a small glass

Description

Copita denotes a tulip-shaped glass designed for professional tasting of whisky and other spirits. The glass has a small, bulbous bowl, a narrow opening, and a long stem, which makes it possible to hold the glass without warming the contents with your hands. The narrow opening concentrates the aromas and highlights the fragrance during nosing, making it easier to perceive nuances in the drink.

Design and form

• The bowl is tulip-like: wide in the middle and narrow at the opening, which helps collect and lift aromatic molecules toward the nose.
• The opening is narrow to guide aromas closer to the nose and reduce loss of scent.
• The stem is long and balanced, providing a comfortable grip and stability during handling.
• Capacity and balance: typically around 100–150 ml.

Materials and construction

• The glass is typically lead-free crystal or high-quality glass, providing clarity and a smooth surface.
• Treatment: the surface can be polished to minimize rough edges and ease washing.

Function and use

• Nosing: The tulip shape and the narrow opening focus scent signatures and help identify complex aromas in the whisky.
• Tasting: The glass is suitable for small samples and swirling, so color, texture and aromas can be assessed.
• Comparison: In professional tastings, copita is often used to highlight differences in scents and flavor nuances between different whiskies.

Care and maintenance

• Cleaning: It is recommended to wash by hand with mild soap and warm water; a dishwasher can damage the glass and alter its clear properties.
• Storage: Store the glass in a cabinet or room where it is not subjected to knocks and vibrations.

Origin and use in whisky tasting

• The name copita derives from Spanish and means 'little cup'; originally associated with sherry and Jerez tastings.
• In whisky tasting, copita has proven useful in enabling the identification of aroma notes, making it popular among professional and enthusiastic tasters.