Liquor
Liquor, or spirits, are potent alcoholic drinks made by distilling fermented grains, fruits, or sugars, concentrating ethanol and flavor for a higher alcohol content (typically 40%+ ABV) than beer/wine. This purification process separates the alcohol from water, creating beverages like whiskey, vodka, rum, or gin, which are known for their strength and are distinct from fermented drinks. While generally referring to spirits, "liquor" can broadly mean any liquid, including non-alcoholic solutions or broths.
Key Characteristics:
- Production: Fermentation (yeast converts sugar to alcohol) followed by distillation (heating and condensing to concentrate alcohol).
- Alcohol Content: High, usually 40% Alcohol By Volume (ABV) or more, unlike lower ABV fermented drinks.
- Ingredients: Derived from starches (grains for whiskey, vodka) or sugars (molasses for rum, agave for tequila).
- Types: Whiskey, vodka, gin, rum, brandy, tequila, etc..
- Flavor: Can be pure (vodka) or flavored by steeping botanicals/fruits after distillation (gin, some rums).
Liquor vs. Liqueur:
- Liquor: The distilled spirit itself, often unsweetened and unflavored (e.g., whiskey).
- Liqueur: A liquor with added sweeteners, flavorings (fruits, herbs, nuts, cream), and color, making it sweeter and often lower in alcohol (e.g., Triple Sec, Bailey's).
Other Meanings of "Liquor":
- General Liquid: Broth, juice, or a liquid solution.
- Medical/Industrial: A solution of a medicinal substance (tincture) or concentrated industrial liquid.