liquor

Liquor, or distilled spirits, are alcoholic beverages produced by distilling fermented mash to concentrate ethanol. They are typically higher in alcohol than beer or wine and are usually measured by alcohol by volume (ABV) or proof. Common base ingredients include grains (barley, corn, rye, wheat), sugarcane or molasses, and various fruits.

Production involves fermentation of a substrate to create a low-alcohol liquid (wash), followed by distillation in pots or columns to separate ethanol from water and other components. Pot stills preserve more congeners and flavors; column stills enable higher purity and ABV. After distillation, spirits may be aged in oak casks, which adds color, aroma, and tannins, or be sold unaged as clear or "white" spirits. Aging conditions such as climate and stave type influence flavor.

Major categories include whiskey, vodka, rum, tequila, gin, and brandy. Whiskey, rum, and brandy originate from specific regions and ingredients; vodka is typically a neutral spirit; gin is flavored with botanicals, especially juniper. Liqueurs are sweetened, flavored spirits that often require additional ingredients after distillation. Labeling and production standards vary by country; the terms "proof" and "ABV" reflect alcohol content.

Liquor plays a central role in many cultures and cuisines, with varying consumption patterns and rituals. Responsible drinking and awareness of health risks are common public considerations. Regulation covers age limits, taxation, labeling, and manufacturing practices. Global markets include large economies with diverse products and traditions.