Sensory Quality System™
Distillates, liqueurs and vermouths — purity, aromatic intensity and harmony.
Spirits & Liquors Sensory Quality System™
To identify the excellence of spirits and liquors through sensory analysis, a combination of methods is employed to systematically evaluate appearance, aroma, taste, mouthfeel, texture, and balance, which is conducted using trained panels and standardized protocols.
Some of the sensory attributes evaluated
Trained panels objectively rate Spirits & Liquors using flavor wheels and sensory lexicons to rate intensities and describe attributes such as aroma notes (fruity, floral, spicy, smoky), core flavors (sweet, acidic, bitter, salty, umami), and specific textures (smoothness, oiliness, heat, viscosity) on standardized scales.
Color, clarity, viscosity, and any visible defects.
Complexity, intensity, balance, identification of both desired notes (fruit, spice, barrel aging) and defects (sulfur, ethyl acetate, oxidation).
Sweetness, acidity, bitterness, saltiness, umami, balance between components, integration of alcohol.
Smoothness, oiliness, burn, astringency, viscosity—critical in spirits for perception of quality and integration of alcohol.
Length, harmony, evolution of flavors after swallowing.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of Spirits & Liquors excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Please complete the application and submit your products for the annual Excellent Taste Awards.
