Organoleptic evaluation: This complicated word (organoleptic) only indicates the nature of those sensations that we, as consumers, perceive when tasting wines or spirits. It refers to the visual aspect, the product’s colour, which can be a good indicator of quality; the smell (nose), meaning the product’s aromas, odours, and scents; and the taste, those pleasant and unpleasant sensations perceived in the mouth. Therefore, it isn’t a scientific measure controlled in laboratory, but an individual evaluation that varies depending on the taster’s (or consumer’s) experience, culture, habit, sensitivity, and “sensuality”. During a competition, the taster must focus precisely on these aspects in order to discover which products are better from an organoleptic point of view, not just those that are technically perfect. The taster must have in mind the consumer’s sensuality, while rejecting products with faults. Example of a Tasting Evaluation Sheet