Call me a creature of habit, but I likewise find the Spanish copita to be the glass of choice for all fortified wines, not just sherry. Since I put such highly valued stock on my ability to smell, this type of glass, which accentuates the aroma of any libation, suits me best. If you are a fan of snifters, then so be it. Just stay out of the city in which I'm living. For liqueurs and superpremium tequilas and vodkas taken neat, I recommend very small one or two ounce cordial or shot glasses to concentrate the aromas and flavors.
Small compartments heighten the intensity of liqueurs, tequilas, and vodkas.
And, since only minute amounts of liqueurs and top grade tequilas and vodkas should be served, cordial and shot glasses are perfect. Serving temperatures for whiskies and brandies should be slightly warmer than cellar temperature. I suggest that fine whiskies and brandies be served at between 55 - 62 degrees Fahrenheit. Ports, oloroso and cream cherry, and madeiras should be served at cellar temperature, which is 48 - 55 degress Fahrenheit. Fino and manzanilla sherry should be served ice cold at 45 degrees Fahrenheit.