A sweetened coffee-flavored spirit ranging from roast-led and bittersweet to rich, dessert-like expressions. Coffee may bring chocolate, nut, fruit or floral associations in addition to familiar roasted notes. The base spirit and sweetening should support the intended coffee character.
A Goan spirit with two major raw-material traditions: cashew apple and coconut-palm sap. Cashew examples can be vividly fruity and pungent; coconut-sap expressions have a different fermentation character and should not be expected to taste like sweet coconut cream.
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.
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 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.
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 broad family of distilled agave products whose identity is established by raw material and production, rather than a single protected regional name. Expressions can emphasize green vegetation, cooked plant, fruit, fermentation or wood. A restrained example is not necessarily less representative than an intensely aromatic one.
A Venezuelan agave spirit with a regional identity distinct from Mexico's better-known categories. Expect a spectrum of plant, fruit, earth and cooking-derived impressions rather than a fixed requirement for strong smoke. Product-level evidence is especially important in this comparatively diverse, less internationally standardized market.
A Chiapan spirit whose identity begins with collected agave sap. It offers an important contrast to spirits made by cooking harvested agave hearts. Its character can be delicate or assertive, and fermentation and maturation choices require more attention than a simple assumption of roasted-agave flavour.
A mezcal production category that can offer vivid agave, fruit, earth and fermentation character. Some examples feel especially textured or layered, but the name should not be taught as a guaranteed level of smoke, rusticity or quality.
