Rum with an added, identifiable flavour such as coconut, citrus, tropical fruit or another natural flavouring. A good example presents that flavour clearly while retaining enough structure to avoid a disjointed mixture of alcohol, sweetness and aroma. Rum-base prominence varies and should be described honestly.
A Brazilian cane-juice spirit with potential fresh grass, flowers, fruit, pepper and earthy complexity. Unaged expressions can be vivid and direct; wood-influenced versions may gain spice, nuts, vanilla or distinctive native-wood aromas. A coherent cane-derived character remains a useful reference across this broad family.
Rum shaped by actual botanical materials through distillation or maceration. The aromatic direction may be herbal, floral, citrus-led or spicy, with the cane-derived base contributing fruit, weight or warmth. Quality depends on integration and clarity of flavour rather than the number of botanicals used.
A Martinique cane-juice rum family combining fresh plant and fermentation expression with optional oak development. Blanc can be vivid, grassy, floral and peppery; matured expressions may add dried fruit, cocoa and spice. The best examples preserve a recognizable cane-derived foundation through their chosen maturation style.
AOC Martinique Rhum Agricole Read More »
In this ADI grouping, a predominantly sugarcane-derived spirit that may be unflavoured or flavoured. The spectrum extends from relatively neutral or cane-led distillates to strongly anise-led expressions. No single sweetness, strength or aromatic intensity can represent every product encompassed by the entry.
A Dasylirion distillate produced outside the Mexican denomination's defined territory. Potential flavours include grass, herbs, earth, fruit and roasted plant, with smoke and oak conditional on process. The geographical distinction does not create a separate mandatory sensory profile or a presumption of quality.
A northern Mexican Dasylirion spirit with potentially grassy, earthy, herbal, roasted and fruity character. Smoke can be present but is not obligatory. Good examples retain distinct plant and fermentation expression beneath any roasting or maturation influence, with alcohol proportionate to their aromatic concentration.
A spirit whose fermentable origin is honey. Depending on honey source, fermentation and degree of rectification, it may be delicately floral and lightly waxy or comparatively neutral. A successful expression is clean and coherent; honey origin does not require the finished distillate to taste like liquid honey.
Somel (Honey Spirit) Read More »
A deliberately open category for spirits that do not fit ADI's regular entries. There is no single legitimate colour, aroma, sweetness or strength target. Evaluation begins with the producer's declared concept, raw materials and process, then asks whether the liquid communicates that concept with balance and definition.
Other Specialty Spirits Read More »
A concentrated flavouring ingredient intended to season drinks, commonly with strong bitterness and highly expressive botanical aromas. Quality lies in its contribution at an appropriate recipe dose, not in ease of drinking undiluted. Citrus, spice, herbs, roots, flowers or cacao may define individual products.
Non-potable Bitters Read More »
