Spirit Style Guide

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Spirit Style Guide

The Spirit Style guide is intended to develop a common language for distillers. It should serve as a guide to distillers so that everyone, when speaking about a specific style of spirit, means the same thing. Since we cannot openly discuss our hobby what we call our spirits varies. By developing a Spirit Style Guide we can recognize traditional spirits and then begin to expand and experiment. Currently in the US we have the TTB's Standards of Identity (27 CFR 5.22). The SOIs cover commercial spirits and only a small number of categories/classes. This guide will cover a greater number of spirits and derivatives.

As an example here is the Beer Style guide

US TTB Standards of Identity

In the US, the TTB (Alcohol and Tobacco Tax and Trade Bureau) creates the Standards of Identity (SOI). They are the legal definitions of what you can, but are not required, to call a spirit. TTB's SOI: 27 CFR § 5 Subpart I - The standards of identity and in table format. For Home distillers these categories are good to understand the requirements for legally calling something a particular name. Other Labeling requirements here: TTB's Labeling and Advertising of Distilled Spirits: 27 CFR § 5

Base Spirit Categories

Grain Based Spirits

Any spirit derived from grains including barley, corn, wheat, oats. This category include Whiskey and whiskey subtypes: Bourbon, Rye, Scotch.

Sugar Based Spirits

This covers Sugar Cane, Sugar Beet, or Sorghum derived spirits. This category includes Rum and its derivatives.

Sugarhead

A specific hybrid subcategory of flavored Sugar based spirits. A spirits that uses refined sugar as a fermentation base and will have a flavoring agent added during fermentation. See Sugarheads

Fruit Based Spirit

Any spirit derived from fruits or fruit pomace. This category includes brandy and marc. It is common practice to use sugar to boost ABV in a wash. In general this would not be considered a Sugarhead as it is common practice.

Botanical Spirit

Any spirit that normally uses a previously distilled spirit as a base and then adds botanicals before or during distillation. The most common bases are neutral grain spirit (NGS), rum, or brandy. It can include vapor infusions, macerations, or tinctures added before distillation. This includes Gin, flavored vodkas, Aquavit, Pastis, kirshwasser. There are some other styles that do add flavoring during fermentation like Genever Gin or Sugarheads. Distilled Botanical spirits will always be clear.

Compounded Spirit

Any spirit that normally uses a previously distilled spirit as a base and then adds botanicals after distillation. The most common bases are neutral grain spirit (NGS), rum, or brandy. It can include macerations or tinctures. This includes Limoncello, Amari, Bitters, and Krauterlikor. Compounded spirits are usually colored or hazy.

Hybrid Spirit

A spirit that has more than one fermentation source. This category include Sweet Feed whiskey.

Other

A spirit that uses a fermentation source other than any of the above. This includes potatoes, Citrus Molasses, or other non-traditional fermentation bases. When using this category please state the fermentation source in parentheses after Other. e.g. Other (Potatoes), Other (Tamarind).

Spirit Styles

Whiskey - American

Category: Grain Based Spirit
Description: A lightly flavored all grain spirit.
Primary use: Straight or mixer
Bottled ABV: 40% to 50%
Wash: There is no distinct grain bill other than it must be 100% grain based.
Cuts: Hearts cut with little heads or tails.
Aging: Aged in new charred oak barrels.
Color: Varies from clear to light amber.
Clarity: Very clear.
Aroma: Light graininess.
Flavor: Light to medium grain, light to medium oak, low ester profile.
Post Distillation Flavoring: Drawn from aging on oak

Whiskey - Rye

Category: Grain Based Spirits
Description: A medium to strongly flavored Grain whiskey. The mash bill should contain at least 51% Rye
Cuts: Wider than American Whiskey.
Primary use: Mostly Straight
Bottled ABV: 40-65%
Wash: 51% to 100% Rye with other grains filling in the rest of the grain bill. Barley and wheat are very common with Rye.
Aging: Aged in new barrels. The wider the cuts the longer it will need aging.
Color: medium to dark amber
Clarity: Clear
Aroma: Earthy, spicy, rye
Flavor: Strong Rye, earthy, spicy
Post Distillation Flavoring: Drawn from aging on oak

Whiskey - Monongahela (Mon) or Pennsylvania Rye

Category: Grain Based Spirits
Description: A strongly flavored Grain whiskey. The mash bill should contain at 80% or more Rye. Mon Rye is considered the strongest flavored whiskey. Mon Rye should be a punch in the face. It isn't for the timid.
Cuts: Wide, a fair amount of heads/tails.
Primary use: Straight or a mixer
Bottled ABV: 40-65% - Cask strength is best.
Wash: 80% to 100% Rye with the rest usually Barley to keep the strength of flavor or Wheat or Corn to temper it.
Aging: Aged in new barrels. The wider the cuts the longer it will need aging.
Color: medium to dark amber
Clarity: Clear
Aroma: Strong earthy, very spicy, strong rye bite
Flavor: Strong earthy, very spicy, strong rye bite
Post Distillation Flavoring: Drawn from aging on oak

Whiskey - Maryland Rye

Category: Grain Based Spirits
Description: A medium to strongly flavored Grain whiskey. The mash bill should contain at least 51% Rye. Maryland Rye is a high Rye whiskey that is tempered down from Mon Rye usually with Wheat or Corn. Maryland Rye should feel like a good slap to the face.
Cuts: Wider than American Whiskey but not as much as Mon Rye
Primary use: Straight or as a mixer
Bottled ABV: 40-65%
Wash: 51% to 100% Rye with Wheat or Corn filling in the rest.
Aging: Aged in new barrels. The wider the cuts the longer it will need aging.
Color: medium to dark amber
Clarity: Clear
Aroma: Medium to heavy earthy, spicy, rye
Flavor: Strong Rye, earthy, spicy
Post Distillation Flavoring: Drawn from aging on oak

Whiskey - Bourbon

Category: Grain Based Spirits
Description: A medium to strongly flavored Grain whiskey. The mash bill should contain at least 51% Corn.
Cuts: Varies, can be narrow hearts cut to a wide for more character.
Primary use: Straight or as a mixer
Bottled ABV: 40-65%
Wash: 51% Corn with Barley, Wheat or Rye filling in the rest.
Aging: Aged in new charred barrels. The wider the cuts the longer it will need aging.
Color: medium to dark amber, some will be blackened from the charred barrels.
Clarity: Clear
Aroma: Strongly oaky, little esters, little to lightly smokey from the charred barrels
Flavor: Strongly oaky, little esters, little to lightly smokey from the charred barrels
Post Distillation Flavoring: Drawn from aging on oak

Whiskey - Tennessee whiskey

Category: Grain Based Spirits, a geographical variant of Bourbon.
Description: Legal Definition A medium to strongly flavored Grain whiskey. The mash bill should contain at least 51% Corn. Must use the Lincoln Country Process.
Cuts: Varies, can be narrow hearts cut to a wide for more character.
Primary use: Straight or as a mixer
Bottled ABV: 40-65%
Wash: 51% Corn with Barley, Wheat or Rye filling in the rest.
Aging: Aged in new charred barrels. The wider the cuts the longer it will need aging.
Color: medium to dark amber, some will be blackened from the charred barrels.
Clarity: Clear
Aroma: Strongly oaky, little esters, little to lightly smokey from the charred barrels
Flavor: Strongly oaky, little esters, little to lightly smokey from the charred barrels
Post Distillation Flavoring: Drawn from aging on oak

Whiskey - Corn

Category: Grain Based Spirits
Description: A light to medium flavored Grain whiskey. The mash bill should contain at least 80% Corn. Per the TTB SOIs, this is the only whiskey that can be legally called whiskey without aging in oak barrels.
Cuts: Fairly narrow hearts cut.
Primary use: Straight or as a mixer
Bottled ABV: 40-65%
Wash: 80-100% Corn with Barley, Wheat or Rye filling in the rest.
Aging: Aged in new or used charred barrels. The wider the cuts the longer it will need aging.
Color: no color if newmake, light to medium to dark amber if aged, some will be blackened from the charred barrels.
Clarity: Clear
Aroma: Simple and fairly light aroma of corn, oak if aged, no esters, little to lightly smokey from the charred barrels
Flavor: Simple corn flavor, corn sweetness,oak, little to lightly smokey from the charred barrels
Post Distillation Flavoring: Drawn from aging on oak

Whiskey - Single Malt

Category: Grain Based Spirits
Description: A medium to strongly flavored 100% malted barley whiskey.
Cuts: Vary but they are wider than American Whiskey.
Primary use: Mostly drunk straight.
Bottled ABV: 40-65%
Wash: 100% malted barley
Aging: Can be aged in new or used barrels, typically ex-bourbon. The wider the cuts the longer it will need aging.
Color: medium to dark amber
Clarity: Clear
Aroma: Everything from light malt to heavy peat smoke, low ester to very high ester profile.
Flavor: Light to heavy barley grain, light to Heavy oak, low ester to very high ester profile.
Post Distillation Flavoring: Drawn from aging on oak, some sherry or other wines

Whiskey - Scottish Style: Speyside

Category: Grain Based Spirits
Description: A strongly flavored, none to medium peated, single malt whiskey.
Cuts: Slightly wider than American Whiskey.
Primary use: Mostly drunk straight.
Bottled ABV: 40-65%
Wash: 100% malted barley
Aging: Can be aged in new or used barrels, typically ex-bourbon or ex-sherry barrels. The wider the cuts the longer it will need aging.
Color: medium to dark amber
Clarity: Clear
Aroma: None to medium peat, light to heavy esters
Flavor: None to medium peat, light to heavy esters, oak flavor based on age in barrel. Speysides are the lightest flavored Single Malts. They tend to be sweeter than other Single Malts due to addition of wine contributions from barrels.
Post Distillation Flavoring: Drawn from aging on oak, some sherry or other wines

Whiskey - Scottish Style: Highland

Category: Grain Based Spirits
Description: A strongly flavored, light to medium peated, single malt whiskey.
Cuts: Highland styles tend to have very wide cuts.
Primary use: Mostly drunk straight.
Bottled ABV: 40-65%
Wash: 100% malted barley
Aging: Can be aged in new or used barrels, typically ex-bourbon. The wider the cuts the longer it will need aging.
Color: medium to dark amber
Clarity: Clear
Aroma: Light to heavy peat, light esters, complex and earthy
Flavor: Light to heavy peat, light esters, complex and earthy, oak flavor based on age in barrel
Post Distillation Flavoring: Drawn from aging on oak, some sherry or other wines

Whiskey - Scottish Style: Lowland

Category: Grain Based Spirits
Description: A medium flavored, no to lightly peated, single malt whiskey. Triple distillation is common, similar to an Irish style.
Cuts: Lowland styles have wide cuts, but narrow than other Scottish styles.
Primary use: Straight or as a mixer
Bottled ABV: 40-65%
Wash: 100% malted barley
Aging: Can be aged in new or used barrels, typically ex-bourbon. The wider the cuts the longer it will need aging.
Color: medium to dark amber
Clarity: Clear
Aroma: No to Light peat, little esters.
Flavor: No to Light peat, light esters, oak flavor based on age in barrel
Post Distillation Flavoring: Drawn from aging on oak, some sherry or other wines

Whiskey - Scottish Style: Islay

Category: Grain Based Spirits
Description: A strongly flavored, medium to forest fire heavily peated, single malt whiskey.
Cuts: Islay cuts are a mix of hearts/tails for Laphroaig and very wide for a Lagavulin style.
Primary use: Mostly drunk straight.
Bottled ABV: 40-65%
Wash: 100% malted barley
Aging: Aged in used barrels for a long time, mostly ex-bourbon and some ex-sherry. Islay styles tend to need longer aging as the smoke aroma/flavor presents strongest in the tails and tails need a while to age out.
Color: medium to dark amber
Clarity: Clear
Aroma: Medium to heavy peat, light to heavy esters
Flavor: Medium to heavy peat, leathery, oak flavor based on age in barrel.
Post Distillation Flavoring: Drawn from aging on oak, some sherry or other wines

Whiskey - Irish

Category: Grain Based Spirits
Description: A mildly flavored, no to medium peat, whiskey. If pot distilled it is common to triple distill. Continuous Column stills are common, including blends of the two.
Cuts: Mostly hearts, distilled to a high ABV to create a lighter spirit.
Primary use: Straight or a mixer.
Bottled ABV: 40-65%
Wash: A mixture of grains, but usually containing a fair amount of unmalted grains.
Aging: Aged in ex-bourbon. Rarely new barrels.
Color: medium to dark amber
Clarity: Clear
Aroma: Medium to heavy peat, light to heavy esters
Flavor: Medium to heavy peat, leathery, oak flavor based on age in barrel.
Post Distillation Flavoring: Drawn from aging on oak, some sherry or other wines

Whiskey - Irish Style: Poitín

Category: Grain Based Spirits
Description: AKA Irish moonshine. A strongly flavored, no to medium peat, whiskey.
Cuts: Similar to Scotch or moonshine, somewhat wide.
Primary use: Mostly drunk straight.
Bottled ABV: 40-65%
Wash: A mixture of grains, but usually containing a fair amount of unmalted grains. Some recipes can vary wildly to include other than just grains.
Aging: Aged in new or ex-bourbon barrels.
Color: medium to dark amber
Clarity: Clear
Aroma: Medium to heavy peat, light to heavy esters
Flavor: Medium to heavy peat, leathery, oak flavor based on age in barrel.
Post Distillation Flavoring: Drawn from aging on oak, some sherry or other wines

Rum - Spanish

Category: Sugar based Spirit
Description: A sugarcane based Rum. Lighter in character than other Rums. Also called Puerto Rican or Cuban style.
Cuts: Fairly strict hearts cut.
Primary use: Mixer
Bottled ABV: 40% to 75.5%
Wash: Any sugar derived fermentation with at least a fair portion as molasses.
Aging: This style is generally not aged.
Color: Clear or amber if aged.
Clarity: Clear
Aroma: Light molasses character.
Flavor: Very light molasses character.
Post Distillation Flavoring: No post distillation flavorings can be added. Sugar can be added. It should not be sweet but more neutral or slightly dry.

Rum - Jamaican

Category: Sugar based Spirit
Description: A sugarcane based Rum. Much heavier in character than other Rums.
Cuts: Wide cuts biased towards tails.
Primary use: Mixer
Bottled ABV: 40% to 75.5%
Wash: Any sugar derived fermentation with at least a fair portion as molasses.
Aging: This style is aged in in ex-bourbon. The longer the aging the more distinct the ester profile.
Color: Medium to dark amber.
Clarity: Clear
Aroma: Very complex, fruitiness, light to medium oak.
Flavor: Very complex, fruitiness, funky hugo and tufo flavors, light to medium oak.
Post Distillation Flavoring: No post distillation flavorings can be added. Sugar can be added. It should not be sweet but more neutral or slightly dry.

Rum - Rhum Agricole/Cachaça

Category: Sugar based Spirit
Description: A sugarcane based Rum. Lighter in character than other Rums. Also called French style.
Cuts: Varies from narrow to wide.
Primary use: Mixer
Bottled ABV: 40% to 75.5%
Wash: French style uses Sugar Cane juice. it does not use molasses or other sugar products.
Aging: This style has no aging standard. Locally is sold as an unaged product, commercial it is aged in ex-bourbon barrels.
Color: Clear or amber if aged.
Clarity: Clear
Aroma: Slightly sweet with a vegetal character.
Flavor: Simple sweet flavors with a vegetal/green flavor.
Post Distillation Flavoring: Sugar can be added. It should not be sweet but more neutral or slightly dry.

Brandy

Category: Fruit based Spirit
Description: Brandy is the distilled wine of a fruit.
Cuts: Slightly heads biased with little tails.
Primary use: Straight or as a mixer.
Bottled ABV: 25% to 40%
Wash: All fruit with some sugar to increase ABV
Aging: No age required though aging is common.
Color: Clear, amber, or the color of the fruit if back sweetened with fruit
Clarity: Clear or slightly cloudy if back sweetened with fruit
Aroma: The aroma should be reminiscent of the fruit used to make the spirit
Flavor: The flavor should be reminiscent of the fruit used to make the spirit. It may also include oak if aged in barrels.
Post Distillation Flavoring: This style may be back sweetened with sugar, fruit juice/syrup, or fruit.

Brandy - Grappa/Marc/Orujo

Category: Fruit based Spirit
Description: Grappa is the distilled wine of grape pomace. Marc is the generic term, Grappa is only made in Italy. Orujo is the spanish version. Commonly used as base for flavored spirits in the Mediterranean.
Cuts: Slightly heads biased with little tails.
Primary use: Straight or as a mixer.
Bottled ABV: 25% to 40%
Wash: 100% pomace
Aging: No age required though aging is common.
Color: White or amber if aged.
Clarity: Clear
Aroma: The aroma should be reminiscent of the fruit used to make the spirit
Flavor: The flavor should be reminiscent of the fruit used to make the spirit. It may also include oak if aged in barrels.
Post Distillation Flavoring: Drawn from oak on aging.

Brandy - Slivovitz

Category: Fruit based Spirit
Description: Brandy make with Damson plums.
Cuts: Slightly heads biased with little tails.
Primary use: Straight or as a mixer.
Bottled ABV: 25% to 40%
Wash: Damson plumbs, sugar is allowed to increase ABV.
Aging: No age required.
Color: Clear or if aged slightly amber
Clarity: Clear
Aroma: Plum
Flavor: Dry to slightly sweet, Plum
Post Distillation Flavoring: This style may be back sweetened with sugar. It does not normally have plum flavoring added back in, though some do macerate prunes to add extra character and color.

Mezcal/Tequila

Category: Other (Agave)
Description: Mezcal uses agave as a fermentation base. Tequila is a Mezcal that only uses Blue Agave as a fermentation base. Mezcal can be very smokey, Tequila is general not.
Primary use: Most commonly as a mixer
Cuts: Varies but generally fairly tight to the hearts
Bottled ABV: 40-50%
Wash: 100% agave.
Aging: Aged on wood, generally not for too long.
Color: White to light amber.
Clarity: Clear
Aroma: Sweet, oak aromas based on time on wood. Mezcal can be light to heavily smokey.
Flavor: Similar but more complex than rum with some oak based on aging. Mezcal can be light to heavily smokey.
Post Distillation Flavoring: Only from aging on oak

Vodka

Category: Neutral Spirit
Description: Vodka is a spirit distilled with little or no distinctive character, aroma, taste, or color.
Cuts: Strict hearts cut
Primary use: Mostly as a Mixer but straight is common.
Bottled ABV: 40-75%
Wash: Any fermentation source can be used for Vodka. Refined sugar is common for hobbyist, corn is common for commercial applications.
Aging: Unaged.
Color: Uncolored
Clarity: Clear
Aroma: Little or none of the fermentation source
Flavor: Little or none of the fermentation source
Post Distillation Flavoring: Small amounts of sugar are allowed. Vodka can be used as a base for flavoring.

Gin - London Dry

Category: Botanical Spirit
Description: A macerated or vapor infused gin with little or no sugar added. This style of Gin should be very juniper forward.
Cuts: Typically redistilling neutral cuts are very wide as there are little head/tails left. With the botanicals it will still have a short foreshots/heads cut of some nasty stuff that should be removed.
Primary use: Mixer
Bottled ABV: 40% to 50%
Wash: Any neutral spirit, usually GNS
Aging: This style is generally not aged.
Color: This style has no traditional color so any light color is acceptable.
Clarity: Clear
Aroma: Light to heavy juniper forward with floral, herbal or citrus flavors.
Flavor: Light to heavy juniper forward with floral, herbal or citrus flavors.
Post Distillation Flavoring: Very little sugar can be added. It should not be sweet. No post distillation flavors can be added.

Gin - Sloe

Category: Botanical Spirit
Description: Sloe berries are macerated in Gin and sugar creating a complex Sloe flavored spirit.
Cuts: This is a tincture, it is not redistilled.
Primary use: Mixer
Bottled ABV: 15% to 40%
Wash: London Dry Gin
Aging: This style is generally not aged.
Color: Dark pink/red
Clarity: Clear to cloudy
Aroma: Light to heavy juniper forward with strong sloe berry aroma.
Flavor: Sweet with light to heavy juniper forward with strong sloe berry aroma.
Post Distillation Flavoring: Sugar can be added to make it slightly to fairly sweet.

Gin - Western Dry

Category: Botanical Spirit
Description: A macerated or vapor infused gin with little or no sugar added. Western Dry Gin is less juniper forward with other botanicals being more prevalent.
Cuts: Typically redistilling neutral cuts are very wide as there are little head/tails left. With the botanicals it will still have a short foreshots/heads cut of some nasty stuff that should be removed.
Primary use: Mixer
Bottled ABV: 40% to 50%
Wash: Any neutral spirit, usually GNS
Aging: This style is generally not aged.
Color: This style has no traditional color so any light color is acceptable.
Clarity: Clear
Aroma: Light juniper with floral, herbal or citrus flavors.
Flavor: Light juniper with floral, herbal or citrus flavors.
Post Distillation Flavoring: Very little sugar can be added. It should not be sweet. No post distillation flavors can be added.

Gin - Old Tom

Category: Botanical Spirit
Description: A macerated or vapor infused gin with sugar added to make it neutral or sweet.
Cuts: Typically redistilling neutral cuts are very wide as there are little head/tails left. With the botanicals it will still have a short foreshots/heads cut of some nasty stuff that should be removed.
Primary use: Mixer
Bottled ABV: 40% to 50%
Wash: Any neutral spirit, usually GNS
Aging: This style is generally not aged but aging isn't uncommon.
Color: Clear or a light amber from aging.
Clarity: Clear
Aroma: Light to heavy juniper forward with floral, herbal or citrus flavors, light oakiness.
Flavor: Light to heavy juniper forward with floral, herbal or citrus flavors, light oakiness.
Post Distillation Flavoring: Drawn from oak during aging, and sugar should be added so that the character is neutral or sweet.

Gin - Genever

Category: Grain based spirit
Description: An oddity, Genever is the original Gin. It is a whiskey grainbill with juniper and other botanicals macerated during fermentation. It's generally very strong with botanicals with a light sweetness.
Cuts: Fairly narrow hearts cuts.
Primary use: Straight or Mixer
Bottled ABV: 40% to 50%
Wash: Any all grain mashbill, generally a barley/corn mix.
Aging: Aging on oak is common with this style.
Color: Clear or a light amber from aging.
Clarity: Clear
Aroma: Light to heavy juniper forward with floral, herbal or citrus flavors, light oakiness if aged.
Flavor: Light to heavy juniper forward with floral, herbal or citrus flavors, light oakiness if aged.
Post Distillation Flavoring: Drawn from oak during aging. Little or no sugar added.

Amaro

Category: Botanical Spirit
Description: Amaro is a bitter spirit consisting of a larger number of flavoring agents. Amaro is made by tincturing.
Primary use: Mostly as a Mixer but straight is common as a post dinner drink.
Cuts: There will be no cuts as this is a tincture and not redistilled.
Bottled ABV: 25-50%
Wash: No established base so anything can be a base. Commonly NGS, brandy or less commonly rum base or a mix of these.
Aging: Generally unaged.
Color: There is no standard for color as it varies wildly. Compari is red-orange, others are yellow. Amaro is rarely uncolored.
Clarity: There is no standard for clarity as it varies wildly.
Aroma: Medium to strong aromas of constituent botanicals
Flavor: Medium to strong flavor of constituent botanicals. Should be bitter in nature, not sweet.
Post Distillation Flavoring: Tincturing with a variety of botanicals. Sugar is common to balance bitterness a bit.

Anisette - Raki/Ouzo/Sambuca/Pastis

Category: Botanical Spirit
Description: Anisette is an Anise/Star Anise flavored spirit. Raki/Ouzo/Sambuca/Pastis are regional names for it. This style of spirit should louche when mixed with water.
Cuts: Redistilled from NGS or Marc, only a small heads/tail cut is needed.
Primary use: Mostly as a Mixer but straight is common.
Bottled ABV: 40-75%
Wash: Redistilled from HGS or Marc.
Aging: Unaged.
Color: Uncolored, Slighlty yellow for Pastis.
Clarity: Clear or slighly cloudy. Should louche when mixed with water.
Aroma: heavy anise, earthy, liquorice
Flavor: Slightly dry to slightly sweet, heavy anise, earthy, liquorice
Post Distillation Flavoring: Sugar to adjust sweetness. Regional styles vary.

Akvavit/Aquavite

Category: Botanical Spirit
Description: Akvavit is a spirit distilled with caraway and/or dill as the primary flavoring.
Cuts: Like Gin, Akvavit uses NGS or Neutral Potato spirit as a based then is macerated or vapor infused. A small heads/tails cut is all that is needed.
Primary use: Mostly as a Mixer but straight is common.
Bottled ABV: 40-50%
Wash: This is a re-distilled spirit.
Aging: Can be unaged or aged a short time in oak barrels.
Color: Uncolored or light amber.
Clarity: Clear
Aroma: Primary aroma should be of caraway/dill. Very little oak.
Flavor: Lightly dry to lightly sweet, caraway/dill. Very little oak.
Post Distillation Flavoring: Small amounts of sugar are allowed, oak drawn from aging.

Absinthe

Category: Botanical Spirit
Description: Absinthe is a redistilled spirit with strong Wormwood and Anise flavors. Must contain the herbs Grand Wormwood, aniseed and fennel with several other herbs. Absinthe contains the herb Artemisia absinthium (Grand Wormwood) from which it gets it's name.
Cuts: Redistilled, will require just a small heads/tails cut.
Primary use: An aperitif and liqueur, mixed with ice water or as a cocktail mixer.
Bottled ABV: 40-50%
Wash: Redistilled with a neutral grape or grain base spirit.
Aging: Aged with secondary herbs for color.
Color: Slightly yellow or green.
Clarity: Clear to slightly cloudy. Must louche when mixed with water.
Aroma: Strong Wormwood/Anise and other botanicals.
Flavor: Deep Anise/fennel with undertones of wormwood and a subtle mix of other herbs. It should be dry to neutral sweetness.
Post Distillation Flavoring: Small amounts of sugar are allowed.

Moonshine - Special Note

Moonshine has no legal definition in TTB's 27 CFR 5.22's Standards of Identity (https://www.ttb.gov/spirits/bam/chapter4.pdf). There are many products that are called Moonshine based on regional or family tradition. The guides below states a couple of the common types but should not be considered a comprehensive list. Many variations exist.

Moonshine - Corn

Category: Grain based spirit
Description: Corn based moonshine is one of the traditional moonshine styles. Popular with more agricultural regions as corn is easily procured.
Primary use: Either straight or as a mixer. Popular as a based for flavored products.
Bottled ABV: 40-160, there is no standard
Wash: Corn is 80-100% of the mashbill. If no enzymes are used for conversion then 5-20% of the mashbill will be malted barley used for its diastatic enzymes.
Aging: Traditionally it is not aged.
Color: Clear
Clarity: Clear
Aroma: Corn with a fair amount of sweetness
Flavor: Corn with a fair amount of sweetness
Post Distillation Flavoring: Frequently used as a based for other flavored spirits.

Moonshine - Sugarshine

Category: Sugar based spirit
Description: Sugarshine is a spirit made using refined white sugar as the base.
Primary use: Either straight or as a mixer. Popular as a based for flavored products.
Bottled ABV: 40-160, there is no standard
Wash: Refined white sugar
Aging: Traditionally it is not aged.
Color: Clear
Clarity: Clear
Aroma: Sweetness with little other discernible flavor. Can be quite hot due to high ABV.
Flavor: Sweetness with little other discernible flavor. Can be quite hot due to high ABV.
Post Distillation Flavoring: Frequently used as a based for other flavored spirits.

Moonshine - Sugarhead

Category: Sugarhead
Description: Sugarheads are Sugarshine based flavored spirits. The flavor in a Sugarhead is included during fermentation rather than post-distillation. UJSSM is an example.
Primary use: Mostly straight or as a mixer.
Bottled ABV: 40-100, there is no standard
Wash: Refined white Sugar is used for fermentation but other components are used for flavoring, most commonly cracked corn. Any other components that are included do not undergo scarification conversion.
Aging: Traditionally it is not aged.
Color: Clear
Clarity: Clear
Aroma: Corn with a fair amount of sweetness
Flavor: Corn with a fair amount of sweetness
Post Distillation Flavoring: Sugar is common to reduce bitterness from flavoring components.
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