Distilled drinks

Whisky or whiskey is a type of liquor made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, commonly of charred white oak. Uncharred white oak casks previously used for the aging of port, rum, or sherry may be employed during storage to impart a unique flavour and colour.

Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of ageing, and some are produced using a combination of ageing and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France.

thumb|upright|Bénédictine, a traditional French herbal liqueur thumb|upright|Licor Beirão, a traditional Portuguese spice liqueur A liqueur ( , ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged, beyond a resting period during production, when necessary, for their flavors to mingle.

thumb|An old whiskey [[still]] thumb|A display of various liquors in a supermarket thumb|Some single-drink liquor bottles available in Germany Liquor ( , sometimes hard liquor), spirits, distilled spirits, or spiritous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. While the word liquor usually refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic ones produced

Gin () is a distilled alcoholic drink flavoured with juniper berries and other botanical ingredients.

Absinthe (, ) is an anise-flavoured spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof in the US. Absinthe traditionally has a natural green colour but may also be colourless. It is commonly referred to in historical literature as . While sometimes casually referred to as a liqueur, absinthe is not traditionally bottled with sugar or sweeteners. Absinthe is traditional

Middle Eastern distilled spirit

thumb|A modern do it yourself|DIY pot still

Mezcal (, ), sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave.

Arrack is a distilled alcoholic drink typically produced in India, Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. In many parts of India arrack is colloquially known as "desi daru".

' (; ), known in Portuguese as ' ( or ), is a type of distilled alcoholic spirit that contains between 29% and 60% alcohol by volume (ABV). It is a somewhat generic term that can refer to liquors made from various foods. It originates from and is typically consumed on the Iberian Peninsula and in Ibero-America.

thumb|upright|Boukha bottle

thumb|Several brands of fernet sold in Argentina. From left to right: Cinzano, Luxardo, Ramazzotti, 1882, [[Fernet-Branca, and Martini.]] Fernet () is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of distilled grape spirits.

concentrated aqueous solution of ethanol

concentrated ethanol which has been purified by means of repeated distillation

thumb|right|280px|Lao-Khamu men drinking lao-hai from an earthenware jar. Water is added to the jar to maintain the liquid level as the alcohol is sipped. Lao-Lao () is a Laotian rice whisky produced in Laos. Along with Beerlao, lao-Lao is a staple drink in Laos.

thumb|A snaps thumb|Snaps drinking in Sweden, early 20th century. In the Nordic countries, especially Denmark and Sweden, but not in Iceland, snaps ( , ), among many nicknames, is a small shot of a strong alcoholic beverage taken during the course of a meal.

Raksi (Devanagari: रक्सी) (, , Nepal Bhasa: aila) (Limbu: , Saejongwa in Limbu) is the Nepali term for a traditional distilled alcoholic beverage in Nepal, India (Darjeeling, Sikkim) and Tibet. It is often made at home.

cereal residues from alcohol production

distilled beverage

thumb|Chang'aa being made '''Chang'aa''' is a traditional home-brewed spirit, popular in Kenya. It is made by fermentation and distillation from grains like millet, maize and sorghum, and is very potent.

1,1-Diethoxyethane (acetaldehyde diethyl acetal) is a major flavoring component of distilled beverages, especially malt whisky and sherry. Although it is just one of many compounds containing an acetal functional group, this specific chemical is sometimes called simply acetal.

right|150px|thumb|Uganda Waragi thumb|150px|A small bag of Uganda Waragi

Akpeteshie is a liquor produced by distilling palm wine or sugar cane, primarily in the region of Western Africa. It is the national spirit of Ghana. In Nigeria it is known as Ògógóró (Ogog'), an Urhobo word, usually distilled locally from fermented Raffia palm tree juice, where it is known as the country's homebrew. Today, there is a misconception that Ogogoro can be pure ethanol, but traditionally, it had to come from the palm tree and then be distilled from this source.

Bierbrand (also known as Bierschnaps or Eau de vie de bière) is a liquor produced by distilling beer. Bierbrand produced in the European Union and Switzerland is required to contain at least 38% alcohol by volume and retain the flavor profile of beer. Additives such as neutral spirits or flavorings are prohibited, except for caramel color.

maceration of unfermented fruit or other raw materials in neutral spirits, followed by distillation