We ask an expert how spirits awards work and what it means for you – and your whisky…
I recently spoke to Dawn Davies, Head Judge of The International Wine and Spirit Competition (IWSC), to gain some further insight into how awards operate, what they mean for distilleries and how they can help you in buying better spirits.
Richard Foster: Hello Dawn. Firstly, what is your role at the IWSC
Dawn Davies: Alongside Richard Patterson, I head up the World Whisky and Scotch Whisky tasting panels.
RF: What does your role entail?
DD: We oversee the judging process, including confirming ‘gold and over’ awards, settling debates over a score and dealing with any problems with the liquid. Basically we ensure the smooth running of the judging to ensure consistency and trust in the competition process.
RF: How do the IWSC awards work?
DD: On the day panels of 3-4 people blind taste the liquids. The liquid is tasted in a group with its peers e.g. 12 yo highland whisky sherry finished. The judges come up with an individual score for each product. They then look at the average score and get themselves to a final combined score through discussion. If the liquid achieves a gold or above it is re-tasted by the panel chair and then if gold outstanding goes through to the trophy tastings which is judged by the panel judges – this process is fairly similar for all ones I judge in.
RF: Why do you think spirits awards are important for producers?
DD: When a product gets a good score it is a good marketing tool for the producer as many customers will look to recommendations when looking to purchase and a medal is a form of recommendation. It is also recognition for the quality of the liquid that year from the producer.
However, it isn’t all about medals – sometimes a spirit doesn’t fare too well, but the judges leave constructive feedback, which can give producers insight into how to improve their product and provide a better chance in subsequent competitions.
RF: Why do you think spirits awards are important for consumers?
DD: As with producers, consumers can use awards and medals to help make choices when buying bottles. A multi-award winning spirit is going to have qualities that made it score highly across multiple competitions – and medals from the top competitions are an indication of great products as judged by industry experts.
RF: What’s the best spirit you’ve ever tasted on a judging panel and why?
DD: That I cannot answer as I have tasted over 6000 products in comps over the years and we do not know what they are on the day, so it is only if I remember to check back afterwards that I know. I have enjoyed many over the years and we have tried some incredible old spirits. It is also great when you try something that you have never tried – say from a new region and you find that they have either improved year on year or that there are a few gems. Judging is something I really enjoy as it also helps me see the overall picture of a category.
RF: Do you think English Whisky is punching above its weight currently as a category with the plethora of awards picked up over the past few years? If so (or not) why might this be?
DD: I don’t think English whiskies are doing particularly better or worse than other categories so it is hard to say. It is good to see more and more entering the competition and sitting alongside the classics of the world like Japan, America, Scotland and Ireland. I look forward to them achieving better results each year as they get better and better at what they are doing.
RF: What do you enjoy the most about judging? / or / What are you most looking forward to at this year’s awards?
DD: I love being introduced to new categories and learning to taste and judge new spirit styles. But I also enjoy tasting through multiple samples and seeing overall quality in certain categories – it’s exciting when you have lots of high scorers and have to find the nuances to choose between them. And of course, it’s always great fun working with other peers in the industry to assess products.
RF: Thank you for your time and insight!
About Dawn:
Dawn discovered a passion for hospitality at a part time job when at University in Edinburgh, but surprisingly it was wine that became her first drink passion. After travelling the world, Dawn set her sights on the high-end restaurant scene, where she made her name as a Sommelier first with Mju and finally opening and managing the Michelin Star awarded Ledubry. From here Selfirdges beckoned where, as head wine & spirits buyer Dawn began to delve deeper into the world of spirits. This led to her current role, Buying Director at Speciality Drinks, sinking her teeth into the spirits category and forging a passion for Rum, Cognac, agave spirits and – of course – whisky.
