How drinks are distilled
A distilled beverage, liquor, or spirit is a drinkable liquid containing ethanol that is produced by distilling fermented grain, fruit, or vegetables.[1] This excludes undistilled fermented beverages such as beer, wine, and hard cider.
The term hard liquor is used in North America to distinguish distilled beverages from undistilled ones (implicitly weaker).
Beer and wine are limited to a maximum alcohol content of about 15% ABV, as most yeasts cannot reproduce when the concentration of alcohol is above this level; consequently, fermentation ceases at that point.
The term spirit refers to a distilled beverage that contains no added sugar and has at least 20% ABV. Popular spirits include brandy, fruit brandy (also known as eau-de-vie / Schnapps), gin, rum, tequila, vodka, and whisky.
Distilled beverages that are bottled with added sugar and added flavorings, such as Grand Marnier, Frangelico, and American schnapps, are liqueurs.
In common usage, the distinction between spirits and liqueurs is widely unknown or ignored; consequently all alcoholic beverages other than beer and wine are generally referred to simply as spirits.
Fortified wines are created by adding a distilled beverage (often brandy) to a wine.
Modern distillation
The basic process of distillation has not changed since the 8th century. Freeze distillation also remained in limited use, for example during the American colonial period applejack was made from cider using this method.[citation needed] There have been many changes in the methods used to prepare organic material for the still, and the ways the distilled beverage is finished and marketed. Knowledge of the principles of sanitation and access to standardised yeast strains have improved the quality of the base ingredient; larger, more efficient stills produce more product per square foot and reduce waste; ingredients such as corn, rice, and potatoes have been called into service as inexpensive replacements for traditional grains and fruit. For tequila, the blue agave plant is used. Chemists have discovered the scientific principles behind aging, and have devised ways to accelerate aging without introducing harsh flavors. Modern filters have allowed distillers to remove unwanted residue and produce smoother finished products. Most of all, marketing has developed a worldwide market for distilled beverages among populations that previously did not drink spirits.
Microdistilling is a trend that began to develop in the United States following the emergence and immense popularity of microbrewing and craft beer in the last decades of the 20th century. It is different from megadistilling in the quantity and quality of output.
In most jurisdictions, including those that allow unlicensed individuals to make their own beer and wine, it is illegal to distill beverage alcohol without a license—with the notable exception of New Zealand, where personal alcohol distillation is legal (although selling still requires an appropriate licence).[9] Although illegal, moonshining has a long tradition in some locations.
[edit]Serving
Neat or straight — The spirit is served at room temperature without any additional ingredient.[10]
Straight up — This term refers to an alcoholic drink that is shaken or stirred with ice, strained, and served in a stemmed glass.
On the rocks — The spirit is served over ice.
With water.
With a simple mixer such as club soda, tonic water, juice, or cola.
As an ingredient of a cocktail.
