The easiest spice to detect, and one that’s present in almost all aged rums, is vanilla. Vanillin is a molecule found in many wood species and is easily absorbed by the rum as it rests.
It’s so present that we don’t even look for it anymore when we have a little experience. I realize that I no longer mention it in my tasting notes, even if I notice it.
I won’t discuss finishes and aging in casks that have contained anything other than whisky. This suggests a level of complexity beyond the level I intend to give this article.
The base of the base
Even if you’ve only skimmed over the basics of the sensations you might experience when tasting a rum, you’ve noticed that there are many factors involved in the development of an aroma. Far too many to know them all. These benchmarks will help you take the first steps in analyzing your sensations.
With these elements, you have the first special lead basics of analyzing a tasting. You won’t delve very deeply into the analysis. But you will be able to touch on the major aromatic families. And above all, you have learned to better understand what makes a rum aromatic. You have the first little keys to interpreting your rum. Practice to progress and develop your palate.
If you haven’t done so while reading this article, I invite you to have a drink. And taste it, interpreting the sensations you experience with the instructions I’ve given you in this article.
If you’re a seasoned connoisseur, try a blind tasting. Try to understand this rum based solely on these initial sensations.
What is your interpretation of this rum?
Tell me in the comments.
Conclusion
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But also that alcohol abuse is agb directory dangerous for your health. Consume in moderation .
Santa Teresa 1796 – Venezuela Distillery
In this article, I’m going to introduce you to a famous Venezuelan distillery. I’m talking about Dip… No, I’m just kidding, you saw it in the title, we’re going to talk about Santa Teresa 1796.