Lihoviny

Lihoviny is a Czech and Slovak term for distilled alcoholic beverages, commonly translated as "spirits" or "hard liquor." The category includes drinks with higher ethanol content produced through fermentation followed by distillation, such as whisky, vodka, gin, rum, brandy and various eau-de-vie and grappa.

Production typically involves fermenting sugar-rich raw materials (grains, potatoes, fruits, molasses) to produce a low-alcohol wash, which is then concentrated by distillation to separate ethanol from water and congeners. Commercial producers may age spirits in wooden barrels, blend different distillates, or add flavoring and sweetening to create liqueurs and flavored spirits. Distillation practices and quality controls vary by tradition and regulation.

Lihoviny are regulated by laws governing production methods, labeling, taxation and minimum alcoholic strength. In many countries, specific names are protected by geographical designation or defined production standards (for example, Scotch whisky or Cognac), while generic terms like "vodka" and "rum" have broader definitions.

Culturally, spirits play roles in culinary uses, cocktails, rituals and social drinking. They are also used industrially for flavor extracts and as solvents. Consumption carries health risks associated with alcohol use; public-health guidance emphasizes moderation and restrictions for certain populations. Responsible production and consumption, as well as compliance with legal frameworks, shape the modern market for lihoviny.