In certain countries, people drink cognac throughout the meal, on the rocks or with water. Do you not think that the addition of water, even ice cubes, alters the taste of the cognac?
That form of consumption can be found in fact in many countries throughout the world, especially in Asia. It is all a question of proportion and sensitivity. A very small quantity of water can stimulate certain aromas. Too much water can spoil the aromas. The addition of ice cubes is the same, indirectly, as adding water but in progressive doses. Once the ice cubes have been added, it is best to wait for the ideal point of dissolution, i.e. the point most suited to the palate of the taster. Excessive cooling will impair the perception of extremely subtle and volatile aromas. It is therefore all a question of moderation and taste. Our Cellar Master prefers the ice cube effect, which is more progressive, enabling the capture of changing and varied sensations on the nose.
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