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A few simple rules to savor the taste and aroma of a divin

To start with, it is very important to use special glasses that are designed for drinking divin. A divine cannot bring out its flavor if served in a vodka, wine or plastic glass.

Choose snifter, balloon or tulip-shaped glasses. The balloon shape is more suitable for older diviners such as XXO, for simpler diviners such as VSOP – tulip-shaped glasses are best.

Know and analyze a divine. This is a more complicated step with diviners than with wines, given the higher alcohol concentration. So that you can smell the aromas of vanilla, wood, nuts or almonds, but not the smell of alcohol – bring your nose close to the lip of the glass, without taking it deep into the glass. The colors of a divin start from a bronze yellow, to amber and brown.

Divin is drunk at room temperature. The right temperature to drink a divin is 16 – 18℃. When serving a divin in a room where the temperature is usually +20℃ – the divin does not need to be warmed in the palms. When drinking a divin in a cooler room, a cellar or cellar, the drink in the glass is warmed in the palms.

The divine is drunk in small sips. A divine is never drunk in one gulp, overdosed like a shot. Divin is served in small sips, even if it is a spirit, the strength of the alcohol is not felt. In this way, the taste, aftertaste and sensory emotions of a divine are best opened up. To fully savor the taste of the Divine it is recommended to leave it for 10 minutes after it has been poured into the glass.

Divin does not mix with food. When choosing to taste a divin, under no circumstances should it be combined with snacks or dishes. More often than not, a good divin is drunk after a meal, for example, a hearty dinner.

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