Spirits entered into ADI’s International Spirits Competition are separated into flight first by their class and then by their category within that class. ADI reserves to right to reclassify a spirit from how it was entered, but we will only do so if there is a compelling reason. Spirits incorrectly classified during registration may receive lower marks.
The prospective categories for entry are:
| Spirit Class | Spirit Category | Definition |
|---|---|---|
| Agave | 100% Agave Tequila^ | As defined in the NOM 006 Mexican Standards |
| Agave | Agave Spirit | Any distilled spirit produced from a fermented mash of agave pinas and/or syrups, distilled less than 95% ABV and bottled at not less than 40% ABV. |
| Agave | Bacanora^ | As defined in the NOM 168 Mexican Standards |
| Agave | Cocuy^ | An agave spirit with a Denomination of Origin produced in Venezuela |
| Agave | Comiteco^ | A Mexican spirit produced in the southern state of Chiapas around the city of Comitán de Domínguez, based on the fermentation of the aguamiel (agave sap) of the maguey Comiteco (agave Atrovirens Haw) |
| Agave | Flavored Agave Spirit | Any distilled spirit produced from a fermented mash of agave pinas and/or syrups, distilled less than 95% ABV, flavored through distillation, maceration, or other flavoring methods, and may be bottled at less than 40% ABV. |
| Agave | Flavored Bacanora^ | As defined in the NOM 168 Mexican Standards |
| Agave | Mezcal Ancestral^ | As defined in the NOM 70 Mexican Standards |
| Agave | Mezcal Artisanal^ | As defined in the NOM 70 Mexican Standards |
| Agave | Mezcal^ | As defined in the NOM 70 Mexican Standards |
| Agave | Miske^ | An agave spirit with a Denomination of Origin produced in Ecuador |
| Agave | Raicilla^ | As defined in the Denomination of Origin |
| Agave | Tequila^ | As defined in the NOM 006 Mexican Standards |
| Asian Spirits | Arrack | A traditioanl spirit made in India, Indonisia, and other Asian countires made from a fermented wash of plam sugar/palm sap or a mixture of rice and sugar cane. |
| Asian Spirits | Baijiu | A traditional Chinese grain spirit, Baijiu ferments sorghum, rice, wheat, corn and or millet using Qu (a yeast and microbial culture) in solid-state before distillation. Post distillation baijiu may be bottled unaged or rested in clay or stainless steel containers. |
| Asian Spirits | Feni | A traditional Indian spirit from Goa distilled from a fermented mash of palm sap or cashew fruit. |
| Asian Spirits | Lambanog | A traditional Filipino spirit distilled from a fermented wash of palm sap. |
| Asian Spirits | Shochu - Multipul Distilled | A traditional Japanese spirit distilled mulitiple times from a koji fermented mash of rice, barley, sweet potato, brown sugar, or buckwheat. |
| Asian Spirits | Shochu - Single Distilled | A traditional Japanese spirit distilled in a single pass from a koji fermented mash of rice, barley, sweet potato, brown sugar, or buckwheat. |
| Asian Spirits | Soju | A traditional Korean spirit produced from discontinuous distillation to not more than 85% ABV of a fermented mash developed from the basic constituents of a starch source, yeast and water. |
| Brandy | Aged Fruit Brandy (Other than grape or apple) | A brandy distilled to not more than 85% ABV from the fermented juice or mash of whole, sound, ripe other fruit or other fruit wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine, or 30 percent by volume of the lees of such wine, or both, aged in oak barrels, and bottled at not less than 40%ABV. |
| Brandy | Aged Grape Brandy | As defined in the US Standards of Identity |
| Brandy | Apple Brandy / Applejack | As defined in the US Standards of Identity |
| Brandy | Armagnac^ | As defined By French Law |
| Brandy | Blended Applejack | As defined in the US Standards of Identity |
| Brandy | Calvados^ | As defined By French Law |
| Brandy | Cognac^ | As defined By French Law |
| Brandy | Flavored Brandy | As defined in the US Standards of Identity |
| Brandy | Grappa/Pomace/Marc Brandy | As defined in the US Standards of Identity |
| Brandy | Neutral Brandy | As defined in the US Standards of Identity |
| Brandy | Pisco Chileno^ | As defined by Chilean Law |
| Brandy | Pisco Peru^ | As defined by Peruvian Law |
| Brandy | Unaged Fruit Brandy | An unaged brandy distilled to not more than 85% ABV from the fermented juice or mash of whole, sound, ripe other fruit or other fruit wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine, or 30 percent by volume of the lees of such wine, or both, and bottled at not less than 40%ABV. |
| Brandy | Unaged Grape Brandy | An unaged brandy distilled to not more than 85% ABV from the fermented juice or mash of whole, sound, ripe grapes or grape wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine, or 30 percent by volume of the lees of such wine, or both, and bottled at not less than 40%ABV. |
| Gin | Aged Gin | Any gin rested/matured in new or used wood barrels. |
| Gin | Classic Gin | Gin that derives its primary flavor from juniper, often described as London Dry. |
| Gin | Compound Gin | Gin made from the blending of single botanical distillates including the distillate of juniper, or neutral spirit flavored with extracts. |
| Gin | Contemporary Gin (includes New Western and American Dry) | Gin that includes juniper but derives its primary flavors from other botanicals. |
| Gin | Cordial Gin | Also know as Gin Liqueur defined in the US Standards of Identity |
| Gin | Flavored Gin | As defined in the US Standards of Identity |
| Gin | Navy-Strength Gin | Gin bottled at or above 57% ABV. |
| Gin | Old Tom Gin | Sugar sweetened, botanically sweetened, or botanically intense gin that may be rested in wood barrels. |
| Gin | Signature Botanical Gin | A gin that identifies a small number botanical other than juniper that is meant to be highlighted and take the forefront with juniper in a secondary role. |
| Liqueur | Citrus Liqueur | A liqueur flavored through distillation, maceration, and or extract of one or more citrus fruit peels, flesh, or juice. |
| Liqueur | Coffee Liqueur | A liqueur flavored through distillation, maceration, and or extract of coffee beans, grounds or brewed coffee. |
| Liqueur | Cream Liqueur | A liqueur that includes the addition of cream. |
| Liqueur | Fruit Liqueur | A liqueur flavored through distillation, maceration, and or extract of one or more fruit peels, flesh, or juice, that does not include citrus as the primary flavor. |
| Liqueur | Herbal/Botanical/Spiced Liqueur | A liqueur flavored with any number of herbs, botanicals, and or spices. |
| Liqueur | Nut Liqueur | A liqueur flavored through distillation, maceration, and or extract with one or more tree nuts. |
| Liqueur | Other Liqueur | A liqueur that does not fit into any of the other liqueur categories, may include spirit liqueurs (rum, gin, whiskey etc.) |
| No/Low ABV | 0 ABV Mixer | An alcohol free mixer such as tonic, bloody mary mix or batched mix meant to be combined with a spirit to prepare a cocktail. |
| No/Low ABV | Spirit Alternative | An alcohol free drink that may be flavored through distillation, maceration or other flavor additives meant to mimic a known spirit category or a novel base for an alcohol free cocktail. |
| Ready to Drink | Ready to Drink | Any classic or novel cocktail such as spirits and or mixers that are pre-batched, requires no additional preparation and is expected to be enjoyed directly from the container. |
| Ready to Drink | Ready to Serve | Any classic or novel cocktail such as spirits and or mixers that are pre-batched that requires additional preparation such as chilling or dilution with ice or added garnish and served in a glass separate from the container. |
| Specialty | Absinthe | A spirit with a main characteristic derived from the combination of Grand Wormwood (Artemisia Absinthium), Fennel (Foeniculum vulgare) and Anis Seed (Pimpinella Anisum) produced by the distillation of spirits with Grand Wormwood, Fennel, Anis and other herbs and botanicals and bottled at not less than 45% ABV. No sugar may be added. |
| Specialty | Aperitif Wine | A wine that has been infused with botanicals and may be fortified with neutral brandy. |
| Specialty | Aquavit | A distilled spirit that derives its main characteristic flavor from carraway or dill and bottled at no less than 40% ABV. |
| Specialty | Bier Schnapps | A spirit distilled from beer made from malted barley and hops. |
| Specialty | Flavored Somel (Honey Spirit) | A spirit distilled from at least 51% honey to which any natural flavoring materials have been added, with or without the addition of sugar. |
| Specialty | Fortified Wine | A wine that has been fortified by adding neutral grape spirit, or brandy, to the wine during the production process. |
| Specialty | Genever (Non-GI) | A spirit distilled from a grain base with juniper and other botanicals, and may be blended with neutral spirit or may be rested in wood barrels. |
| Specialty | Jenever^ | A spirit made from the fermented mash of grains, usually rye, corn, barley, and wheat and distilled with juniper and other botanicals or made from a blend of malt spirt and botanical spirit. Genever may be contain up to 20g of sugar per liter and can only be produced in Belgium, The Netherlands, Departments Nord and Pas- de-Calais in France as well as German Bundesländer Nordrhein-Westfalen and Niedersachsen in Germany. |
| Specialty | Moonshine | Any spirit distilled from a fermented mash of sugar, grain, or a mixture of both that is also marketed as Moonshine. Moonshine may be aged and or flavored. |
| Specialty | Non-potable Bitters | A cocktail additive, not meant for straight consumption, which is produced through extraction of various botanicals and bittering agents via alcohol or glycerin. |
| Specialty | Other Specialty Spirits | Some other innovative spirit that does not fit any of the regular spirit categories. |
| Specialty | Somel (Honey Spirit) | Somel is a spirit using only 100% honey as the primary fermentable substrate |
| Specialty | Sotol^ | A distilled spirit made from Dasylirion wheeleri plant in the Mexican States of Chihuahua, Coahuila, and Durango. The pinas are cooked in above ground ovens and distilled in column stills. |
| Sugar Cane Spirit | AOC Martinique Rhum Agricole^ | As defined By French Law |
| Sugar Cane Spirit | Cachaça^ | As defined By Brazilian Law |
| Sugar Cane Spirit | Column Still Rum | A spirit distilled in a column still from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses, or other sugar cane by-products, to no more than 95% ABV and bottled at not less than 40% ABV. The spirit may be aged in oak barrels. |
| Sugar Cane Spirit | Flavored Rum | As defined in the US Standards of Identity |
| Sugar Cane Spirit | Navy-Style Rum | A high ester rum produced through distillation and or blending and modeled after the British Navy Rum blend. Must be bottled at not less than 40% ABV. |
| Sugar Cane Spirit | Overproof Rum | A rum bottled at not less than 57% ABV. |
| Sugar Cane Spirit | Pot Still Rum | A spirit distilled in a pot still from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses, or other sugar cane by-products, to no more than 95% ABV and bottled at not less than 40% ABV. The spirit may be aged in oak barrels. |
| Sugar Cane Spirit | Pot-Column Blended Rum | A spirit blended from distillates individually produced in pot and column stills from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses, or other sugar cane by-products, to no more than 95% ABV and bottled at not less than 40% ABV. The spirit may be aged in oak barrels. |
| Sugar Cane Spirit | Rhum Arrangé | A traditional flavored rum originally from the French islands in the Indian Ocean, and Caribbean in which various ingredients such as leaves, fruits, seeds, rinds or spices have been macerated. |
| Sugar Cane Spirit | Spiced Rum | A rum flavored though distillation, maceration of other flavoring additions of spices and bottled at not less than 40% ABV. |
| Sugar Cane Spirit | Sweet Cachaça^ | As defined By Brazilian Law |
| Vodka | Aged Vodka | A vodka that has been rested or matured in a non-neutral wood barrel from which it extracts flavors and color. |
| Vodka | Botanical Vodka | A vodka that has been flavored through the distillation or maceration of real botanicals, not extracts. Any color is the result of post-distillation maceration of real botanicals. |
| Vodka | Flavored Vodka | As defined in the US Standards of Identity |
| Vodka | Vodka - Neutral Character | As defined in the US Standards of Identity |
| Vodka | Vodka - Residual Base Character | A spirit that has been distilled at or above 95% ABV in such away that it retains some residual flavor from its agricultural base. |
| Whiskey | American Single Malt Whiskey | As defined by the American Single Malt Whiskey Commission |
| Whiskey | Blended Whiskey (includes blended bourbon, blended straight whiskeys etc.) | As defined in the US Standards of Identity |
| Whiskey | Bourbon | As defined in the US Standards of Identity |
| Whiskey | Corn Whiskey | As defined in the US Standards of Identity |
| Whiskey | Flavored Whiskey | As defined in the US Standards of Identity |
| Whiskey | International Single Malt Whisky | A whiskey distilled from a fermented mash of grain at less than 95% ABV. The whiskey must be stored in wooden barrels and bottled at not less then 40% ABV. |
| Whiskey | Irish Blended Whiskey^ | As defined in The Irish Whiskey Technical File |
| Whiskey | Irish Grain Whiskey^ | As defined in The Irish Whiskey Technical File |
| Whiskey | Irish Single Malt Whiskey^ | As defined in The Irish Whiskey Technical File |
| Whiskey | Irish Single Pot-Still Whiskey^ | As defined in The Irish Whiskey Technical File |
| Whiskey | Japanese Whisky^ | As defined by the Japan Spirits & Liqueurs Makers Association |
| Whiskey | Light Whiskey | As defined in the US Standards of Identity |
| Whiskey | Non-typical Whiskey | A whiskey distilled from a fermented mash of at least 51% one non-typical grain (oats, millet, triticale etc.) or pseudocereal (amaranth, buckwheat, quinoa etc.) to not more then 80% ABV, stored in new charred oak barrels at not more than 62.5% ABV, and bottled at not less than 40% ABV. |
| Whiskey | Rye Whiskey | As defined in the US Standards of Identity |
| Whiskey | Scottish Blended Malt Whisky^ | As defined in the Scotch Whisky Regulations |
| Whiskey | Scottish Blended Whisky^ | As defined in the Scotch Whisky Regulations |
| Whiskey | Scottish Grain Whisky^ | As defined in the Scotch Whisky Regulations |
| Whiskey | Scottish Single Malt Whisky^ | As defined in the Scotch Whisky Regulations |
| Whiskey | Spirit Whiskey | As defined in the US Standards of Identity |
| Whiskey | Tennessee Whiskey | As defined in Tennessee State Law |
| Whiskey | US Malt Whiskey | As defined in the US Standards of Identity |
| Whiskey | Wheat Whiskey | As defined in the US Standards of Identity |
| Whiskey | Whiskey (includes whiskey distilled from bourbon mash, rye mash etc.) | As defined in the US Standards of Identity |
| Whiskey | White Whiskey | A whiskey distilled from a fermented mash of grain at less than 95% ABV. The whiskey may be stored in oak barrels and bottled at not less then 40% ABV. |
^Must comply with US, EU or other relevant international regulation.
If and international distillery so chooses, they may submit a grain spirit to be judged as a whiskey, as defined in the US Standards of Identity, even if the spirit cannot be labeled whiskey in its country of origin. However, ADI will not judge international grain spirits as a bourbon or Tennessee whisky.
