[Dates
2005] [bookmark]
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[contact][Dates
2005] [bookmark]
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[contact]
The
culture of destilled spirits has materially improved over the last 15 years
due to many measures taken, but can still not be compared to the improvement
in the image of wine. Natioal and
international wine events and judgings, educational efforts by institutions
and associations and other “spiritual” accents have caused distilleries to
produce more and more products of a superior quality, which caused gourmets
todevelop and practice a more sophisticated taste for their products, aided
through the efforts set by the and in the cult-sites of spirits in all their
many facets – in gastronomy,
hotels and the trade.
Wolfram
Ortner set a new milestone in the culture of destilled spirits by establishing
the independent organization “World-Spirits” . As inventor of the
“Destillata” he successfully managed from 1992 to 1998 Festivals, Awards
and symposia. The objective of “World-Spirits” is not only to improve the
culture of destilled spirits in general, but also to deal purely theoretically
with the subject “Destilled Spirits” in its many facets, as well as with
the practical translation in all its varied forms.
This
message is directed at people who want to, or must deal with destilled spirits
in a more serious way- - specialists like distillers, or trade factors or
those engaged in the gastronomy. They find themselves daily “on-stage”,
obliged to consult visitors, interested parties, buyers, consumers or guests
in the optimal choice of a suitable beverage.
The
objective of the “World-Spirits Academy” is to transmit the necessary
basic knowledge of product varieties, product categories and taste-criteria. A
secondary step is designed to deepen this knowledge with the objective of
gaining the ability of objectively evaluating and judging the total spectrum
of destilled spirits. This, of course requires
knowledge
of (yet) unknown and new (exotic) products – which should also provide an
incentive for manufacturers of such spirits to participate in an objective
appraisal within an attractive international environment.
The
scope of the “World-Spirits Award 2005” offers the opportunity to sample
not only the scent of the spirits but to participate in the “Basic Class
Training for Judges-to-be”. A second step of the Specialists’ Training -
actually the “Master Class”- provides for several full day training
sessions with internationally renowned experts and lecturers, which
Only
a perfectly trained and educated Jury guarantees an optimal sensoric
performance and is the basis for the validity of a tasting. A Jury consists of
experienced sensoric experts from distilled
spirits’ trade factors and
distillers. Teams are selected according to main subjects and supported by
specific experts. The tastings will be chaired by Wolfram Ortner who is also
in charge of the complete organization and execution of the World-Spirits
Academy. A team of assistants is available for the organization in connection
with the tasting activities.
During
the taster’s-training- program of the World of Spirits Academy
jurors-to-be or interested fanciers of distilled spirits will be able
to acquire the necessary basic knowledge of product categories and tasting
criteria. In a secondary phase of the taster’s training – call it the
“Master Class” – several full-day taster’s trainings will be held
during the course of a year. They will feature different points of emphasis
and a firmly structured program. The morning sessions will provide guest
speakers, which may be specialists from among the jury members. The selection
of the participants is at the organization’s choice, the overall
responsibility rests with Wolfram Ortner.
Stage
1 – 09:00 to 13:00
Each
special topic will be given attention from different points of view in order
to deepen the technical knowledge and give assurance in the practical
application of this knowledge – the art of tasting and evaluating according
to the WOB System (detailed explanation in the next chapter). A mixture of
discussion, exchange of experiences and varied tasting observations will lead
to a meeting of the minds in the different areas like the typifation and
intensity of a fruit, the spectrum of the olfactory- and taste-varieties of a
specific type of fruit, the properties of spirits matured in barrique, their
possible faults and other critical cases, the recognition and analyzing of
unknown or “exotic” distilled spirits, among many others.
The
objective of the Taster’s Test consists
mainly in an evaluation of the
sensoric capability and the confirmation of the newly acquired knowledge. One
more important reason for all jury members to regularly attend the tasters’
trainings. To qualify for the jury-team it is necessary to accumulate the
required number of points. Jury members “First Class” are fix-starters at
the tastings, the categories “Second Class” and “Third Class”
constitute the reserve pool. If during the test the necessary number of points
can not be accumulated, it is possible to attend further taster’s trainings,
in order to achieve an improvement.
General
Costs and Out of Pockets:
1.
Attendance at taster’s trainings
for jury members with a taster’s pass is free of charge.
2.
For additional training sessions an expense contribution of EUR 150.-
will apply.
3.
A week-end session (two trainings) comes to EUR 180.-
4.
After 5 trainings further sessions come to EUR 80.-
5.
Non-jury-members or jury-to-be-members are charged EUR 280.-(+ 20 % VAT)
per training session.
6.
Taster’s passes are renewable annually, requiring at least one
positive test.
The
rating will take place according to Wolfram Ortner's spirits rating system. This
is a 100-point system specifically designed
for spirits with five
rating criteria.
A.
Criteria:
1. Fragrance
– Typicality and intensity
This
is where the aroma of a product and also the taste typical to its variety are
being rated.
What
makes a fruit rate positively or negatively should be determined at the training
of the tasters, for example a raspberry can have the taste of citrus fruit, hay,
somewhat like marzipan,
or simply typically fruity.
It
is by the taster's judgement that the product shall be classified, for example,
as O.K. (o), or as very good (+).The excellent rating (++) should only be used
to distinguish when more than 95 points have been reached. Each (+) of the
spirits per category increases the points per category by one. The increase is
realistic concerning fragrance, taste and harmony – the rating in the "purity"
criteria should only be increased if a very extraordinary product is in question
and 99 or even 100 points should be awarded.
2.
Fragrance - Purity, deficiencies
Here
the deficiencies in aroma which negatively affect the results due to a lack of
care during production and/or distillation are addressed.
As
soon as a product shows even a slight defect, it is to be rated with a (- -). If
the product passes, then it is to be rated with a (+). In the case of doubt, a
product can also be rated to the benefit of the submitting party with a (-) if
the recognition of the deficiency is not 100% clear.
3.
Taste - Typicality and intensity
An
intensive taste and the typical features of a variety, as well as the density
and complexity of a product, are rated positively. "Weak" products or
those that are not typical to their variety will be negatively rated.
4.
Taste - Purity, deficiencies
Deficiencies
in taste are addressed at this point.
5.
Harmony
The
general harmony of fragrance, taste, alcohol (as well as wood or sugar) and the
density of the spirits are used as a last criterion for the rating and round off
the results.
B.
The assignment of points per criterion
(
-- -- ) Deficient
=
10 points
( -- )
Weak
= 13 points
( O )
Good
= 16 points
( + )
Very good
=
19 points
( + + ) Exceptional
=
20 points
C.
Rating scheme
96
to 100 points:
Double-Gold World
class, extraordinary product
90 to 95 points:
Gold
Top product
80 to 89 points:
Silver
Good to very good product
71 to 79 points:
Bronze
Average product
65 to 70 points:
Weak or slightly deficient product
under 65 points:
Deficient product
D.
Written description
All
rating criteria are separately
explained in writing
for each distillate and presented to the submitting party in the form of a
summary.
E.
Publication
All
spirits rated at 71 points and above will be publicized – spirits rated under
this level will not be publicized in order to not damage their companies. In the
personal rating report, these results will be stated and sent to the submitting
party.
The
tasting procedure
Procedure
of the tasting by categories
Every
spirit is always rated independently by three different teams (one line) - each
team consists of two persons and produces a group rating. The average rating
between the two groups is the scoring result for the tasted variety. In the case
of specific products, such as whiskey, a team always consists of an expert for
this category or group and one taster from the area of brandies. The expert
guarantees the special expertise, the brandy taster the specifically fine
sensory evaluation. The individual teams are formed in such a way that
there are always specialists doing the tasting according to variety. This way it
is guaranteed that the rating is as objective as possible and shows credibility.
After the rating of one variety and/or category is finished, the teams are
regrouped in different combinations.
The
results on the two rating forms have to show almost identical ratings for the
results to be accepted. The assistant will decide whether the spirits have to be
tasted again. Above all, this applies to the following example: Team A has a
Williams rated in the gold range and the second team (B) rates it in the bronze
range. In this case, this Williams goes to another table (team C) for rating. If
this rating lies in the bronze range, the rating of the first team (gold range)
is deleted. If this rating lies in the gold range, the rating in the bronze
range is deleted. If team C should give a rating in the silver range, two
assistants will determine the result.
If
there is a tie between contestants at the top of a group, these products will be
openly tasted again by two teams and a ranking established. In this case, tenths
of points will then be assigned. If there are, for example, five 94-point
spirits, then the best product has 94.4 points, the second 94.3 points, and so
forth. Consequently, the WSA, or the title (e.g. “Spirits of The Year” -
Williams) will be awarded to the product with the highest number of points (in
this example, 94.4 points).
The
order of the awarding procedure
Parallel
tasting in two groups (group A and group B), each with two tasters and one
assistant
Tasting
of individual samples
Determining
of group results
Serving
of four (covered) glasses each
Handling
of deviations:
o
Values A and B
in the same category = average of A and B
o
Values A and B
are in neighbouring categories = average of A and B
o
A and B
difference > than one category = third judgement (group C)
o
A and C or B
and C in the same category = average of the values in the same category
o
Value C in a
category other than A or B = decision of assistants
o
Defective
products will be re-tasted
