Purer than the fruit of which they are the quintessence, fruit brandies represent the apogee of gourmet pleasures. Unique in their aspiration to be enjoyed in elegant and delicate youth, they are best savoured without haste, in full appreciation of the sensual and charming bouquet that is theirs by nature.

There are no universal rules for the subtle declensions of pleasure. One man's delight is another's displeasure. However, custom has it that fruit brandies should be served chilled (though never icy cold!). There are two recommended ways of achieving the desired effect:

• Place an ice cube in a glass and swirl it around until the desired degree of cooling is reached. Discard the ice cube.
• Serve the glass on a bed of ice. This has the advantage of leaving no trace of water in the glass, while allowing full control of the degree of chilling.

The enhancement of the sensations by the effects of chilling should be proportional to the fiery passion of the aromas. While it is generally acknowledged that the Framboise should be served in a frosty glass, Williamine® Morand, Abricotine and Mirabelle require greater sensitivity. Certain connoisseurs prefer their subtle fragrances to be accompanied by a simple freshness. To each his or her own secret pleasures!

For the liqueurs, the principles of tasting are the same as those suggested for the clear brandies. The more highly perfumed the spirit, the lower the recommended temperature for drinking.