How to taste a Cognac Olfactory Examination
The considerations above lead us to pay particular attention to the olfactory examination. Frequently during the production process the master blender will stop his tasting at this point. For distillates at high strength this does not really represent a privation. The vast majority of Cognacs on the market contain 40% alcohol by volume, occasionally a little more, and one of major difficulties in tasting is that of "ignoring" the violence of this alcoholic backbone which provides the support for the various aromas which the taster must try to identify. The quality of the product depends on the number and the subtlety of these aromas.