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1.1 This guide provides guidelines specific to the sensory and consumer evaluation of alcoholic beverages, including but not limited to beer, wine, coolers, cocktails, ready to drinks, liqueurs, hard ciders, hard seltzers, and distilled spirits.

1.2 This guide covers assessor selection, sample preparation, serving protocols, and evaluation recommendations for specific alcoholic products.

1.3 This guide addresses safety, regulatory, and legal concerns, but does not cover all legal rules for alcohol and sensory evaluation around the world. It is the responsibility of the user to be aware of their current local laws and regulations, corporate policies and procedures, and confirm they haven’t changed since publication.

1.4 This guide does not cover the evaluation of raw materials or specific test methods.

1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

4.1 This guide outlines considerations for selecting assessors who will evaluate alcoholic beverages and recommends procedures for the evaluation of specific alcoholic beverages.

4.2 This guide gives practical suggestions to maximize assessor safety and minimize the liabilities of the person or corporation responsible for administering sensory evaluations of alcoholic beverages, while recording assessors’ responses to those beverages using sound scientific principles.

4.3 This guide provides examples of informed consent forms for both Central Location Tests and Home Use Tests (see Appendix X2 – Appendix X4).