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Techniques: Tasting by Savanna Rum of Reunion

 
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Capn Jimbo
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PostPosted: Mon Apr 29, 2013 12:13 pm    Post subject: Techniques: Tasting by Savanna Rum of Reunion Reply with quote

The steps of tasting.

(This tasting guide was published by Savanna Rhum/Rum of Reunion who produces both "agricole" and "traditonnel" rums, and NOT under the stifling AOC standards. Their 7 year molasses rum got a rare high rating from Serge (to whom most rums are drivel)

Translated by Messr. Gigolo, forgive



The eye. This is to evaluate the color, clarity, gloss, body.
Color. It is the transparency of a color white rums deep licorice with all shades of bronze, gold imaginable in between. The color scale is generally used: white (transparent), pale yellow, straw, golden yellow, golden yellow orange, old gold, copper, mahogany.

Clarity. Clarity it is noted by observing the side glass. This will be lit by natural light or an artificial source that highlights the particles in the spirits. Example of decreasing intensity scale: opaque, cloudy, hazy, hazy, milky, opalescent, transparent, clear , crystalline.

Shine. This is the brilliance of spirits. This quality can be observed by looking at the disc natural light on white background. Dull, drab, clean, bright, bright, bright, sparkling: Example of decreasing intensity scale.

The body. According to the mouthfeel and appearance, rum is considered "light", "medium" or "strong." We must turn the rum in the glass (before dilution) and observe the legs that form the liquid on the walls; longer it more alcohol is strong. Maintains trails indicates the presence of glycerol giving more body, more wealth.

The nose. First we examine the sensations caused by the undiluted alcohol, and its bouquet and flavors of the diluted sample.

- The sensations of the nose. They range from tingling to pain through heat, drought or blight. Reduce the rum to the point where these feelings disappear.

- The aroma (undiluted). The first impressions are the most important. Rotate the sample in the glass and sniff carefully keeping in mind the impressions of the first nose. In general, aromatic compounds are covered by alcohol and closed as there is no dilution. Observe if the rum is "aggressive" or "shy". Assess its intensity and complexity. If the sample shows at this stage a range of complex aromas, avoid adding too much water.

- Diluted aroma. Add water bit by bit until the tingling disappears. Hover first above the glass to capture the bouquet of spirits. Then dip the nose into the glass to detect the most secret flavors. First impressions are critical. Then note the distinctive features, breathe a breath of fresh air from time to time. Avoid any force to capture a fleeing aroma. For the professional nose and assemblers, exercise stops here in general. Fans excited go instead to the final stage, the most rewarding.

Mouth. taste and touch are both ways to measure the texture, body rum and balance between fundamental flavors are salty, sweet, sour, bitter. All these parameters consituent mouth of spirits. criteria scale, finesse, richness and complexity, balance and precision are also valid for the taste analysis.

The palate. The first tactile impressions used to assess the texture of rum. Two styles texture emerge: dry or greasy rums. From driest to fat, rums are generally perceived as follows: pungent, sharp, bright, full-bodied, firm, or creamy, round, medium, smooth, soft. Texture also provides a feeling that oscillates between lightness and heaviness. Impressions related to the palate continues the appreciation of basic tastes (salty, sweet, sour, bitter).

The middle palate. The evolution of the first taste impressions are the mid-palate.
- When this gain in intensity, the amount of rum.
- If, in addition, they are becoming increasingly complex, the rum is of high quality.
- If the environment mouth retains the same key as the palate, the rum is called linear.
Sometimes a rum fades quickly but returns to finish. This lack of community is a "hollow" for tasting.

The finishl. The highlight of the tasting. Depending on its intensity, it can be short, medium or long. A short finsih is all the more disappointing, if the spirit has a medium attack and interesting mouth. In contrast, a long finish is often the mark of a quality alcohol.

The retro-olfaction. The phenomenon of retro-olfaction, which occurs several minutes after the tasting is usually the sign of a quality product. It is located halfway between the olfactory and taste is aromatic nose back towards the mouth. Quite often, the retro-olfaction highlights accurately, aroma perceived beforehand.
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