David M. Bueker wrote:Is there a way to watch it without signing up?
Hoke wrote:First question, yeah, I think they're the same limes. So 'caviar' is a bit of a misnomer, for the attention.
Second, when you go to Cognac you get your cognac served in similar glasses---somewhat more like a sherry copita glass actually---but these were the closest we had. What you almost never get, especially when you're with the cognacais, is the snifter/ballon glasses.
The smaller glass allows plenty of intensity of aroma to volatize from the glass and gives you...let's say a 'focused' nose...rather than this enormous pillow of aromatics that is just the alcohol vapors pushing the aromas out profusely. Guess it's a question of where you want that expensive cognac essence...in the air, or in your nose, mouth, and post-nasal passages where it has the effect?
Admittedly some people like the almost grotesque ballon glass, but that's mostly the older folk now (I count myself as younger folk because I only look like the ancient of days but I'm really hip and au courant. ) who were marketed to that way. And yeah, I know, there's a physical thrill you can get at the idea of cupping the glass to warm it and lazily swirling it around...but now, to me, that just dissipates the intensity of the cognac that I get.
And thanks for the kind words.
Mike Filigenzi wrote:You're a natural for this, Hoke! (But I knew that already.)
Looks like it was a really good event.
Mike Filigenzi wrote:How did the aroma wheel fit into this? Were different cognacs "placed" on the aroma wheel based on flavor and aromatic characteristics or was the idea to take several ingredients that covered different areas of the aroma wheel to put together a cocktail? (Or was it something else entirely?)
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