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RANK

A quality label is a key entry ticket to the international market.
The advantages of your product can be highlighted with it.

A.A. LIQUOR

The idea behind a wine-rating scale is functional: to standardize wine-tasting information and consumption. Across languages, varietals, regions and tastes, the point system used in wine ensures everyone has an understanding of a bottle’s quality. Standardization does not mean that the world is made wine boring and uniform or that nuance is removed; rather, standardization means the complexity and individual preference and experience associated with a successful wine tasting.

The irresistible charm of Wine

SPECIAL JURY

Regional jury members will initiatively nominate the remarkable products via comprehensive consideration.

THREE STARS

Experts across premier publications have approved these bottles almost unanimously as testaments to their varietals, producers and excellent wine in general.
Obtained above 80% credits

TWO STARS

Recommended by representing a bottle with beautiful depth, character, flavor and bouquet with good balance, strong character and good complexity.
Obtained about 70% credits

ONE STAR

A perfectly well-made spirit which provides an enjoyable drinking experience by well-priced and above-average in quality overall.
Obtained at least 60% credits

GREAT TASTE

Those are best for everyday enjoyment, indicates a solid bottle of wine suitable for casual drinking.
Not obtained more than 60%

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Priceless Advantages

“Sorrow can be alleviated by good sleep, a bath and a glass of wine.”
- Thomas Aquinas

Alcoholic beverages are a basic type of beverage that are drunk around the world.

Alcohol is a volatile, mobile, colorless fluid with an ethereal odor, obtained by fermenting a liquid containing sugar, the strength of which can be further increased by distillation.

Alcoholic beverages come in three types: fermented alcoholic beverages, distilled alcoholic beverages, and compound alcoholic beverages.

The selection of wine is based on the three different types of alcoholic beverages. For example, fermented alcohol includes wine, beer, cider and perry. Of these, wine is divided into sparkling wine, fortified wine and table wine according to the production method and brewing degree.

Our selection not only focuses on professional flavor, taste and aroma, but, more importantly, on letting the wine tasters feel a truly good wine, achieving a “perfect balance”, and making the general public have a great taste.

**Fermented** Alcoholic Beverages

Fermentation is the process in which yeast acts on sugar and converts it to ethanol and gives off carbon dioxide. The fermented liquid has 3–14% alcohol and it can be concentrated up to 95% by a series of distillations.
Fermented beverages can broadly be divided into two groups, wines and beers. Wines are fermented from various fruit juices containing fermentable sugars. Beers come from products containing starch, which undergo enzymatic splitting by diastase, malting, and mashing, before the fermentable sugars become available for the yeast and bacteria. In short, wines are fermented and beers are brewed and fermented. (Fermented Beverages Other Than Wine And Beer, n.d.)

What to Evaluate

Evaluation by Sight: Straight Angle View, Side View, Tilted View and Swirl
Evaluation by Smell: Fruit, Flowers, Leaves, Herbs, Spices & Vegetables Aromas, Wine Barrel Aromas and Secondary Aromas
Evaluation by Taste: Balanced, Harmonious, Complex and Complete

**Distilled** Alcoholic Beverages / Spirits

Distillation is the process of separating elements in a liquid by vaporization and condensation. In the distillation process, the alcohol which is present in the fermented liquid (alcoholic wash) is separated from water.
To obtain any alcoholic beverage fermentation is required and the strength of alcohol is increased through the application of distillation. These drinks are distilled from the base of a fermented liquid and have a high alcohol percentage compared to fermented drinks. Newly-distilled spirit (young spirit) is raw, sharp and harsh in taste. These drinks are aged in wooden barrels to mellow and to make them flavorful.
**What to Evaluate**
**Bouquet & Aroma:** Malt, Hops, etc.
**Appearance:** Color, Clarity and Head Retention
**Body:** Mouthfeel, Light and Heavy
**Overall Impression:** Balance and General Opinion

**Compounded** Alcoholic Beverages / Compounded Spirits

Compound alcoholic beverages are defined as mixed beverages, which are blended or composed carefully by extracting the flavor, color and sweetness from various fruits, herbs, plants, and nuts.
Compound alcoholic beverages are made by combining either a fermented beverage or spirit with flavoring substances. Various types of liqueurs, such as Benedictine, Tia-Maria, Crème de menthe, etc., and various types of bitters such as Campari, are examples of compound alcoholic beverages.
**What to Evaluate**
Generally, compound alcoholic beverages are regarded as beverages, but we evaluate the “taste of balance” as the value of these drinks.

The Powers of Wine Fermentation: Scientific Winemaking

All alcoholic beverages begin with the fermentation of a liquid food product containing sugar. Fermentation is the action of yeast acting upon sugar in a solution, which breaks down the sugar into carbon dioxide and alcohol. The CO2 escapes into the air, and the alcohol, a liquid, remains behind in the original liquid, which thus becomes a fermented beverage. Beers and wines are fermented beverages. Beer and ale are made from fermented grains. Wines are made from fermented grapes and other fruits.
Wines can be classified on the basis of following aspects:

Nature / Characteristics – Still, Sparkling, Fortified, Aromatised, Tonic, Organic
Colour – Red, White, Rose Taste / Degree of sweetness – Dry, Medium, Sweet
Alcohol Content - dealcoholized (max 0.5% ABV), alcohol-free or no alcohol (max 0.05% ABV)

Cider - An alcoholic beverage made from the fermented juice of cider apples. 25% of pear juice can be used while manufacturing cider. Cider is popular in countries like the United Kingdom, New Zealand, and Australia. In the USA, non-alcoholic cider is termed as “sweet cider” and alcoholic cider is termed as “hard cider”.
Perry - An alcoholic beverage made from the fermented juice of pears similar to the way cider is made from apples. It has been common for centuries in England, particularly in the Three Counties (Gloucestershire, Herefordshire, and Worcestershire). It is also made in parts of South Wales and France, and in Commonwealth countries like Canada, Australia, and New Zealand.
Beer - Beer is classified on the basis of type of fermentation — top or bottom. Top-fermented beers are known as ales while bottom-fermented beers are known as lagers.
Sake - Sake is an alcoholic beverage made from fermented rice and originates in Japan. Sake is light in color, is noncarbonated, has a sweet flavor, and contains about 14–16% alcohol.

Distilled spirit, also called distilled liquor, alcoholic beverage

While the definition of liquor differentiates it as “distilled rather than fermented”, every distilled spirit begins with the fermentation of a base ingredient. The production of distilled spirits is based upon fermentation, the natural process of the decomposition of organic materials containing carbohydrates. The diluted wine with the alcohol content removed is more mellow, and has a stamina and strong aftertaste.
The heated wine made by distilling the brewed wine has a low boiling point of fermentation, which is only about 78 degrees Celsius. During the distillation process, the alcohol in the first brewed wine is fermented first, so that the wine is further improved. As time passes, the alcohol content in the wine becomes higher; the alcohol content is 30–40%, the taste is mellow and strong, and the stamina is full.
Spirits – Whisky, rum, gin, vodka, tequila, and brandy Other spirits – Arrack, Toddy, Feni, Slivovitz

Compounded beverages are made by combining either a fermented beverage or spirit with flavouring substances

A liqueur is an alcoholic beverage, which has a base of spirit (grain spirit, neutral spirit) which is flavored with fruits, herbs, spices, flowers, seeds, and plants, are sweetened, and can be colored or colorlessThey are also called digestif.
Liqueurs are not usually aged for long periods, but they may have resting periods during their production to allow flavors to blend. Liqueurs can be further categorized as fruit liqueur, cream liqueur, coffee liqueur, chocolate liqueur, schnapps, and herbal liqueur, depending upon the flavoring agents used.