Liquor (/ˈlɪkər/LIK-ər) or distilled beverage is an
alcoholic drink produced by the
distillation of
grains,
fruits,
vegetables, or
sugar that have already gone through
alcoholic fermentation. Other terms for liquor include spirit, booze, spirituous liquor or hard liquor. The distillation process concentrates the liquid to increase its
alcohol by volume.[1] As liquors contain significantly more
alcohol (
ethanol) than other alcoholic drinks, they are considered "harder." In North America, the term hard liquor is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term spirits is more commonly used in the UK. Some examples of liquors include
vodka,
rum,
gin, and
tequila. Liquors are often aged in
barrels, such as for the production of
brandy and
whiskey, or are infused with flavorings to form
flavored liquors, such as
absinthe.
While the word liquor ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation alone,[2] it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic products of distillation or various other liquids).[3]
Like other alcoholic drinks, liquor is typically consumed for the
psychoactive effects of alcohol. Liquor may be consumed on its own ("
neat"), typically in amounts of around 50 millilitres (1.7 US fluid ounces) per served drink. In an undiluted form, distilled beverages are often slightly sweet and bitter and typically impart a burning mouthfeel with an odor derived from the alcohol and the production and aging processes; the exact flavor varies between different varieties of liquor and the different impurities they impart. Liquor is also frequently mixed with other ingredients to form a
cocktail.
Rapid consumption of a large amount of liquor can cause severe alcohol intoxication or
alcohol poisoning, which can be fatal. Consistent consumption of liquor over time correlates with higher mortality and other harmful health effects, even when compared to other alcoholic beverages.[4][5]
Nomenclature
The term "spirit" (singular and used without the additional term "drink") refers to liquor that should not contain added sugar[6] and is usually 35–40%
alcohol by volume (ABV).[7]Fruit brandy, for example, is also known as 'fruit spirit'.
Liquor generally has an alcohol concentration higher than 30% when bottled, and before being diluted for bottling, it typically has a concentration over 50%.
Beer and
wine, which are not distilled, typically have a maximum alcohol content of about 15% ABV, as most
yeasts cannot metabolize when the concentration of alcohol is above this level; as a consequence,
fermentation ceases at that point.
Etymology
The origin of liquor and its close relative liquid is the Latin verb liquere, meaning 'to be fluid'. According to the Oxford English Dictionary (OED), an early use of the word in the English language, meaning simply "a liquid", can be dated to 1225. The first use documented in the OED defined as "a liquid for drinking" occurred in the 14th century. Its use as a term for "an intoxicating alcoholic drink" appeared in the 16th century.
Legal definition
European Union
In accordance with the regulation (EU) 2019/787 of the European Parliament and of the Council of April 17, 2019,[9] a spirit drink is an
alcoholic beverage that has been produced:
either directly by using, individually or in combination, any of the following methods:
distillation, with or without added flavorings or flavoring foodstuffs, of
fermented products;
maceration or similar processing of plant materials in
ethyl alcohol of agricultural origin, distillates of agricultural origin or spirit drinks or a combination thereof;
addition, individually or in combination, to ethyl alcohol of agricultural origin, distillates of agricultural origin, or spirit drinks of flavorings, colors, other authorized ingredients, sweetening products, other agricultural products, and foodstuffs.
or by adding, individually or in combination, to it any of the following:
other spirit drinks;
ethyl alcohol of agricultural origin;
distillates of agricultural origin;
other foodstuffs.
Spirit drinks must contain at least 15% ABV (except in the case of egg liqueur, which must contain a minimum of 14% ABV).[9][10]
Distillate of agricultural origin
Regulation makes a difference between "ethyl alcohol of agricultural origin" and a "distillate of agricultural origin". Distillate of agricultural origin is defined as an alcoholic liquid that is the result of the distillation, after alcoholic fermentation, of agricultural products which does not have the properties of ethyl alcohol and which retain the aroma and taste of the raw materials used.[11]
Categories
Annex 1 to the regulation lists 44 categories of spirit drinks and their legal requirements.[12]
Some spirit drinks can fall into more than one category. Specific production requirements distinguish one category from another (London gin falls into the Gin category but any gin cannot be considered as London gin).
Spirit drinks that are not produced within the EU, such as
tequila or
baijiu, are not listed in the 44 categories.
Distillation in
China could have begun during the
Eastern Han dynasty (1st–2nd centuries), but the distillation of beverages began in the
Jin (12th–13th centuries) and
Southern Song (10th–13th centuries) dynasties according to archaeological evidence.[24]
Freeze distillation involves freezing the alcoholic beverage and then removing the ice. The freezing technique had limitations in geography and implementation limiting how widely this method was put to use.
Distillation of wine
The flammable nature of the exhalations of wine was already known to ancient natural philosophers such as
Aristotle (384–322 BCE),
Theophrastus (
c. 371 – c. 287 BCE), and
Pliny the Elder (23/24–79 CE).[25] This did not immediately lead to the isolation of alcohol, however, despite the development of more advanced distillation techniques in second- and third-century
Roman Egypt.[26] An important recognition, first found in one of the writings attributed to
Jābir ibn Ḥayyān (ninth century CE), was that by
adding salt to boiling wine, which increases the wine's
relative volatility, the flammability of the resulting vapors may be enhanced.[27] The distillation of wine is attested in Arabic works attributed to
al-Kindī (c. 801–873 CE) and to
al-Fārābī (c. 872–950), and in the 28th book of
al-Zahrāwī's (Latin: Abulcasis, 936–1013) Kitāb al-Taṣrīf (later translated into Latin as Liber servatoris).[28] In the twelfth century, recipes for the production of aqua ardens ("burning water", i.e., alcohol) by distilling wine with salt started to appear in a number of Latin works, and by the end of the thirteenth century, it had become a widely known substance among Western European chemists.[29] Its medicinal properties were studied by
Arnald of Villanova (1240–1311 CE) and
John of Rupescissa (c. 1310–1366), the latter of whom regarded it as a life-preserving substance able to prevent all diseases (the aqua vitae or "water of life", also called by John the quintessence of wine).[30]
In China, archaeological evidence indicates that the true distillation of alcohol began during the 12th century
Jin or
Southern Song dynasties.[24]
A
still has been found at an archaeological site in Qinglong,
Hebei, dating to the 12th century.[24]
In India, the true distillation of alcohol was introduced from the
Middle East and was in wide use in the
Delhi Sultanate by the 14th century.[23][31]
The works of
Taddeo Alderotti (1223–1296) describe a method for concentrating alcohol involving repeated
fractional distillation through a water-cooled still, by which an alcohol purity of 90% could be obtained.[32]
It is legal to distill beverage alcohol as a hobby for personal use in some countries, including New Zealand[34] and the Netherlands.[note 1]
In many others including the
United States, it is illegal to distill beverage alcohol without a license, and the licensing process is too arduous for hobbyist-scale production. In some parts of the U.S., it is also illegal to sell a still without a license. Nonetheless, all states allow unlicensed individuals to
make their own beer, and some also allow unlicensed individuals to make their own wine (although making beer and wine is also prohibited in some local jurisdictions).[citation needed]
Sale
Some countries and sub-national jurisdictions limit or prohibit the sale of certain high-percentage alcohol, commonly known as
neutral spirit. Due to its flammability (see below) alcoholic beverages with an alcohol content above 70% by volume are not permitted to be transported in aircraft.[35]
Microdistilling
Microdistilling (also known as craft distilling) began to re-emerge as a trend in the United States following the
microbrewing and
craft beer movement in the last decades of the 20th century.
Liquor that contains 40%
ABV (80
US proof) will catch fire if heated to about 26 °C (79 °F) and if an ignition source is applied to it. This temperature is called its
flash point.[36] The flash point of
pure alcohol is 16.6 °C (61.9 °F), less than average room temperature.[37]
The flammability of liquor is applied in the cooking technique
flambé.
The flash points of alcohol concentrations from 10% to 96% by weight are:[38]
10% – 49 °C (120 °F) –
ethanol-based water solution
The
World Health Organization (WHO) measures and publishes alcohol consumption patterns in different countries. The WHO measures alcohol consumed by persons 15 years of age or older and reports it on the basis of liters of pure alcohol consumed
per capita in a given year in a country.[42]
In Europe, spirits (especially vodka) are more popular in the north and east of the continent.
Distilled spirits contain
ethyl alcohol, the same chemical that is present in
beer and
wine, and as such, spirit consumption has short-term psychological and physiological effects on the user. Different concentrations of alcohol in the human body have different effects on a person. The effects of alcohol depend on the amount an individual has drunk, the percentage of alcohol in the spirits and the timespan that the consumption took place.[43]
The short-term effects of alcohol consumption range from a decrease in anxiety and motor skills and
euphoria at lower doses to
intoxication (drunkenness), to
stupor, unconsciousness,
anterograde amnesia (memory "blackouts"), and
central nervous system depression at higher doses.
Cell membranes are highly permeable to
alcohol, so once it is in the bloodstream, it can diffuse into nearly every cell in the body. Alcohol can greatly exacerbate sleep problems. During
abstinence, residual disruptions in sleep regularity and sleep patterns are the greatest predictors of
relapse.[43]
Alcoholism, also known as "alcohol use disorder", is a broad term for any drinking of alcohol that results in problems.[46] Alcoholism reduces a person's life expectancy by around ten years[47] and alcohol use is the third-leading cause of early death in the United States.[44]
^Levey, Martin (1959).
Chemistry and Chemical Technology in Ancient Mesopotamia.
Elsevier. p. 36. As already mentioned, the textual evidence for Sumero-Babylonian distillation is disclosed in a group of Akkadian tablets describing perfumery operations, dated ca. 1200 B.C.
^Frank Raymond Allchin, "India: the ancient home of distillation?" Man, New Series 14:1:55-63 (1979)
full textArchived December 20, 2019, at the
Wayback Machine
^Javed Husain, "The So-Called 'Distillery' at Shaikhan Dheri - A Case Study", Journal of the Pakistan Historical Society41:3:289-314 (July 1, 1993)
^Frank Raymond Allchin, "India: the ancient home of distillation?" Man, New Series 14:1:55-63 (1979)
full textArchived December 20, 2019, at the
Wayback Machine
^
abcHaw, Stephen G. (2006).
"Wine, women and poison". Marco Polo in China. Routledge. pp. 147–148.
ISBN978-1-134-27542-7. Retrieved July 10, 2016. The earliest possible period seems to be the Eastern Han dynasty... the most likely period for the beginning of true distillation of spirits for drinking in China is during the Jin and Southern Song dynasties
^Berthelot, Marcellin; Houdas, Octave V. (1893). La Chimie au Moyen Âge. Vol. I–III. Paris: Imprimerie nationale. vol. I, p. 137.
^al-Hassan, Ahmad Y. (2009). "Alcohol and the Distillation of Wine in
Arabic Sources from the 8th Century". Studies in al-Kimya': Critical Issues in Latin and Arabic Alchemy and Chemistry. Hildesheim: Georg Olms Verlag. pp. 283–298. (same content also available on
the author's websiteArchived December 29, 2015, at the
Wayback Machine).
^
abcFeige B, Scaal S, Hornyak M, Gann H, Riemann D (January 2007). "Sleep electroencephalographic spectral power after withdrawal from alcohol in alcohol-dependent patients". Alcoholism: Clinical and Experimental Research. 31 (1): 19–27.
doi:
10.1111/j.1530-0277.2006.00260.x.
PMID17207097.
Blue, Anthony Dias (2004). The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment. New York: HarperCollins Publishers.
ISBN0-06-054218-7.
Forbes, Robert (1997). Short History of the Art of Distillation from the Beginnings up to the Death of Cellier Blumenthal. Brill Academic Publishers.
ISBN90-04-00617-6.
Multhauf, Robert (1993). The Origins of Chemistry. Gordon & Breach Science Publishers.
ISBN2-88124-594-3.