DISTILLED LIQUOR

alcoholic beverage (such as brandy, whiskey, rum, or arrack) that is obtained by distillation from wine or other fermented fruit juice or plant juice or from a starchy material (such as various grains) that has first been brewed. The alcoholic content of distilled liquor is higher than that of beer or wine. In general, the raw material used for a distilled liquor is a natural sugar or a starchy substance that may be easily converted into a sugar. Grapes are a principal raw material used for the production of distilled liquor, producing brandy. Peaches, apples, and many other fruits are used according to local availability. The most common vegetables used are sugarcane and sugar beets, which produce rum. Corn is the most widely used grain. Rye, rice, and barley grains are also used. Distilled liquors made from grain are usually called whiskeys. The distillation process is based on the different boiling points of water (212 F ) and alcohol (173 F ). The alcohol vapours that arise while the fermented liquid boils are trapped and recondensed to create a liquid of much greater alcoholic strength. The resultant distillate is matured, often for several years, before it is packaged and sold.