or drink has been scientifically proven to have a bearing on our enjoyment levels. We can probably all recall some perfect taste moments. Lastly, let’s not forget the power of suggestion. These can all have a significant effect on the nose and palate of every Cognac we sip. Our choice of glass, temperature of the liquid, addition of ice, combining eau-de-vie with a mixer, in a cocktail, or allowing a bottle to breathe for some minutes before pouring. While all of this is down to the skill of the Cognac producer, we shouldn’t forget that we-as the drinker-also have some control over how we experience flavors and aromas. Secondary aromas develop during fermentation, with tertiary ones down to the aging process and final blend. Primary aromas are those that are influenced by Mother Nature, such as the grape variety, soil, weather during the growth phase, plus the time and environmental conditions during harvest. Scientifically, the aromas of a Cognac can be split into three groups: Sometimes cellar masters will choose to move the liquid from an older barrel to a newer one for some months, or use toasted casks to enhance the spiciness. Temperature is also important, as is the choice of barrels in which the Cognac will languish for many years. For example, eau-de-vie that’s distilled on the lees will have a very different flavor profile to that distilled without. This begins with the way in which the fruit is harvested, pressed, and decanted, as well as the distillation method. However, these masters of sensory pleasure have far more tools in their armory that allow them to encourage a Cognac’s spicy elements. The Maitre de Chai will taste many immature brandies during the aging process, noting how they develop over the years. Grape variety, terroir, weather, and precipitation all have significant bearing on how spicy a Cognac will be. It’s at this molecular level that the final taste experience is determined. Without being too technical, we need to understand that the aromas and flavors of an eau-de-vie is determined by its chemical makeup. The nose of a Cognac offers the potential of what’s to come, with the palate continuing the journey and evolving along the taste-line of the profile. We experience these tones through both aroma and taste. However, there are other, less obvious nuances that still fall very firmly under the umbrella term of spicy, including licorice, chocolate, coffee, cocoa, mushroom, and truffle, for example. Think cinnamon, ginger, clove, and nutmeg-some of the very additions you might sprinkle on your morning cappuccino to pimp up the caffeine high. When it comes to spicy, we can easily define some of the more typical flavors and aromas.
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