If the aim of tasting is not that of analysing the product's sensory characteristics, but simply for the pleasure of drinking a good shot, even together with friends, a relaxed tone will certainly be the best condition for fully enjoying the distillate.
On the other hand the sensory analysis of a Grappa requires attention and concentration.
The tastings done by professional Grappa tasters occur in a suitable place, with light-coloured walls, quiet to aid concentration, and free of strong fragrances or odours. Therefore the tendency is to create a neutral base, so that everything contained in a glass of Grappa can express itself without interference. To read the complete article click here