Serving temperature can bring out the aromas, flavours and character of a spirit. Many drinks are now served cold, but fruit spirits can also be enjoyable at a warmer temperature.

Try a fruit spirit at around 15–18°C as a starting point, then adjust it to your own preference. A cooler glass may soften the impression of alcohol; a warmer one may reveal more of the fruit. There is no need for rigid rules: tasting should be a pleasure.

In the past, fruit spirits often exceeded 50% ABV and were sometimes drunk quickly from a small glass, with the warmth of the alcohol taking centre stage. Today, many of us also enjoy taking time to notice the aroma and flavour.

A suitable tasting glass can help. A rounded bowl gathers the aromas, while a narrower opening directs them towards the nose. Look at the clarity and colour, gently explore the aroma, then take a small sip and notice the fruit, balance and finish. We also offer tasting glasses in our shop.

Once a bottle has been opened, its aromas may change as the empty space grows. A gentle turn of the bottle before pouring can help you explore its character again.

Based on an excerpt from Josef Pischl’s book on fruit distillation.