LiquorLiquor ( , sometimes hard liquor), spirit, distilled spirit, or spirituous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation.
DistillationDistillation, also classical distillation, is the process of separating the component substances of a liquid mixture of two or more chemically discrete substances by selective boiling of the mixture and the condensation of the vapors in a still.
Alcohol by volumeAlcohol by volume (abbreviated as alc/vol or ABV) is a common measure of the amount of alcohol contained in a given alcoholic beverage. It is defined as the volume the ethanol in the liquid would take if separated from the rest of the solution, divided by the volume of the solution, both at 20 °C (68 °F). Pure ethanol is lighter than water, with a density of 0.78945 g/mL (0.82353 oz/US fl oz; 0.79122 oz/imp fl oz; 0.45633 oz/cu in). The alc/vol standard is used worldwide.
Alcohol proofAlcohol proof (usually termed simply "proof" in relation to a beverage) is a measure of the content of ethanol (alcohol) in an alcoholic beverage. The term was originally used in England, and from 1816 was equal to about 1.75 times the percentage of alcohol by volume (ABV). The United Kingdom changed to use ABV instead of proof.
WineWine is an alcoholic drink made from fermentedgrape juice. It is produced and consumed in many regions around the world, in a wide variety of styles which are influenced by different varieties of grapes, growing environments, viticulture methods, and production techniques. Wine has been produced for thousands of years, the earliest evidence dating from c. 6000 BCE in present-day Georgia.
CognacCognac ( , alsoUS: , French:) is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding departments of Charente and Charente-Maritime, in an officially designated wine-growing region. This region is divided into six districts with different cognacs produced in each. Cognac production falls under French appellation d'origine contrôlée (AOC) designation, with production methods and naming required to meet certain legal requirements.
Apéritif and digestifApéritifs (; French:) and digestifs () are drinks, typically alcoholic, that are normally served respectively before and after a meal. ApéritifAn apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet.
BarrelA barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, usually alcoholic beverages; a small barrel or cask is known as a keg. Barrels have a variety of uses, including storage of liquids such as water, oil, and alcohol.WinemakingWinemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran around 6000 to 5000 B.C. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner.
Aging (food)Aging or ageing, in the context of food or beverages, is the leaving of a product over an extended period of time (often months or years) to aid in improving the flavor of the product. Aging can be done under a number of conditions, and for a number of reasons including stronger umami flavors and tenderness. DryingDrying of foods by leaving them in a low-humidity environment has been used as a food preservation technique for millennia.
Food coloringFood coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking. Food colorants are also used in various non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices.
Caramel coloringCaramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.*As an Amazon Associate I earn from qualifying purchases.