What is a common procedure performed after tasting spirits?

After tasting spirits, a common procedure is to spit. This practice is often utilized during professional tastings or assessments to allow the taster to evaluate the flavors and characteristics of the spirit without consuming the entire sample. Spitting helps tasters remain sober and maintains their palate's sensitivity over an extended tasting session.

Tasting events typically involve sampling multiple spirits in a short period, and spitting allows professionals to focus on their sensory analysis without the effects of alcohol consumption impairing their judgment. This method is particularly prevalent among wine and spirits professionals who must accurately assess various qualities such as aroma, taste, and finish.

While mixing, diluting with water, or storing for aging may be related activities in different contexts, they are not common procedures specifically performed immediately after tasting. Mixing and diluting can alter the original spirit's character, and aging is a process that occurs over a much longer timeframe, after initial production and bottling. Therefore, spitting stands out as the appropriate answer in a tasting context.