La couleur d’un spiritueux désigne son aspect visuel : sa teinte, son éclat, ses reflets. Elle varie selon la matière première (mélasse, jus de canne, céréales…), le mode de distillation, mais surtout le vieillissement en fût. Un œil attentif peut donc déjà deviner certaines caractéristiques, comme le type de spiritueux, son âge ou son intensité aromatique, avant même d’y plonger le nez !

Mieux encore : la couleur évolue avec le temps et selon les fûts utilisés. Observer les nuances donne de précieux indices sur l’élevage, les arômes attendus, et parfois même la richesse en bouche.

Mise en pratique :

Rhums et whiskies jeunes

Cristallin, transparent : rhum blanc, cachaça, ou new make whisky, non vieilli, frais, vif.
Or pâle : légèrement vieilli, influence bois discrète, notes légères de vanille ou d’épices.

Rhums et whiskies vieillis

Doré à cuivré : plusieurs années en fût, arômes plus complexes, boisé, épicé, gourmand.
Ambré à acajou: long vieillissement, extraction intense du bois, arômes profonds de caramel, cacao, fruits secs, tabac.
Très sombre, presque noir : parfois lié à un fût très toasté, à une finition particulière (sherry, porto…) ou à l’ajout de caramel colorant (attention, couleur ≠ garantie de qualité).

L’intensité de la couleur, sa brillance et sa limpidité donnent des indices précieux sur la qualité, le style et parfois même le vieillissement du spiritueux.

Mise en pratique :

• Brillance du spiritueux : il peut être lumineux, éclatant, scintillant, ou au contraire mat, terne, voire éteint. Une belle brillance signale souvent un spiritueux bien distillé et bien vieilli, tandis qu’un aspect terne peut indiquer une filtration imparfaite ou un vieillissement moins maîtrisé.
• Limpidité : elle peut être cristalline, claire, transparente, légèrement voilée, voire trouble. Attention ! Un léger trouble n’est pas toujours un défaut : certains producteurs choisissent de ne pas filtrer à froid pour préserver les arômes.
• Intensité de la couleur : pâle, soutenue, foncée, dense, épaisse. Plus un spiritueux vieillit en fût, plus il tend à s’assombrir, mais l’intensité dépend aussi du type de fût utilisé (neuf, toasté, ex-sherry, ex-bourbon…).
• Éclat : cristallin, brillant, éclatant, mat, terne. Un éclat brillant peut être le signe d’une belle maîtrise de la distillation et d’un spiritueux équilibré, tandis qu’un éclat plus terne peut trahir une qualité plus rustique.

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