A sweetened spirit led by non-citrus fruit, ranging from fresh and tangy berry styles to rich orchard-fruit or tropical expressions. Fruit intensity, acidity, sweetness and texture can vary independently. The named fruit should provide a coherent identity even when the style is deliberately rich.
The broad grain-distillate family, retaining grain-derived character and developing a range of fruit, cereal, wood and spice expressions. ADI also places whiskey distilled from bourbon or rye mash within this entry. Its breadth makes a single narrow sensory target inappropriate; the specific production should guide interpretation.
Whiskey combined with a declared added flavour, from fruit and honey to spice, coffee or other ingredients. The flavour may support recognizable whiskey or dominate it. Quality rests on a clear intended character and balance between flavour, alcohol, sweetness and any bitterness or acidity.
A vodka-based product in which a declared added flavour supplies the main sensory identity. The range includes fresh fruit, citrus, vanilla, spice and savoury ingredients. A successful example expresses its intended flavour clearly with integrated alcohol and sweetness appropriate to the recipe.
A vodka-derived spirit flavoured with real botanical materials, potentially emphasizing fruit, flowers, herbs, vegetables or spice. The relatively quiet base can let delicate or savoury ingredients stand out. Quality depends on definition, freshness and integration rather than resemblance to juniper-led gin.
A rum-based maceration in which fruit, spices, leaves, peels or other ingredients create a distinctly prepared flavour profile. It can be bright and fresh, rich and dessert-like, herbal or gently bitter. The best examples show recognizable ingredients, integrated alcohol and sweetness proportionate to their intended expression.
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.
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 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 honey-derived distillate with an additional declared flavour. Floral or softly waxy fermentation character may support fruit, herbs or spices, but the added ingredient can dominate. Successful examples integrate the two rather than rely on sweetness to obscure indistinct or coarse spirit character.
Flavored Somel (Honey Spirit) Read More »
