A highly rectified vodka retaining subtle character associated with its agricultural substrate and production. Cereal, bread, pepper, fruit, flowers or a rounded texture may distinguish examples. The expression should remain a vodka-scale nuance rather than require the intensity of a lower-proof fruit or grain distillate.
Vodka — Residual Base Character Read More »
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.
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.
A sweetened spirit whose principal identity comes from citrus. Orange, lemon, grapefruit and other citrus directions can emphasize peel oils, fresh fruit, pith bitterness or candied character. The balance between aromatic brightness and sweetness is more informative than colour alone.
An agave-based spirit carrying an intentional additional flavor outside, or more broadly than, a named protected tequila category. Fruit, flowers, herbs and spices can each provide the leading impression. There is no defensible single target colour, sweetness or finish for the entire entry.
Flavored Agave Spirit Read More »
An apple-brandy blend designed around a lighter or more restrained expression than some all-brandy products. Apple and wood can remain noticeable, but their intensity depends on the actual formulation. The class should be evaluated on balance and intended use rather than automatically ranked below apple brandy.
A brandy-based spirit flavored through real botanical material, with the botanical and fruit-spirit contributions arranged in varying proportions. Herbal, floral, citrus, root or spice character may lead. This is a broad ADI process category, not a promise of one particular flavour.
A brandy-based product with an intentional added flavor, potentially fruit, spice, herbs or another character. The added flavor may complement the base or dominate it. This entry is defined by formulation, so its sensory matrix must remain conditional rather than prescribe one sweetness or colour.
A spirit distilled from fruit press residue, most often grape skins and pulp in familiar grappa and marc traditions. It can show grape, floral, herbal, earthy or kernel-like character, with oak contributing additional detail in matured versions. Harshness is not a required feature.
Grappa / Pomace / Marc Brandy Read More »
A highly rectified fruit-derived spirit with a generally restrained aroma and flavour. Its identity is technical rather than a promise of the rich fruit-and-oak character often associated with the everyday word brandy. The absence of pronounced fruit can be consistent with the intended production approach.
