The color of a spirit refers to its visual appearance : its hue, its brightness, its reflections. It varies depending on the raw material (molasses, cane juice, cereals, etc.), the distillation method, but especially the aging in barrels. A careful eye can therefore already guess certain characteristics, such as the type of spirit, its age, or its aromatic intensity, even before plunging your nose into it!

Better still , the color evolves over time and depending on the barrels used. Observing the nuances provides valuable clues about the aging process, the expected aromas, and sometimes even the richness on the palate.

Implementation:

Young rums and whiskies

Crystalline, transparent: white rum, cachaça, or new make whisky, unaged, fresh, lively.
Pale gold: slightly aged, discreet wood influence, light notes of vanilla or spices.

Aged rums and whiskies

Golden to copper : several years in barrels, more complex aromas, woody, spicy, delicious.
Amber to mahogany : long aging, intense wood extraction, deep aromas of caramel, cocoa, dried fruits, tobacco.
Very dark, almost black : sometimes linked to a very toasted barrel, to a particular finish (sherry, port, etc.) or to the addition of caramel coloring (be careful, color ≠ quality guarantee).

The intensity of the color, its brilliance and its clarity provide valuable clues about the quality, style and sometimes even the aging of the spirit.

Implementation:

• Spirit brightness : It can be bright, sparkling, or matte, dull, or even dull. A beautiful brightness often indicates a well-distilled and well-aged spirit, while a dull appearance may indicate imperfect filtration or less controlled aging.
• Clarity : It can be crystalline, clear, transparent, slightly hazy, or even cloudy. Be careful! A slight cloudiness is not always a defect: some producers choose not to chill-filter to preserve the aromas.
• Color intensity : pale, deep, dark, dense, thick. The longer a spirit ages in a barrel, the darker it tends to become, but the intensity also depends on the type of barrel used (new, toasted, ex-sherry, ex-bourbon, etc.).
• Luster : crystalline, brilliant, bright, matte, dull. A brilliant luster can be a sign of fine distillation and a balanced spirit, while a duller luster can betray a more rustic quality.

Plant aromas evoke plants, herbs or vegetables.

Example : A rum with hints of mint, eucalyptus or cut grass.

The sweet aromas bring sweet and gourmet touches.

Example : An old rum with nuances of honey, caramel or licorice.

Mineral aromas are reminiscent of stones, chalk or flint.

Example : A lightly peaty whisky with notes of flint or wet chalk.

Oily aromas provide a greasy and creamy sensation.

Example : A rich whisky with notes of walnut, olive or flax oil.

Marine aromas evoke sea spray, salty air or seaweed.

Example : A Scotch whisky from the islands marked by saline notes, seaweed or sea air.

Floral aromas are reminiscent of fresh, dried or scented flowers.

Example : A spirit with notes of jasmine, orange blossom or rose.

Sweetness refers to the perception of sweetness brought either by residual sugars (notably in arranged rums, liqueurs) or by naturally sweet aromas (such as honey, vanilla, caramel). This sweetness can bring roundness, balance bitterness or alcohol, and make the spirit more indulgent.

A spirit can be:

0: completely dry, no sweetness

1: barely soft, very discreet

2: slightly sweet, noticeable but fine

3: moderately sweet, well balanced

4: markedly sweet, delicious and round

5: very sweet, rich and enveloping

6: extremely sweet, syrupy, almost liqueur-like

Acidity or freshness in a spirit brings liveliness, lightness, and tension. It is particularly present in certain white rums, gins, or eaux-de-vie and gives the impression of a livelier, less heavy profile, balancing the sugar and alcohol.

A spirit can be:

0: no acidity, flat

1: very discreet, slightly fresh

2: light, bringing a little pep

3: balanced, refreshing

4: well marked, lively, lemony

5: very lively, almost biting

6: extremely acidic, dominant

Fat refers to the sensation of smoothness, fullness, and richness in the mouth. It often comes from barrel aging, the alcohol, or the overall texture of the liquid. A bold spirit coats the palate, leaves a silky or oily impression, and conveys a feeling of richness.

A spirit can be:

0: fluid, almost watery

1: slightly oily, subtle

2: flexible, a little round

3: balanced, well-enveloping

4: fat, ample, well-marked

5: very fat, very enveloping

6: extremely smooth, rich and almost creamy

Alcohol is the backbone of a spirit: it provides power, warmth, and length in the mouth. When properly controlled, it blends perfectly with the other elements; when poorly integrated, it burns, unbalances, and masks the aromas.

A spirit can be:

0: weak (watery feeling, too diluted)

1: discreet, barely noticeable

2: light, easy to drink

3: balanced, well blended with the rest

4: warm, present but controlled

5: powerful, taking the palace

6: very powerful, burning, almost aggressive

Tannins are rare in spirits but present in some barrel-aged rums, cognacs, and whiskies. They provide a sensation of astringency, a firm grip on the gums, and add structure and complexity.

A spirit can be:

0: no tannins, completely smooth

1: very soft, barely marked

2: slightly astringent

3: balanced, with a nice structure

4: marked, slightly drying

5: very tannic, dry

6: extremely astringent, almost raspy

Bitterness evokes notes of bitter plants, grapefruit, cocoa or dry wood. When well controlled, it complicates the aromatic profile; if too dominant, it overwhelms the rest.

A spirit can be:

0: no bitterness, sweet

1: very discreet

2: slightly bitter, subtle

3: clearly perceptible, balanced

4: marked, dry, planted

5: very bitter, intense

6: extremely bitter, dominant and persistent

Salty or iodized flavors are reminiscent of sea spray, sea air, seaweed, or salt, particularly in certain Islay whiskies or rums made close to the sea. They give a dry, almost mineral feel.

A spirit can be:

0: without any saline note

1: very discreet, almost imperceptible

2: slightly salty, subtle marine touch

3: clearly perceptible, gives liveliness

4: marked salty, iodized

5: very salty, almost smoky

6: extremely marked, powerful and mineral

Spicy aromas evoke pepper, cinnamon, nutmeg, and ginger, adding warmth and depth. They can come from the distillate, botanical ingredients, or aging.

A spirit can be:

0: without any spice

1: slightly spicy, subtle

2: discreet, balanced presence

3: moderately spicy, warming

4: markedly spicy, piquant

5: very spicy, hot and powerful

6: intensely spicy, almost burning

Menthol brings a fresh, almost herbal or medicinal sensation. It is often found in certain gins, aquavits, and even spiced rums.

A spirit can be:

0: without any menthol note

1: very discreet

2: slightly fresh, subtle

3: clearly noticeable, refreshing

4: marked menthol, herbaceous

5: very fresh, almost spicy

6: intensely minty, powerful and dominant