AWARD CATEGORIES
The categories are based upon the commonly held spirit groupings which define the style and process of spirit production. The organisers reserve the right to move any entry into a different category (with the approval of the submitter), if there are not enough entries in any one category
WHISKEY
Scotch/Irish Traditional
All whisk(e)y following the Scotch or Irish definitions regarding ingredients, production methodology and maturation requirements.
Judging Sub Categories
- Single malt NAS
- Single Malt - Age
- Single grain
- Single pot still
- Blended
North American Traditional
All whisk(e)y following the Traditional North American definitions regarding ingredients, production methodology and maturation requirements.
Note: US Single Malt should be entered in the World Whisky category
Judging Sub Categories
- Bourbon
- Rye
- Canadian
- Other incl. Corn Whisky and Moonshine
Other World Whisky
Whisky from non-traditional whisky producing nations or non-traditional styles from traditional whisky producing countries. Note: Whiskies entered must conform to the regulations in the country of production. All New Zealand Whisky entered must adhere to DSA rules and specifications (NZ Whisky Definition – Distilled Spirits Aotearoa), pending introduction of FSANZ (Food Standards Australia New Zealand) standards for Australia/NZ spirits.
Note any New Zealand entry that doesn’t meet these definitions may still be entered labelled for example “Malt Spirit”, “Moonshine” or “New Make” but will be disqualified if labelled Whisky.
Judging Sub Categories
- Single Malt
- Other Malt/Grain/Blend
- North American Style
- Unaged Malt Spirit/ New Make / Moonshine
GIN
London Dry Gin
Juniper-forward, traditional-style gins made using the London Gin production technique: all flavours distilled, with only water and neutral spirit to be added after distillation. Must be bottled at a minimum of 37.5% ABV
Contemporary & Navy Strength Gin
Contemporary Gins – with flavour profiles where juniper is still discernible, but other flavours such as citrus, spice and floral notes are more prominent than in a traditional gin. Contemporary Gin is a catch-all term for gins described as “New-Wave”, "New Western”, “New American Dry”, etc. Must be bottled at a minimum of 37.5% ABV
Navy Strength – Includes Higher strength Gin >50% and Navy Gin (Any gin bottled between 57% and 58% ABV)
Judging Sub Categories
- Contemporary Gins
- Navy Strength
Flavoured and Aged Gin
Flavoured – Gin that has been flavoured with fruit or another botanicals, typically via infusion or maceration, and may be sweetened. Must be bottled at a minimum of 37.5% ABV
Aged – Gins that have been aged in wood after distillation
Judging Sub Categories
- Flavoured
- Aged
RUM
Rum
Must be made from sugar cane or sugarcane by product and bottled at a minimum of 37.5% ABV
Judging Sub Categories
- White
- Age 3 - 6
- Age 7+ Navy Strength
- Aged up to 3 years
Spiced, Botanical and Flavoured Rum
Rum that is flavored with spices, botanicals like fresh or dried herbs or flavoured
Judging Sub Categories
- Botanical
- Spiced
- Flavoured
BRANDY
Brandy
Wine Brandy, Pomace or Marc Brandy - This category applies to all brandies made from wine or grapes including Pisco and Grappa.
Judging Sub Categories
- Brandy
- Grappa
- Pisco
- Other
Fruit Brandy - This can be a brandy/schnapps/ Eau-de-vie of any age that has been distilled from fruits other than grapes, such as apples, peaches, apricots, plums, berries; or a combination of fruits, which can include a portion of apples or grapes.
Judging Sub Categories
- Fruit Brandy
- Eau de Vie
- Schnappes
- Other
Cognac/Armagnac
Cognac must originate from white grapes from the Cognac region in Southwest France. Cognac is distilled at least twice in copper stills, then aged for a minimum of two years in French oak.
Armagnac must be produced in the Armagnac region of France from traditional grapes, distilled only once
Judging Sub Categories
- Cognac
- Armagnac
VODKA
Varietal Vodka
Vodka intended to be consumed neat or in cocktails whereby a little character determined by the base ingredient is acceptable, desirable even. A pure, clear and clean vodka, but not necessarily totally neutral
Flavoured and Aged Vodka
Flavoured – Minimum of 37% ABV.
Note Juniper flavoured spirit must be entered as Gin
Aged – Vodkas that have been aged in wood after distillation.
Judging Sub Categories
- Flavoured
- Aged
OTHER
Botanical & Other Spirits
Botanical Spirits – this may include unsweetened Absinthe, Akavit and Amaro
Judging Sub Categories
- Absinthe
- Akavit
- Amaro
- Other
Vermouth
Fortified wine based Vermouths with minimum Alcohol content of 15%
Liqueurs
Sweetened and flavoured spirits with a minimum alcohol content of 15% alcohol by volume
Judging Sub Categories
- Fruit – non-cream variants
- Cream – This can be any spirit which includes cream.
- Spirit – Gin, whiskey, rum etc where the base spirit must be recognisable as the flavour
- Anise/herbal – This includes sweetened Pastis, Sambuca, Ouzo, Arak, Raki, Mastika, Absinthe, Amaro
- Other – eg: Honey, Coffee, Chocolate, Nut, combination of other sub-categories
Tequila/Agave Spirits
Tequila can only be produced in the state of Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas in Mexico. Aside from its geographical distinction, tequila is differentiated from mezcal in that it is made only from blue agave and the beverages are prepared in different ways.
Judging Sub Categories
- Tequila
- Mezcal
- Other agave based spirits incl. flavoured Tequilas and Mezcals
New Zealand Innovation Award
Entries will be judged as a whole package. Judging will be based on the uniqueness of the innovation in the New Zealand Spirits market context and its potential value to spirits consumers or to change the spirits market or industry in New Zealand.
Submission Guidelines:
- Ensure all applicable information is included to enable judging.
- Submit your entry by the specified deadline.
- Include supporting materials to strengthen your application.
- Send a product sample that demonstrates the innovation and how it is presented in the market.
- Incomplete or late submissions may not be considered.
New Zealand Design and Packaging Award
The Packaging Design Award recognises excellence in packaging design. The entries will be assessed for their degree of innovation, aesthetic quality, functionality, and whether the concept or design offers enjoyment beyond a mere practical purpose.
Submission Guidelines:
- Ensure all applicable information is included to enable judging.
- Submit your entry by the specified deadline.
- Include supporting materials to strengthen your entry.
- Send a product sample that showcases the packaging design and how it is presented in the market.
- Incomplete or late submissions may not be considered
The New Zealand Emerging Product Award
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