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 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 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.
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.
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 presented at elevated bottling strength, potentially increasing aromatic concentration, warmth and persistence. It may be unaged and vividly fruity, aged and oak-rich, or comparatively restrained. High proof is a strength distinction, not a guarantee of heavy fermentation character, sweetness or superior quality.
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.
A highly rectified spirit given flavour and colour through contact with a non-neutral wooden barrel. Expect a comparatively restrained base beneath wood-derived vanilla, toast, spice and tannin, with intensity depending on the actual treatment. This is an ADI competition category whose name conflicts with ordinary U.S. vodka labelling rules.
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 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.
