Tasting

In the glass, a Weinbrand appears calmer than a fruit brandy. A nosing glass or a tulip shape, which narrows toward the opening and gathers the aromas, works best. The glass should be filled only about a quarter full, leaving room for the bouquet.

Room temperature, around 18 to 20°C (64–68°F), is ideal. Colder, the brandy seems closed off; warmer, the alcohol pushes to the forefront. Before the first sip, it's worth letting the brandy rest for a few minutes and smelling first at the rim of the glass, then deeper inside.

With Asbach Uralt, vanilla, caramel, dried apricots, and raisins come forward first, followed by oak and a hint of almond. The entry is soft, the finish short to medium in length and warm. A Cognac VSOP, by comparison, feels drier and more floral, often with hints of peach and toasted nuts.

A Brandy de Jerez makes an instructive third comparison: it matures in the solera system in sherry casks, giving it a sweeter, nuttier character with notes of raisins and figs. Three brandies, three paths to the wood — and all three belong to the category of Weinbrand or Brandy.

Those comparing by nose and palate taste the style better with water and bread close at hand. Small sips, pauses, and a clear head are part of the process; a brandy is meant to be savored, not drunk, and alcohol behind the wheel is out of the question regardless. Anyone who only knows the spirit from Rüdesheimer Coffee will find it tastes quite different neat — without the sugar, cream, and warmth.