The art of tasting an Armagnac Tasting an Armagnac should be a moment of true pleasure. An Armagnac may be unique in its category and will not be less so in its character or constituents. Visual phase: this is the initial contact with the brandy. The taster will examine its clarity, brilliance and colour. Gently swirling the brandy in the glass produces "tears" running more or less rapidly along the side. Aroma: do not put your nose into the glass otherwise certain aromatic sensations will be lost. Swirl the brandy to release its most subtle fragrances. Seven main aromas may be distinguished, resulting from the natural ageing the brandy: nut, peach, violet, lime blossom, vanilla, prune and pepper. Once the tasting is over, do not forget to inhale the residual aroma in the glass as this provides the aromatic richness of the brandy and completes the tasting pleasure. Taste: test the freshness, the balance and the subtle roundness. The longer the brandy has aged in wood, the lower its tannin content. The longer the brandy's finish, the greater its quality. Source:BNIA