Distilled Spirits; a Class Alcoholic beverage with a Minimum Alcohol Content of 20%

Distilled spirits are a class of alcoholic beverages mass-produced by the distillation of fruits, vegetables, or grains after they have undergone a fermentation procedure. Such beverages are obtained from the distillation of the mixture produced from alcoholic fermentation. Distillation helps increase the content of alcohol and reduce the dilution by the addition of the water. Distilled spirits have a minimum alcohol content of 20% by volume and are therefore called hard liquors. A liqueur is a distilled beverage made from pure spirits with no coloring, flavoring, or other additives added. They contain various fruits, herbs, and other flavorings for their characteristic flavor to mix well with other ingredients in cocktails, drinks, or other beverages.


Distilled spirits (such as brandy, whisky, rum, or arrack) are obtained by distillation from wine or plant juice, or other fermented fruit, or from a starchy material that has first been brewed. Distilled spirits can be produced by a variety of processes. Spirits include gin, whiskey, vodka, liqueur, schnapps, and brandy. All spirits, except for beer and wine, are technically clear and colorless. For whiskies, the distilled product is aged to provide flavor, color, and aroma. All distilled liquor starts clear or light. Then as it is aged in barrels or similar, it ferments and takes on a darker appearance. However, distilled spirits evolved somewhat later than wine or beer and can trace their roots back to ancient alchemists.