Sensory guide for spirit evaluation

[robertbirnecker]

Dear ADI members,

Due to many requests, I have decided to make our sensory guide available for everybody on this forum.

I hope it helps a few people to evaluate their spirits better.

http://www.kothecons...sory-guide-2010

All the best,

Robert

Robert Birnecker

Kothe Distilling Technologies

Kothe Consulting

Award winning handcrafted German engineered potstills for the production of high quality fruit and grain spirits, as well as bioethanol. "Kothe Destillationstechnik" uses patented technology to specially engineer each still with solid quality and energy saving compounds to meet the particular needs of each distiller. Kothe Distilling Technologies is the sole representative of "Kothe Destillationstechnik" in North America, Canada, and Mexico.

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Kothe Distilling Technologies Inc.

5121 N. Ravenswood Ave

Chicago, IL 60640

www.kothe-distilling.com

www.kotheconsulting.com

(312) 878 7766

[Copperstill]

Dear ADI members,

Due to many requests, I have decided to make our sensory guide available for everybody on this forum.

I hope it helps a few people to evaluate their spirits better.

http://www.kothecons...sory-guide-2010

All the best,

Robert

First off thanks for posting this. After briefly reading through this doc. I have a few questions regarding elements in it. In the descriptions of what your looking for in each distillate there are statements like (plum)"Cinnamon like aromas are unwanted, slight bitterness is OK." (apricots/ peaches) " An almond aroma is unwanted in these distillates.". I know how both theses characteristics are created in the final products but what I want to know is why you think that these aromas can't exist in the final product and add a positive element or additional complexity as long as they are not obtrusive?

Sincerely,

BW

[half pint]

Thanks Robert, it is very kind of you and appreciated.

Hope Lion and Sonat are well.