Central Asian International Food Industry Exhibition
6-8 November 2019
Almaty, Kazakhstan

Professional tasting of alcoholic drinks

The 17th Professional Tasting of Liquors and Wines «The Best Product of WorldFood Kazakstan 2015»


1. General Provisions

1.1. The professional tasting is held incorporating the Central Asian International Exhibition WorldFood Kazakhstan 2015 held in Almaty, Kazakhstan.

1.2. The organiser of the alcoholic beverages quality tasting is Iteca LLP.

1.3. Submitted for tasting are samples of alcoholic beverages.

2. Procedures of Presenting the Samples for the Competition

2.1. The application must be submitted to the exhibition's Organising Committee not later than 15 September 2015. The application includes:

  • sample name;
  • producer company name.

2.2. No less than five (5) labelled bottles of each sample shall be submitted to the Exhibition Organising Committee complete with a copy of Application and other relevant documents (Para 2.3) not later than three (3) days before tasting due date. Product samples shall have Certificates of Compliance and Statements of Tests performed by manufacturers' laboratories, specifying the following:

  • sample name;
  • producer name;
  • proof;
  • colour;
  • sugar content;
  • brief description of sample (composition, organoleptic, physical, and chemical indicators in conformity with sample-specific standard specifications);
  • and ripening period (for wines).

2.3. In case samples are submitted by entities other than their producers, availability of Powers of Attorney issued by producers (or copies thereof) shall be mandatory.

2.4. Also, for the purposes of products quality confirmation, sampling reports drawn with independent parties' participation, Certificates of Compliance, and Registration Certificates shall be submitted to the Organising Committee.

2.5. Vodka and liquor tasting shall be held in groups as follows:

  • Group 1 – vodka;
  • Group 2 – special vodka;
  • Group 3 – bitters, mild / low-proof bitter, and aperitif;
  • Group 4 – sweet, semi-sweet berry liqueur / ratifies; and liqueur;
  • Group 5 – balsam;
  • Group 6 – low-proof beverages;
  • Group 7 – spirits and raw materials for liquor.

2.6. Tasting of wines shall be held in groups as follows:

  • Group 1 – table wines (dry, semi-dry and semi-sweet);
  • Group 2 – fortified wines;
  • Group 3 – flavoured wines;
  • Group 4 – sparkling wines;
  • Group 5 – cognacs;
  • Group 6 – wine-containing beverages

3. Procedures of Organoleptic Evaluation of the Samples' Quality

3.1. To evaluate the quality of the submitted samples, the Organising Committee will set up a qualified tasting commission (jury) to include the Chair and commission members. To determine the winners and do the awarding, a commission (jury) will be set up to include the Presidium and a sub-commission. The Presidium includes the Chair, a representative of the Organising Committee, and an executive secretary. The Presidium members do not participate in the expert evaluation.

3.2. The expert commission will consist of specialists highly qualified in organoleptic evaluation of the quality of foodstuffs. Prior to the tasting and in accordance with the submitted range of products, the Presidium will outline the competition procedures and specify awarding criteria and an approximate number of medals, by categories. This decision will be followed by a protocol signed by the Presidium members and rendered to the representatives of the firms which take part in the competition.

3.3. Organoleptic evaluation of products is determined as the arithmetic mean from points put by the expert commission' members in the cards. Evaluation of the quality of presented samples follows the methodology in compliance with the technical documentation and standards.

3.4. During the tasting competition, the experts evaluate each sample individually, without discussion, and enter the results in their evaluation sheets to be submitted to the Presidium. The Presidium calculates the average score as the arithmetic mean of all expert evaluations. With significant discrepancies in evaluations, the sample is to be brought for a second tasting with an oral discussion of its properties.

3.5. Styling and appearance are evaluated separately according to a 5-score scale.

3.6. The preliminarily determined number of medals is awarded in the decreasing order following average points received by samples. In disputable cases, with equal points for quality, preference is given to samples with a better appearance. The Presidium has the right to introduce additional awards or reserve pert of medals not awarded.

3.7. The jury's work is reflected in the protocol signed by the chair and the secretary of the Presidium.

3.8. The products must be submitted by 2nd October. The quantity of products will be negotiated in advance with the special events coordinator.

You may receive application form for participation in tasting by applying to organizing committee.