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General Information
NameLiquor
Scientific NameNot Available
DescriptionA distilled beverage, spirit, liquor, or hard liquor is an alcoholic beverage produced by distillation of a mixture produced from alcoholic fermentation, such as wine. This process purifies it and removes diluting components like water, for the purpose of increasing its proportion of alcohol content (commonly known as alcohol by volume, ABV). As distilled beverages contain more alcohol they are considered "harder" - in North America, the term hard liquor is used to distinguish distilled beverages from undistilled ones, which are implicitly weaker. As examples, this does not include beverages such as beer, wine, and cider, as they are fermented but not distilled. These all have relatively low alcohol content, typically less than 10%. However, brandy is a spirit, is distinct as a drink from wine (due to distillation), and has an ABV over 35%. Other examples of common distilled beverages include vodka, gin, tequila, rum, whisky, as well as eau de vie (Fruit Brandy or Schnapps), baijiu, soju, aguardiente, pálinka, fernet, and slivovitz.
Primary IDFOOD00616
Picture630
Classification
GroupBeverages
Sub-GroupDistilled beverages
Taxonomy
Lineage
ITIS IDNot Available
Wikipedia IDLiquor
Composition
Compounds
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CompoundStructureContent Range AverageReference
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Macronutrients
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References
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.