Twenty years in Caucasian oak give a brandy the colour of dark amber and an aroma that takes its time to open. You need no ritual to find it. A good glass, room temperature and a few minutes are enough.
The brandy glass
A tulip glass works best: the wide bowl and narrow rim gather the aroma and bring it up to you. A classic snifter will do too. In a shot glass the aroma escapes at once, so an aged brandy never goes into one.
Read more: The brandy glass: tulip or snifter · Brandy tasting in Yerevan: factory tours and a tasting at home
How much to pour
One serving is 30–40 ml. That is enough to look at the colour, let the brandy breathe and take a few small sips.
A large glass filled halfway does not make the taste brighter: the aroma is lost in the empty space above the spirit. If you want more, pour another small measure.
Temperature
Room temperature, 18–20 °C. The bottle is neither chilled nor warmed. If you would like it a little warmer, hold the glass in your palms for a couple of minutes.
Never warm the glass over a candle or flame. The alcohol evaporates too fast and drowns the finer notes.
The first minutes in the glass
Pour and wait three to five minutes while the aroma opens. Then, in order:
- Look at the colour. An aged brandy is deep amber with glints of gold.
- Bring the glass to your face without putting your nose inside. Fruit comes first, then vanilla, oak and nuts.
- Take a small sip and hold it on your tongue. A good brandy has a long finish, so there is no hurry for the second sip.
Before a meal or after
Aged Armenian brandy is a digestif. It is served after dinner, when the table has been cleared and the conversation is just beginning. Before a meal a strong spirit dulls the palate, so something lighter is usually chosen as an aperitif. The exception is a small pour with a cheese board or dessert.
What to serve with it
The brandy is good on its own. Beside it, dark chocolate, walnuts and almonds, dried apricots and figs, a hard aged cheese and, after dinner, a cup of strong coffee all work well.
Lemon with sugar is a familiar pairing but a poor one. Acid and sugar cover the aroma the brandy spent decades building. More in What to pair with Armenian brandy.
Ice, water and cocktails
Ice closes the aroma, so an aged brandy is drunk without it. To soften the strength, add a few drops of water at room temperature: some notes even open up more clearly. For cocktails, use a younger brandy.
Which age to choose
A young brandy of 3–5 years is bright and fruity, and you can feel its strength. It suits cocktails and a first acquaintance.
A brandy of 10–20 years is soft and layered: dried fruit, nuts, vanilla, chocolate. It is sipped slowly. TUFF XO, 20 years in Caucasian oak, belongs here.
A brandy of 30 years or more is rare. It is opened for a special occasion and takes about fifteen minutes to open in the glass. This is TUFF Heritage. How to choose between them: TUFF XO or Heritage.
Common mistakes
- Chilling the bottle or adding ice. Cold closes the aroma.
- Warming the glass over a candle. The warmth of your hand is enough.
- Drinking it in one go. The brandy opens gradually, in small sips.
- Chasing it with soda or juice. Sweetness covers a taste that took decades to form.
- Storing the bottle on its side. Strong spirit damages the stopper, so keep it upright.
How to store an opened bottle
Upright, away from light and heat. Unlike wine, a spirit does not age in the bottle, but once opened its aroma slowly changes with air. Finish an opened bottle within a few months.
Every TUFF cap is cut by hand from volcanic tuff. When the bottle is empty, the stone stays, and you can keep it as a piece of Armenia.
Questions and answers
Is it Armenian cognac or Armenian brandy?
It is the same spirit. In Armenia and the former Soviet countries people say "cognac"; export labels say "brandy". More in Armenian brandy or cognac.
Can Armenian brandy be drunk with ice?
Yes, if you prefer it that way. But ice closes the aroma of an aged brandy, and a few drops of water at room temperature do the job better.
What should I eat with Armenian brandy?
Dark chocolate, nuts, dried fruit, aged cheese. Ideas in What to pair with Armenian brandy.
How long does an opened bottle keep?
Kept closed, upright and out of the light, it barely changes for several months.
A fine spirit is valued for its taste. Please drink responsibly and never drink and drive.
