Quantitative Descriptive Analysis (QDA) define the sensory profile of the product reviews and when associated with affective study determines which sensory characteristics and intensity that are present in the product more or less accepted by consumers. Thus, it is possible to know which sensory attributes should be mitigated, intensified, deleted or added in the product. This research aimed to evaluate the acceptance and characterize sensory jambolan liquors. The liquors were prepared by three different techniques in varying proportions, resulting in nine formulations (F1, F2, F3, F4, F5, F6, F7, F8, F9). All liquors were adjusted for alcohol content of 25% and 30 °Brix. For verification of the preferred formulation was employed acceptance testing, purchase intent and ordering of preference. Preferred formulations were subjected to test QDA for identification of the descriptors terms and definition of the sensory profile. Sensory team consisted of seven trained and selected tasters in accordance with his discriminative power, reproducibility of judgments and consensus with the team. Formulations F8 and F9 were the most accepted by the tasters and selected to define the sensory profile. Sixteen descriptors terms were chosen to describe the similarities and differences between samples: body, caramel color, clarity, alcoholic aroma, honey aroma, fruity aroma, pungent aroma, viscosity, astringency, oral pungency, residual burning, bitter, sour taste, alcoholic flavor, sweet taste and fruity flavor. Both formulations had similar characteristics did not differ statistically (p>0.05) due to the use of the same processing technique. The analysis of the sensory profile showed that jambolan liquor presented full-bodied fruity flavor, light alcohol and astringent aroma and sweet taste, expected features for a liquor that is proposed to be launched in the alcoholic beverage market.