This study presents a comprehensive approach to the benchmarking of Australian and internationally renowned spirits, focusing on gin and whisky, using targeted chemical and sensory profiling techniques.

The gin study included classic and contemporary London Dry style gin products. Chemical analysis included elemental profiling, volatile compounds and non-targeted chemical profiling. Quantitative Descriptive Analysis (QDA) and Rate-All-That-Apply (RATA) approaches were used for sensory assessment, to highlight aroma and flavour differences among products. The results revealed significant variations in aroma profiles, driven by differences in botanical compositions and production methods. Australian gins were noted for their unique flavour profiles, showing elevated orange, cardamom, confection and floral characters. Non-targeted chemical profiling highlighted the importance of terpenes in defining the unique character of London Dry gin products.

The whisky study encompassed single malt whiskies from various countries, and included chemical profiling to identif key compounds such as esters, higher alcohols, fatty acids, aldehydes, sulfides and oak-derived compounds. Sensory assessment using Projective Mapping revealed distinct clusters based on geographical origin and production techniques. Peated whiskies were characterised by high concentrations of volatile phenols, while American whiskies display pronounced grain and cereal characters. The use of finishing barrels significantly impacted the sensory attributes, enhancing fruity and spicy notes.

The benchmarking of spirits using targeted chemical and sensory profiling techniques provides valuable insights into the compositional and sensory differences that define various gin and whisky styles. This information can aid producers in refining their products, enhancing quality, and distinguishing their brands in a competitive marketplace.