These judging criteria are based on Wine judging, but I have been told are a standard used for most cordials.

PLEASE NOTE:  If you are entering an A&S competition with your cordial, these guidelines are only a part of how the competition will be judged. The main categories are: Documentation, Authenticity, Complexity, Workmanship, Creativity and Judges' Discretion. Your documentation is very important and should provide clear and concise description not only of your process, but of what the desired result should be. There are exceptions to almost any rule, and you should never expect every judge to be familiar with them. For example, if your cordial is one that is not supposed to be clear, you should document that so that the judges can judge accordingly. Good documentation should aid the judges in grading all the other categories.

But on to the specific judging guidelines for cordials and wines:
 
 

1. Appearance. Most beverages should be clear. They may be dark, which will make clarity harder to detect, but they should not be murky or cloudy. Hold your glass up to a light, preferably against a plain white background. Obviously, a glass that is perfectly clear with smooth, even sides is a necessity for this purpose. The color should be even, blending a little lighter toward the edges. There should be no swirls of color, or viscosity within the drink, as this indicates a lack of proper ageing and the bottle should be left to age so all the components of the drink can marry with each other and not compete within the glass for your attention.

2. Aroma. Cordials, of course, will vary, depending on the number and type of aromatic ingredients used. Gently swirl the drink around in its glass, which should be shaped so as to capture the aromatics and concentrate them at the top of the glass, ready to be appreciated by the drinker. Sniff gently, placing the nose over the glass.

3. Taste. This is the part that so many people like to skip to, but without fully appreciating the color and aroma, particularly the aroma, the taste can not be fully appreciated either. The taste will combine the senses of the tongue with those of the nose to give a more complete understanding and enjoyment to the experience of alcoholic beverages. The tongue will sense lightness, or fruitiness from the fruit itself; crispness, or tartness from the acidity of the drink; the presence of higher alcohols, esters and other flavoring agents such as sugar, honey, or spices, while the nose is still dwelling on the bouquet of the drink. Both of these senses will combine at this time for fuller appreciation than either could give alone.

4. Finish. Swallow just a tiny sip and note the sensations left behind in the mouth, and also as it flows downward, through the throat and into the stomach. Feel the alcohol's warming qualities and embrace the beverage's subtle aftertaste. All of the various flavor sensations should come together at this time and compliment each other, none being more noticeable than any of the others. This balance is the mark of a well made beverage, be it wine, beer, whiskey, brandy or liqueur. This is what all the work, all the striving up to this point, is all about. This is what we are all working for.

Kibbey, Heather and Long, Cheryl. How to Make a World of Liqueurs. Culinary Arts, Ltd., Portland Oregon, 1986. (Fairly detailed directions and recipes, but relies mostly on use of purchased extracts.)

Meilach, Dona and Mel. Homemade Liqueurs. Comtemporary Books, Inc., Chicago, 1979. (Clear directions from unprocessed ingredients.)

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