Coming from wine, the Adega Velha old brandy shares many characteristics with the wine from which it originated, thus applying some of the best practices when tasting these two drinks.
There are some fundamental pieces of advice to consider to enhance any tasting experience, whether it’s wine, old brandy, or even other spirits.
The Service
The Glass
It all starts with glass selection. In a traditional tasting session, old brandy is tasted neat, that is, without ice, water, or any other mixer. For an expert, the choice falls on a tulip-shaped glass, so-called because of its shape – narrower at the top than at the bottom. The tulip glass concentrates and circulates the aromas, making them easier to appreciate. However, the most common glass is the balloon glass, easily identifiable by its rounded shape. A balloon glass still allows for the appreciation of the brandy’s aromas however it is important to hold the glass by the stem to avoid warming the drink and thereby increasing the sensation of alcohol present.
The Temperature
The ideal temperature for serving an old brandy, such as Adega Velha, is slightly below the perfect consumption temperature, between 16 and 18°C. Never forget that “it’s easier to warm up than to cool down the drink in the glass.”
The Three Senses of Tasting
Visual Analysis
Hold the glass by the stem and lift it towards a light source. What does the color tell you? Is the color light amber or darker? A darker hue generally indicates (though not always) that the brandy has undergone longer aging with the barrel imparting more of its characteristics over time. In the case of the Adega Velha range of brandies, this process is very evident when comparing different references where the only variable is the average age of each.
Olfactory Analysis
Bring the glass to your chin and slowly bring it towards your nose to smell the initial aromas. This is the so-called first nose. If it’s mainly floral or fruity, the brandy may be young by nature. Conversely, the older ones develop by intensifying these aromas towards fruits and dried fruits, such as apricots or berries. Carefully swirling the glass will release the secondary aromas. What aromas can you detect? These aromas, obtained through prolonged contact with wood, are characterized by aromas of coffee, caramel, and roasted. Depending on the type of wood used, and also on the toast it underwent during its production, these aromas may be more or less complex. The Adega Velha 12 Years Old XO, obtained through the average age of several brandies, has primary aromatic notes of dried fruits and secondary notes of roasted coffee beans. An excellent pairing to accompany, for example, a tiramisu.
Taste Analysis
After evaluating the appearance and aroma of the brandy, taste it and pass it through your tongue and palate, inhaling a little air while there’s still liquid in your mouth to release all the spirit’s nature. The brandy’s flavours will stimulate your palate and convey a unique sensation of sweetness, acidity, minerality, and bitterness of the brandy. This experience is especially rich when tasting an old wine brandy, such as the Adega Velha 30 Years Old, where the aromas of dried fruits, such as hazelnuts and almonds, give rise to more complex aromas of vanilla, orange peel, and English cake. To complete this experience, pair this unique wine brandy with a dark chocolate cake.
Did you know…
If you have the opportunity to taste several brandies in one tasting session, start with the youngest to avoid overloading your palate prematurely. It is also advisable to add two to three drops of mineral water, preferably from the same source as the brandy, to release its aromas and so that you don’t feel the volatile alcohol as much. Lastly, we recommend spitting out the brandy after each sip because, contrary to popular belief, swallowing the brandy will not increase your ability to appreciate it.
Enjoy memorable experiences with the Adega Velha signature.
