BOUTIQUE LIQUORS on 2008-04-01T17:13:49Z

Buy Liquor Online

As with almost any product, premium Liquors, Spirits, fine wine and Champagne, can be purchased online. While this can be a convenient alternative to driving to the local liquor store tailer, it also comes with its own set of worries.

Online shopping on its own brings about a new set of perils to consider. There is always the chance that identity theft can occur, as well as having random thieves accessing your credit card numbers, so be aware of what sites you are surfing and which ones you make purchases from. It pays to be an informed consumer in this market.

Shopping for wine has been made quite easy through a number of new websites and wine clubs that host various shopping experiences for the wine enthusiast. Accessories from corkscrews to vintage bottlings can be found via the internet. But be aware of some important factors before purchasing wine online.

The perks associated with buying from a winery that operates on line can be quite numerous. There are definite mark downs on many bottles, as well as the ability to order wines that have not yet been released to the general public. You may also be interested in joining their specific wine club, which will send you various wines each month. This is a bit more risque, as you will not know what you are getting until it arrives, with the fear that you will not like the selection provided. While the price may be enticing, it is best to look into what wines are included in the club membership before joining.

When ordering online, you will find that the shipping charges associated with these well priced bottles can exceed their value. How they are shipped is also a concern, since you do not want your precious cargo to sit around inside a hot transport vehicle in the middle of August.

One other hassle can ruin your shopping experience; shipping restrictions. These will vary, and can become quite complex, so it important to check this out first. Different websites will ship to different areas, at different costs. Some will allow wines to be shipped within the state; others will allow no interstate shipping. There are currently thirty-three states that allow interstate wine shipment from a winery to an adult consumer over the age of twenty-one, within these thirty-three, only twelve allow retailers to provide the same service. This means that you can order directly from a winery that is out of state, but you cannot be shipped wine from an out of state retailer that provides said wine. Seventeen states have made it a felony to ship wine from out of state. These states include: AL, DE, GA, KS, KY, ME, MD, MS, MT, NJ, OK, PA, SD, TN, UT, VT.

Wine websites afford the average wine enthusiast with more then just a line of products. Many will give information about the region that the wine is from, the winery itself, food pairings, and ratings. While this information may be general, many large retailers in your local area can?t afford the same customer service. Large bargain wine warehouses or discount retailers are not usually equipped to handle these sorts of questions. With an online retailer that offers various wines, there is no push to sell a particular product, so the buyer never feels pressured towards a certain vintage or region. Online shoppingcan also help the prospective buyer to find what they are looking for, even if they are not quite sure themselves! Access to wine data is important to may buyers, and buying online allows this access to be delivered instantaneously.

If you are sure of the type of wine you are looking for, then buy liquor online shopping is no problem. If, as the consumer, you wish to sample before you purchase, then going to the local wine shop is the only alternative. This is one of the most common sentiments when wine enthusiasts are asked to comment on this subject. Many feel that when you buy liquor online,takes away from the dignity of the wine experience. Others feel that it is ridiculous to feel this way, and wish that all states would allow wine to be shipped nationally, especially since the number of websites has assured many patrons the availability of hard to locate wines. At Boutique Liquors when you purchase liquor online you will find only the premium Liquors, Spirits, fine Wines and Champagne from around the world delivered to your home.

What is the legal definition of Scotch Whisky?

Scotch Whisky has been defined in United Kingdom (UK) law since 1909 and recognised in EU legislation since 1989. The Scotch Whisky Act 1988 and the Orders made under it, which came into effect in June 1990 state "Scotch Whisky" means whisky:

(a) which has been produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:

1. processed at that distillery into a mash;
2. converted to a fermentable substrate only by  endogenous enzyme systems; and
3. fermented only by the addition of yeast;
   

(b) which has been distilled at an alcoholic strength by volume of less than 94.8% so that the distillate has an aroma and taste derived from the raw materials used in, and the method of, its production;

(c) which has been matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres, the period of that maturation being not less than three years;

(d) which retains the colour, aroma and taste derived from the raw materials used in, and the method of, its production and maturation; and

(e) to which no substance other than water and spirit caramel has been added.

Both the Scotch Whisky Act and EU legislation specify a minimum bottling strength of 40% by volume.

What are the different categories of Scotch Whisky?

According to traditional practice, there are five categories of Scotch Whisky:

(a)  Single Malt Scotch Whisky: A Scotch Whisky distilled at a single distillery,

1. from water and malted barley without the addition of any other cereals, and
2. by batch distillation in pot stills.

The industry is also seeking legislation that would require Single Malt Scotch Whisk to only be bottled in Scotland.

(b)  Single Grain Scotch Whisky: A Scotch Whisky distilled at a single distillery

1. from water and malted barley with or without whole grains of other malted or unmalted cereals, and
2. which does not comply with the definition of Single Malt Scotch Whisky.
   
   

(c)  Blended Scotch Whisky: a blend of one or more Single Malt Scotch Whiskies with one or more Single Grain Scotch Whiskies. 

(d)  Blended Malt Scotch Whisky: a blend of Single Malt Scotch Whiskies, which have been distilled at more than one distillery.

(e)  Blended Grain Scotch Whisky: a blend of Single Grain Scotch Whiskies, which have been distilled at more than one distillery.

What is a blended Scotch Whisky?

It is when a number of distillates each of which separately is entitled to the description 'Scotch Whisky' are combined together.

Blended Scotch Whisky (any combination of malt and grain whiskies), Blended Malt Scotch Whisky (a combination of Malt Whiskies from different malt whisky distilleries) and Blended Grain Scotch Whisky (a combination of Grain Whiskies from different grain whisky distilleries) are all available to buy liquor.

What is a single whisky?

A single whisky is the product of one particular distillery.

Which spelling is correct, whisky or whiskey?

Most well-known dictionaries give both spellings. The Oxford English Dictionary points out that 'in modern trade usage, Scotch Whisky and Irish Whiskey are thus distinguished in spelling'. American-made whiskey is usually spelt with an 'e', while Canadian and Japanese whisky are not.

What is the origin of the name 'whisky'?

The term 'whisky' comes from the Gaelic 'uisge beatha', or 'usquebaugh', meaning 'water of life'. Gaelic is that branch of Celtic spoken in the Highlands of Scotland.

What is pot still distillation?

Malt Whisky is distilled twice – although a few distilleries may undertake a third distillation – in pot stills which resemble huge copper kettles. 

In the first distillation the fermented liquid, or wash, is put into the wash still, and is heated. During the process of boiling the wash, changes take place in its constituents which are vital to the flavour and character of the whisky.

As the wash boils, vapours pass up the neck of the still and then pass through a condenser. The vapour turns into liquid which is collected for re-distilling. The liquor remaining in the wash still is usually treated and converted into animal feed.

The liquid is then distilled again – in the spirit still, similar in appearance to the wash still but smaller because the amount of liquid to be dealt with is less. Three fractions are obtained from the distillation in the spirit still. Only the middle section of the distillation is saved for maturation, the rest is returned to the process and redistilled.

In the case of the spirit still, the design of the still, the height of the head (or top) of the still and the angle of the wide-diameter pipe or Lyne arm, connecting the head to the condensing unit, are all very important and have an effect on the distillate.

What is patent still distillation?

Unlike Malt Whisky, Grain Whisky is distilled in a continuous operation in a patent still, which has two columns – an analyser and a rectifier. This is sometimes known as the Coffey still, after Aeneas Coffey, who developed it in 1831.

Steam is fed into the base of the analyser and hot wash into the top. As the two meet on the surface of the perforated plates, the wash boils and a mixture of alcohol vapours and steam rises to the top of the column. The spent wash runs down and is led off from the base.

The hot vapours enter the rectifier at the base and as they rise through the chambers they partially condense on the sections of a long coil through which wash is flowing. The spirit vapour condenses at the top of the rectifier and is run off through a water-cooled condenser to be saved for maturation. Once the spirit begins to be collected it runs continuously until the end of distillation.

What is wort?

Wort is the liquid drawn off the mash tun in which the malted and unmalted cereals have been mashed with warm water. Wort contains all the sugars of the malt and certain secondary constituents. After cooling, it is passed to the fermenting vats.

What is wash?

The wort or mash technically becomes wash as soon as yeast is added to start fermentation. However, the term is usually used to refer to the liquid at the end of the fermentation. It is the wash, which forms the liquid of the first distillation in the pot still process and the only distillation in the patent still process.

How many brands of Scotch Whisky are there?

More than 2,500 brands of Scotch Whisky are sold all over the world, of which as many as 200 are available in the home market. Many of them are sold only locally or to private clubs and individuals.

Some Scotch Whisky has a smoky flavour. What causes this?

The smoky flavour of certain Scotch Whiskies originates from the peat fire over which the barley is dried, prior to grinding and mashing.

How old should the best Scotch Whisky be?

It is not possible to lay down any precise age as being the best for a particular whisky. Generally speaking, Malt Whiskies require longer to mature fully than Grain Whiskies. By law, Scotch Whisky must be at least three years old. Malt Whiskies are normally matured for up to ten years and sometimes even longer. When an age is quoted on a label, it is the age of the youngest whisky in the bottle that determines the age of the whisky, no matter how small the amount. It is never an average.

How should I store my Scotch Whisky?

Unlike wine, whisky does not mature in the bottle. So even if you keep a 12-year-old bottle for 100 years, it will always remain a 12-year-old whisky. As long as the bottle is kept out of direct sunlight, the Scotch will neither improve nor deteriorate, even if it is opened. Whisky that is stored at very low temperatures can become cloudy, but the cloudiness should disappear when the whisky is returned to room temperature.

What is the best shape of a whisky glass?

A tumbler-shaped glass or goblet is probably the most popular, particularly for drinking Scotch Whisky with ice and a mixer. Scotch Whisky does not require any specific shape to enhance its delights and no rigid convention has grown up in this connection.

Many Scotch Whisky lovers believe that a malt whisky is better enjoyed in a balloon-shaped glass where the neck is narrower than the base, allowing the drinker to nose and enjoy the bouquet and character, before sipping the dram.

Can you drink whisky with oysters or other shellfish?

Yes. It is an old superstition that whisky cannot be drunk with oysters or other shellfish. 

How should Scotch Whisky be drunk?

This depends entirely on your individual taste and on the occasion. Scotch Whisky is a versatile drink. Served on its own, or with a little water, it can also be a refreshing drink with ice and a mixer. Scotch Whisky presents a whole range of flavours which can be extended by the addition of soda or mineral water, lemonade, ginger ale or other mixers. Scotch Whisky is also an excellent cocktail drink. Please take a look at our selection of Liquors.

What is meant by the term 'finishing'?

Scotch Whisky must be matured in oak casks for a minimum of three years. 'Finishing' is an extension of the maturation process, when the spirit is subsequently filled into empty casks that previously held other wines or spirits for a further relatively short period at the end of maturation.

The cask used for finishing must have been drained of any liquid prior to its use and any change in the spirits will therefore result from its interaction over time with the wood of the cask.

Can Scotch Whisky casks be purchased as an investment?

The SWA is unable to offer advice on the purchase or sale of Scotch Whisky, but it is important that potential investors understand the nature and risk of the whisky market before making decisions.

While new fillings and matured whisky are sometimes purchased as a form of speculation with the intention of reselling them at a profit, it should be emphasised that only an extremely small proportion of the whisky distilled in Scotland is bought and sold in this way instead of a Liquor Store. 

All the principal blending companies finance their own stocks of whisky, and buy mature whisky only on rare occasions when they happen to find themselves short of a particular type or make. There is no organised 'Whisky Exchange' as exists for other commodities, nor is there any officially recognised list of buying and selling prices for whisky of different types and ages.

It should be remembered that, whilst the cask matures in a warehouse, there will be annual storage and insurance charges, and evaporation will reduce the spirit in the cask. Bottling small quantities of whisky can be expensive, and of course there will also be excise duty and VAT to pay.

Investment for resale is expensive and highly speculative and should not be entered into lightly.

Armagnac is a grape brandy from the Gascony region of Southwestern France. Its closest relative is cognac, another grape brandy from an appellation located about 100 miles north of Armagnac. Even though it is related to and often confused with Cognac, armagnac is very different with regards to its grapes, terroir, distillation, élevage, blending, aromas, tastes and textures. In truth, France's two finest brandies made from wine are not very much alike at all.

Armagnac pre-dates cognac by about 150 years but never achieved the widespread sales figures that its relatives in the Charente obtained. In contrast to commercial sales, however, the independent producer of armagnac has always commanded a more important restaurant presence and level of connoisseur appreciation.

Let's look at the steps that are necessary to create France's most natural and complex brandy.

The Grapes

Armagnac is made from distilled wine, and grapes are the first factor that gives it an original personality. Even though there are nine permitted varietals in Armagnac, four grapes are commonly used: Folle Blanche, Ugni Blanc, Colombard and Bacco. While these grapes ultimately give different aromas and flavors, they more importantly offer different weights and textures on the palate.

Folle Blanche

In pre-phylloxera days, the staple grape for armagnac was the Folle Blanche. Its light- to medium-bodied wine is low in alcohol (7%-9%) and high in acidity, making it less than ideal at the table but perfect for distillation into fine brandy. Armagnacs made from high percentages of Folle Blanche offer seductive characteristics; they tend to be feminine and show especially well in their first fifteen years of life. They normally have a very fine texture and light, high-pitched aromatics (including budding vine flowers, white peach, dried apricot and orange peel). Unfortunately, the precocious Folle Blanche (known as Gros Plant in the Loire) gives low yields, is prone to mildew and rot and today comprises less than 3% of total vineyard plantings. Folle Blanche can perhaps be viewed as the soprano of armagnac grapes.

Ugni Blanc

Ugni Blanc, known as Trebbiano in Italy, is most famous in the Charente where it comprises 98% of the Cognac vineyards. Ugni Blanc is relatively easy to grow and gives high yields-in short, a big producer and wonderful investment for growers. It produces wines with elevated levels of acidity and low alcohol, yet is fairly neutral in taste. Ugni Blanc now comprises about 55% of the grapes used for the distillation of armagnac. At their best, armagnacs made with Ugni Blanc contain pleasing floral aromatics that tend to accentuate the spice notes from the oak in which they are aged. They are less powerful and less flamboyant than Bacco and, in comparison with Folle Blanche, less aromatic and less fine. The alto of armagnac grapes.

Colombard

After distillation, Colombard's youthful aroma is slightly herbal and reminiscent of freshly mown hay. It never seems to develop the round flavors of Bacco or the delicate floral notes of Folle Blanche, nor does it provide the neutral foundation of Ugni Blanc. While the tenor is especially renowned in the opera world, it is not in armagnac. Most of the Colombard now makes its way into the region's delightful Côtes de Gascogne wines.

Bacco 22-A

Bacco 22-A is a hybrid between Folle Blanche (a grape of the vinifera family) and Noah, a labrusca grape. It was developed after the phylloxera and was very resistant to rot and mildew. It dominated the Armagnac vineyards between its invention in the 1920's and the 1970's, and most armagnacs on the market from that period are made with an overwhelming percentage of Bacco (occasionally spelled Baco). The end of Bacco is imminent, however, as the AOC board has decided hybrids will no longer be allowed within AOC regions after 2010. Obviously the bass, Bacco delivers an armagnac that is full-bodied, with plenty of fat and volume. With some age, it expresses itself with jammy dried plum notes, yet it can be somewhat rustic and lack finesse.

The Soils

Armagnac is divided into three sub-regions, the Bas-Armagnac, the Ténerèze, and the Haut-Armagnac.

Bas-Armagnac

The Bas-Armagnac (lower-Armagnac) is named for its lower altitude, rather than lower quality. The highest number of quality-oriented producers is located in the Northwestern portion of the Bas-Armagnac, specifically in the département of Les Landes. This region, unofficially known as the Grand Bas-Armagnac, has sand-based soil, often with a high iron content (sables fauves) or with small pieces of clay (boulbènes) that tend to yield spirits that are very supple in their youth. The Bas-Armagnac is dominated by Bacco and Ugni Blanc plantings.

Ténaréze

While several excellent independent producers exist in the Ténaréze, this central region is home to most of Armagnac's négociants. The soil base in the Ténarèze is harder (clay and limestone) giving spirits that are firmer in their youth. Spirits from the Ténarèze, However, generally have the ability to age longer than those from the Bas-Armagnac. Plantings are dominated by Ugni Blanc and Colombard, and many farmers divert a good portion of their crop into excellent Côtes de Gascogne wines or Floc de Gascogne, the region's equivalent of Pineau des Charentes.

Haut-Armagnac

While the Haut-Armagnac comprises nearly 50% of the Armagnac region and is the most visually compelling, one is hard-pressed to find any vines among its rolling hills. Only a handful of independent producers still exist, and the region's limestone soils generally give spirits that are both flat and hard.

The Distillation Method

For the distillation of armagnac, the main objective is to heat wine until it boils, purely condense its vapors, and finally reconvert this steam into liquid form again. Traditional armagnac is distilled once in a small continuous still called an alambic, which is often transported from one producer to the next between the months of November and January.

Unlike a double-distillation pot still that eventually heats wine to around 72% (144 proof), the armagnac alambic issues a spirits between 52% and 60% (104 and 120 proof).

First, the wine enters the fire-driven alambic and is warmed in a pre-heater. From there it passes into the main column where it cascades over a number of heated plates. When it reaches the lower boiler, it begins to steam and evaporate. The alcoholic vapors then rise back through the curved tubes within the plates, forcing the outgoing eau-de-vie into contact with the incoming wine and insuring that additional fruit elements and flavors are transferred to the spirit. Finally the vapors exit through the top of the column and into the condensing coil, where they are cooled from steam into liquid form before dripping into a wooden cask.

This lower-alcohol spirit retains many esters, acids and congeners that double-distillation purifies or eliminates altogether. In their youth, these non-alcohols can make the spirit thick, rustic and slightly foxy. Given time these elements oxidize and gain tremendous aromatic complexity. One needs, however, at least 12-15 years of patience.

Unfortunately, the commercial market demands products that are young and inexpensive. Therefore, the blends of many négociants (3 Etoiles, VSOP, Réserve, Hors d'âge) incorporate a percentage of double-distillation (reinstated in 1974) which permits the removal of the non-alcohols and ultimately yields a lighter, more neutral and consumer-friendly spirits that can hit the market after only several years.

Aging

Armagnac is traditionally aged in a 400-420 liter oak cask known as an une pièce armagnacaise. Whereas Gascon oak was once commonly used, lack of natural resources now warrants an increased usage of oak from the Limousin forest. The differences between the two types of oak are not tremendous: Gascon oak tends to give more tannin, Limousin more vanilla. Adjusting time levels in newer and second-use oak can compensate for each barrel's physical differences.

Blended Armagnacs

Blended armagnacs can be a mixture of various vintages, various properties, various sub-regions and various distillation types. They are very frequently adjusted in one way or another by an enologist to promote color and taste consistency. As in cognac, the goal is to standardize releases so that a VSOP or XO released in 1993 tastes the same as a VSOP or XO released in 1998.

The Role of the Enologist

Enologists often make their presence felt during three important phases of a blended armagnac's life. The first is during the fermentation of wine when certain scientific measures are necessary to create a correct, healthy base material for distillation. The second is during the élevage when a producer desires advice on things like barrel rotation or racking - which helps speed the oxidation process. The third-during the blend or coup - is when the skills of an enologist are utilized the most.

Ideally, the enologist's influence on the final spirit is minimal; he combines various barrels and comes up with a completely natural blend. Realistically, the enologist plays a role that includes plenty of intervention. During this time, the enologist normally uses his stable of permitted additives to correct or rectify a blend.

Within armagnac, like cognac, there are four groups of permitted additives, each with a different role.

Water

Water is the most natural additive, normally used to cut excessive alcohol or heat (essential for double-distilled products) but also for more insidious purposes, like increasing the amount of spirit to sell and lower duties and taxes. Enthusiasts should make a habit of looking at the alcohol level of vintage armagnacs. Whereas 80 proof is the normal for the final strength of most cognacs, the character of single-distilled armagnacs are tremendously altered through reduction.

Why? Reducing a double-distilled product which is devoid of the majority of esters and congeners is like diluting a perfume so that it becomes akin to eau de toilette or producing a wine made with a harvest of 100 hl/ha instead of the normal 50 hl/ha. Single-distilled armagnacs, instead of just becoming thinner, take on a more forceful character-rustic, foxy even. Their natural texture and balance of flavorants is thrown completely out of balance. Understandably, reduction is a bad word to the armagnac traditionalist.

Boisé

Boisé is a second permitted additive, created by boiling wood chips in water, then removing the chips and slowly reducing the remaining liquid. What one is left with is a dark brown liquid that is replete with wood flavor and tannin. The reasons for using boisé are simple; it basically gives the impression of oak aging to a final spirit. An aged-boisé is also available to the enologist. It is less bitter than straight boisé, and offers secondary wood aromas like vanilla and grilled nuts, giving an impression of age to the spirits.

Sugar Syrup

Sugar syrup is the third adjustment tool that is used to add sweetness to armagnac, normally added if the armagnac is too tannic, or to remove any rough edges it might contain. It is viscous, and can either be dark or light. Legally, 2% of an armagnac's content can be sugar syrup.

Caramel

A final shortcut is caramel. Caramel is a liquid made from burned sugar. It is dark in color and slightly bitter in taste. It is not used to sweeten armagnac, but to adjust its color and establish consistency or give the spirit the impression of being older and therefore smoother.

Reading Labels

For the mainstream, commercial market (supermarkets, convenience stores, sports bars), there are various categories that describe minimum ages for armagnac blends. These include 3 Étoiles (3 stars), which must be at least two years old, VSOP or Réserve, which must be five years old, Napoléon, Vieille Réserve or XO, which must be six years old, and Hors d'âge, which must be 10 years old. Occasionally these blends contain armagnacs that are older than the minimums, but they do not normally vary from their requirements by more than a few years.

Vintage armagnacs can usually be found in upscale wine stores and restaurants. They must come entirely from the vintage listed on the label. As armagnac matures only in cask and not after being bottled, vintages must also state the bottling date on the front or back label. In this way, one is generally assured of the spirit's exact age.

What many people do not realize is that many of the older vintages have been in glass demi-johns for decades and have not evolved since leaving the barrel. Bottling dates must now be put on vintage armagnacs, yet one cannot assume that the bottling was done directly from barrel: That 1947 armagnac may have been put in glass in 1975, truly making it a 28-year-old armagnac. Consequently, an armagnac distilled in 1970 and bottled in 1998 has the same amount of maturity.

Independent estates will always show the domaine's address on the front label, along with the appellation (Bas-Armagnac, Ténarèze, Haut-Armagnac). If not, chances are the spirit was bottled by a négociant in another part of France, perhaps in the Charente or Paris. Many négociant bottlings have labels that simply read Armagnac. This is because the spirit inside is a blend of the various sub-regions or because the grapes were grown in one sub-region of Armagnac and distilled in another.

Single Cask Vintage Armagnacs

Ideally armagnac spends enough time in new oak to naturally pick up color, vanilla and spice. Afterwards, in more neutral casks, slow oxidation continues; the alcohol level slowly diminishes while the spirits become more viscous and soft, finally reaching a point where there is a playful tension between tannin, fruit and alcohol. The armagnac is bottled directly from cask at its natural strength without any sort of outside intervention and the bottle carries its vintage date. This is true, classic armagnac that guards the individuality of its base material and natural élevage. Obviously, it is the armagnac sought by connoisseurs.

Traditional armagnac has always had a close relationship with the individuality of the wine world. Vintages are an important element that sets armagnac apart from cognac because it is common for armagnac, unlike its Charentais relative, to be marketed by the year in which its grapes were grown. Vintages, according to those in the Charente, are never perfect and always contain some type of defect. Blending helps correct these defects and allows for a consistent, uniform taste and continuous availability even in very difficult wine years.

Yet as there are so many variables that play a role during an armagnac's life and producers approach their craft differently, it is difficult to make sweeping generalizations about armagnac vintages as one might with wine vintages. In addition to the quality of wine, one has to consider the quality of distillation, quality of the oak barrels used during the various decades of élevage, and the naturalness of the final bottling.

One of the biggest myths among spirit consumers is that something older is automatically better. The fact is that most armagnacs peak, with regard to their fruit, alcohol and tannin balance, between their 18th and 30th birthdays. It is possible to obtain outstanding armagnacs distilled 30, 40, or 50 years ago; yet the majority that have remained in wood this entire time are overly dry and dominated by secondary aromas.

How to Serve Armagnac

Armagnac is a digestif (a spirit that aids digestion) and is traditionally savored after a satisfying meal. This is certainly not the only time that consumers should enjoy an armagnac, however. Armagnac can be paired with certain desserts (almond cakes, apple tarts, orange and vanilla tarts, nougat and chocolate-based desserts, caramelized pears, fruit salads or plums macerated in armagnac to name a few). They also provide a great accompaniment to coffee and cigars (mild cigars matched with armagnacs with plenty of fruit and viscosity).

Armagnac is a live spirit that reacts to oxygen, but much less so than wine. If one puts the top on the bottle after pouring, there should not be a noticeable difference in the armagnac's taste as time goes by. When half the bottle is gone, purists sometimes transfer the other half to a smaller bottle, thus eliminating the amount of air contact with the spirit.

Traditionally a snifter is used to taste armagnac. Smaller, more tapered glasses, however, help focus armagnac's aromas better than many balloon glasses. Specific glasses have been designed which help concentrate an armagnac's flavors, including Riedel's spirits or brandy glasses. Thin glass is extremely important in heightening aromatics: thick-glass snifters belong on thrift store shelves rather than in the hands of connoisseurs.

Warming the glass in one's hand is pleasurable yet causes the alcohol aromas to surface before those of the fruit. Consequently, one normally holds a brandy glass by the base, like one would hold a wine glass. Believe it or not, some people think they should heat the glass with a candle before serving an armagnac: these people should be reminded of Richard Pryor's mishaps with heated glass!

The normal pour for an armagnac is 1.5 ounces although one can obviously make an assessment with much less in the glass. Procedure for tasting is much like that with wine. First one observes the color and clarity. Next, the first nose or nose without aeration; remember, armagnac has much more alcohol than wines. One has to play with the angle of the nose to the glass to find the spot where the fruit aromas surface over those of alcohol. Then comes the second nose or the nose with aeration. Next one tastes: perhaps a few drops on the palate to begin, then a small sip. This may be gently rolled around the palate for several seconds, then either spit or swallowed. One should then judge the finish and length.

The Ideal Armagnac

From late-teenage years until the late-twenties, armagnacs are normally in their prime. One should be always be looking for a playful tension between the fruit (sweetness), alcohol and wood (tannin). If there is too much fruit, it becomes overly reminiscent of a liqueur. Too much alcohol masks the fruit. Too much oak just dries out the palate.

The armagnac should display finesse (the most possible flavorants enveloped within the most delicate texture) on the palate. Like with wine, one should seek subtle, defined nuances in lieu of monolithic flavors. Rancio notes should never dominate the fruit; instead, there these secondary notes should ideally dance along the surface of the fruit.

A great armagnac liquor finishes with length that not only persists pleasantly, but recurs in waves and remains on the palate for up to several minutes. Like with wine, extraordinary length is normally indicative of an extraordinary armagnac. To buy liquor online look no further. Boutique liquors has what you are looking for. Weather you are looking for premium Liquors,Spirits,fine Wines, or Champagne or browsing for that hard to find bottle of Absinthe , Boutique Liquors has just what you need to buy liquor online.