A clear or nearly clear tequila that retains some character associated with maturation. The contrast between appearance and flavour is its most useful distinguishing feature for staff education.
100% Agave Cristalino Tequila Read More »
A mature tequila with substantial cask influence, often inviting comparison with other aged sipping spirits. Its character should still be assessed as an expression of agave, not as an attempt to reproduce whiskey or brandy.
100% Agave Extra Añejo Tequila Read More »
An oak-matured tequila in which cooked agave meets a developed barrel character. Its educational value is the relationship between the two: a recognizably agave-based spirit with the additional structure and aromatic detail of maturation.
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A Korean spirit family encompassing restrained diluted-spirit expressions and more characterful grain distillates. It can be lightly sweet-seeming and delicate, or show pronounced rice, fermentation and maturation character. A single neutral profile would omit an important part of the category.
A soju-based flavored beverage, often fruit-led and approachable, with sweetness and alcohol balanced for its intended presentation. The family includes many formulations, so a single colour, sugar level or intensity would be misleading.
A characterful Japanese spirit family in which raw material, koji, fermentation and distillation can remain clearly expressive. Rice, barley, sweet potato, brown sugar and other permitted materials yield markedly different profiles; the entry should be taught as a family with branches.
Single Distilled Shochu Read More »
Usually a relatively restrained Japanese spirit suited to subtle neat evaluation or mixed presentation. Its defining feature is the production classification, not a guarantee of complete flavourlessness. Blending and treatment can preserve or introduce gentle cereal, savoury or maturation notes.
Multiple Distilled Shochu Read More »
A Vietnamese rice-spirit tradition with potentially delicate grain, bread-like, fruity and fermentation-derived character. ADI uses this entry broadly for rice distillate. The sensory expectation should follow the specific producer and local tradition rather than a universal national recipe.
An Indian flower-derived spirit whose profile may combine earthy, dried-fruit, floral and spicy impressions. The word flower should not lead tasters to expect perfume alone. Fermentation, distillation and treatment can produce a broader and sometimes more savoury expression.
A Filipino palm-sap spirit, most familiar internationally through coconut-nectar examples. Untreated expressions can be relatively restrained, with subtle fruit or fermentation character and a warming finish. Its raw material does not require an obvious confectionery coconut flavour.
