Tasting

What does Armenian brandy taste like? A three-year-old Ararat is pale to golden in color, smells of vanilla, dried fruit, and wood, and is considered relatively light and soft. It makes a good starting point, since the oak hasn't yet taken over everything.

An older Ararat, such as from the Vaspurakan range at fifteen years, typically shows nut, spice, and leather, along with dried apricot. The finish is longer, the oak sits deeper. A second example is the house of Noy in Yerevan, which invites comparison with Ararat.

Armenian brandy belongs in a nosing glass or tulip glass, which narrows toward the opening and collects the aromas at the top. It's filled only about a third full, leaving room to nose it properly. At room temperature, around 18°C (64°F), a brandy shows the most character; cooler temperatures close it down.

When nosing: don't dive in too deep, since the alcohol will overpower the subtle notes. Start at the rim of the glass, then move a little closer. A drop of water can open up the aromas, especially in older bottlings.

When tasting several samples side by side, start with the youngest and finish with the oldest, with water and a bit of bread between glasses to keep the palate fresh. A small sip is spread across the mouth before swallowing. How long the flavor lingers afterward says the most about quality.

Oghi gets a small glass. Apricot brandy shows kernel, marzipan, and ripe fruit, while Tuti-Oghi leans dark, sweet, and berry-like. It's best enjoyed at room temperature or slightly chilled, never ice-cold, since cold strips its aroma too.