Liquor (/ˈlɪkər/LIK-ər) is an alcoholic drink produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. Other terms for liquor include: spirit, distilled beverage, booze, spirituous liquor or hard liquor. The distillation process concentrates the liquid to increase its alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered "harder." In North America, the term hard liquor is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term spirits is more commonly used in the UK. Some examples of liquors include vodka, rum, gin, and tequila. Liquors are often aged in barrels, such as for the production of brandy and whiskey, or are infused with flavorings to form flavored liquors, such as absinthe.
While the word liquor ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic products of distillation or various other liquids). (Full article...)
Bottled in bond (BIB) is a label for an American-produced distilled beverage that has been aged and bottled according to a set of legal regulations contained in the United States government's Standards of Identity for Distilled Spirits, as originally specified in the Bottled-in-Bond Act of 1897. As a reaction to widespread adulteration of American whiskey, the act made the federal government the guarantor of a spirit's authenticity, gave producers a tax incentive for participating and helped ensure proper accounting and the collection of tax that was due. Although the regulations apply to all spirits, most bonded spirits are whiskeys in practice.
To be labeled as bottled-in-bond or bonded, the liquor must be the product of one distillation season (January–June or July–December) by one distiller at one distillery. It must have been aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 (U.S.) proof (50% alcohol by volume). The bottled product's label must identify the distillery where it was distilled and, if different, where it was bottled.
Some consumers consider the term to be an endorsement of quality, while many producers consider it archaic and do not use it. Because bottled-in-bond whiskey must be the product of one distillation season, one distillery, and one distiller—whereas ordinary straight whiskey may be a product of the mingling of straight whiskeys (of the same grain type) with differing ages and producers within a single state—it may be regarded as a better indication of the distiller's skill, making it similar in concept to a single malt, small batch, or single barrel whiskey. (Full article...)
The cocktail first became popular among the youth of the college town of Córdoba, in the 1980s and—impulsed by an advertising campaign led by Fratelli Branca—its consumption grew in popularity during the following decades to become widespread throughout the country, surpassed only by that of beer and wine. It is now considered a cultural icon of Argentina and is especially associated with its home province of Córdoba, where the drink is most consumed. The popularity of fernet con coca is such that Argentina consumes more than 75% of all fernet produced globally. The cocktail can also be found in some of its bordering countries, such as Uruguay. (Full article...)
A rusty nail is a cocktail made by mixing Scotch whisky with Drambuie in a 1:1 to 2:1 ratio. A rusty nail is most commonly served on the rocks in an old-fashioned glass (a.k.a. a rocks glass), although it can also be served "up" in a stemmed glass. Its origin goes back to the 1937 British Industries Fair, but it did not become popular until the 1950s endorsement by New York's Club 21 and its recognition by popular culture as the go-to cocktail of the Rat Pack a decade later. (Full article...)
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A rượu đế still Rượu đế is a distilled liquor from Vietnam, made of either glutinous or non-glutinous rice. It was formerly made illegally and is thus similar to moonshine. It is most typical of the Mekong Delta region of southwestern Vietnam (its equivalent in northern Vietnam is called rượu quốc lủi). Its strength varies, but is typically 40 percent alcohol by volume. It is usually clear, and a bit cloudy in appearance. (Full article...)
An alcoholic beverage (also called an adult beverage, alcoholic drink, strong drink, or simply a drink) is a beverage containing alcohol. Alcoholic drinks are typically divided into three classes—beers, wines, and spirits—and typically their alcohol content is between 3% and 50%.
Many cultures have a distinct drinking culture, where alcoholic drinks are integrated into parties. Most countries have laws regulating the production, sale, and consumption of alcoholic beverages. For example, some regulations may require the labeling of the percentage alcohol content (as ABV or proof) and the use of a warning label. Some countriesban the consumption of alcoholic drinks, but they are legal in most parts of the world. The temperance movement advocates against the consumption of alcoholic beverages. The global alcoholic drink industry exceeded $1.5 trillion in 2017. Alcohol is one of the most widely used recreational drugs in the world, and about 33% of all humans currently drink alcohol. In 2015, among Americans, 86% of adults had consumed alcohol at some point, with 70% drinking it in the last year and 56% in the last month. Several other animals are affected by alcohol similarly to humans and, once they consume it, will consume it again if given the opportunity, though humans are the only species known to produce alcoholic drinks intentionally. (Full article...)
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White lady (also known as a Delilah, or Chelsea sidecar) is a classic cocktail that is made with gin, Cointreau or triple sec, fresh lemon juice and an optional egg white. It belongs to the sidecar family, made with gin in place of brandy. The cocktail sometimes also includes additional ingredients, for example egg white, sugar, cream, or creme de menthe.
The classic concoction is most commonly served in a martini cocktail glass. When an egg white is added a champagne coupe is preferable; the silky foam clings more pleasingly to the curved glass. (Full article...)
Cachaça (Portuguese pronunciation:[kaˈʃasɐ]) is a distilled spirit made from fermented sugarcane juice. Also known as pinga, caninha, and other names, it is the most popular spirit among distilled alcoholic beverages in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail. In Brazil, caipirinha is often paired with the dish feijoada. (Full article...)
In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). These products are also called eau de vie (literally "water of life" in French). (Full article...)
A Brandy Alexander is a brandy-based dessert cocktail consisting of cognac, crème de cacao, and cream, that became popular during the early 20th century. It is a variation of an earlier, gin-based cocktail called simply an Alexander. The cocktail known as Alexander today may contain gin or brandy. Ice cream can be added for a "frozen Brandy Alexander". (Full article...)
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A whiskey sour with ice cubes and a lemon slice
A whiskey sour is a mixed drink or shot containing whiskey (or bourbon), lemon juice, and sugar (Simple Sugar), and traditionally garnished with a cherry or sometimes a lemon wedge. It is a blend of sour, bitter, and sweet flavors. It can be made as a shot or mixed drink, either choice with a base spirit (whiskey or bourbon), citrus juice (lemon juice or sweet & sour mix), and a sweetener (Simple Sugar).
Sometimes, an egg white is included, which is sometimes called a Boston sour. When the whiskey used is a Scotch, it is called a Scotch sour. With a few bar spoons of full-bodied red wine floated on top, it is usually referred to as a New York sour. It is shaken and served either straight up or over ice. (Full article...)
The cocktail, named for the crust of sugar on the rim, was invented by Joseph Santini, a bartender in New Orleans at his bar, Jewel of the South. (Full article...)
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A tequila sunrise demonstrating its resemblance to an inverted sunrise, in a stemware rather than the usual collins glass
A liquor store is a retailbusiness that predominantly sells prepackaged alcoholic beverages, including liquors (typically in bottles), wine or beer, usually intended to be consumed off the store's premises. Depending on region and local idiom, they may also be called an off-licence (in the UK and Ireland), off-sale (in parts of Canada and the US), bottle shop, bottle store (South Africa) or, colloquially, bottle-o (in Australia, New Zealand and parts of Canada), liquor store (in Canada, the US, Australia and New Zealand) or other similar terms. A very limited number of jurisdictions have an alcohol monopoly. In US states that are alcoholic beverage control (ABC) states, the term ABC store may be used. (Full article...)
A stinger is a duo cocktail made by adding crème de menthe to brandy (although recipes vary). The cocktail's origins can be traced to the United States in the 1890s, and the beverage remained widely popular in America until the 1970s. It was seen as a drink of the upper class, and has had a somewhat wide cultural impact. (Full article...)
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A bee's knees cocktail made with gin, 1:1 honey syrup, and lemon juice
The name comes from prohibition-era slang meaning "the best". (Full article...)
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A bottle of "O.P. Anderson", a Swedish akvavit. Akvavit or aquavit (/ˈɑːkwəviːt,-və-/; also akevitt in Norwegian; aquavit in English) is a distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. Akvavit is distilled from grain or potatoes and is flavoured with a variety of herbs. It is also popular in Northern Germany.
Akvavit gets its distinctive flavour from spices and herbs, and the dominant flavour must (according to the European Union) come from a distillate of caraway and/or dill seed. It typically contains 40% alcohol by volume, or 80 proof (U.S.). The EU has established a minimum of 37.5% ABV for akvavit to be named as such. (Full article...)
... that Thomas Dickson Archibald, when speaking against increasing fines for violating liquor licenses, said "we need only go a step further and make the violation a hanging matter"?
... that to comply with a law that restricted liquor sales near churches, the Peninsula New York placed its cocktail lounge up a flight of stairs and down a long hallway?
This is a Good article, an article that meets a core set of high editorial standards.
George Washington reviews the troops near Fort Cumberland, Maryland, before their march to suppress the Whiskey Rebellion in western Pennsylvania.
The Whiskey Rebellion (also known as the Whiskey Insurrection) was a violent tax protest in the United States beginning in 1791 and ending in 1794 during the presidency of George Washington. The so-called "whiskey tax" was the first tax imposed on a domestic product by the newly formed federal government. Beer was difficult to transport and spoiled more easily than rum and whiskey. Rum distillation in the United States had been disrupted during the American Revolutionary War, and whiskey distribution and consumption increased afterwards (aggregate production had not surpassed rum by 1791). The "whiskey tax" became law in 1791, and was intended to generate revenue to pay the war debt incurred during the Revolutionary War. The tax applied to all distilled spirits, but consumption of American whiskey was rapidly expanding in the late 18th century, so the excise became widely known as a "whiskey tax". Farmers of the western frontier were accustomed to distilling their surplus rye, barley, wheat, corn, or fermented grain mixtures to make whiskey. These farmers resisted the tax. In these regions, whiskey often served as a medium of exchange. Many of the resisters were war veterans who believed that they were fighting for the principles of the American Revolution, in particular against taxation without local representation, while the federal government maintained that the taxes were the legal expression of Congressional taxation powers.
Throughout Western Pennsylvania counties, protesters used violence and intimidation to prevent federal officials from collecting the tax. Resistance came to a climax in July 1794, when a US marshal arrived in western Pennsylvania to serve writs to distillers who had not paid the excise. The alarm was raised, and more than 500 armed men attacked the fortified home of tax inspector John Neville. Washington responded by sending peace commissioners to western Pennsylvania to negotiate with the rebels, while at the same time calling on governors to send a militia force to enforce the tax. Washington himself rode at the head of an army to suppress the insurgency, with 13,000 militiamen provided by the governors of Virginia, Maryland, New Jersey, and Pennsylvania. The rebels all went home before the arrival of the army, and there was no confrontation. About 20 men were arrested, but all were later acquitted or pardoned. Most distillers in nearby Kentucky were found to be all but impossible to tax—in the next six years, over 175 distillers from Kentucky were convicted of violating the tax law. Numerous examples of resistance are recorded in court documents and newspaper accounts. (Full article...)
Image 2Map of Europe with individual countries grouped by preferred type of alcoholic drink, based on recorded alcohol consumption per capita (age 15+) (in liters of pure alcohol) in 2016.
Image 8A whiskey sour, served in a coupe glass, is garnished with a spiral of lemon peel and two maraschino cherries on a cocktail pick, along with drops of bitters swirled into the foam (from egg white) atop the drink. (from Cocktail garnish)
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![Image 1 A typical fernet con coca from Argentina, and also spread to adjacent areas in Southern South America Fernet con coca (Spanish: [feɾˈne(ð) koŋ ˈkoka], "Fernet and Coke"), also known as fernando, its diminutive fernandito (Spanish: [feɾnanˈdito]), or several other nicknames, is a long drink of Argentine origin consisting of the Italian amaro liqueur fernet and cola, served over ice. Although typically made with Fernet-Branca and Coca-Cola, several amaro brands have appeared in Argentina since its popularization, as well as ready-to-drink versions. The cocktail first became popular among the youth of the college town of Córdoba, in the 1980s and—impulsed by an advertising campaign led by Fratelli Branca—its consumption grew in popularity during the following decades to become widespread throughout the country, surpassed only by that of beer and wine. It is now considered a cultural icon of Argentina and is especially associated with its home province of Córdoba, where the drink is most consumed. The popularity of fernet con coca is such that Argentina consumes more than 75% of all fernet produced globally. The cocktail can also be found in some of its bordering countries, such as Uruguay. (Full article...)](/wiki/File:Blank.png)
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A grasshopper (from List of cocktails)
Map of Europe with individual countries grouped by preferred type of alcoholic drink, based on recorded alcohol consumption per capita (age 15+) (in liters of pure alcohol) in 2016.WineBeerSpirits(from Liquor)
A mojito served in Slovakia (from List of cocktails)
Some single-drink liquor bottles available in Germany (from Liquor)
An illustration of brewing and distilling industry methods in England, 1858 (from Liquor)
A martini cocktail (from List of cocktails)
A cosmopolitan (from List of cocktails)
A display of various liquors in a supermarket (from Liquor)
A B-52 (from List of cocktails)
A Ramos gin fizz (from List of cocktails)
Mulled wine steeping (Swedish glögg) (from List of cocktails)
Distillation equipment used by the 3rd century alchemist Zosimos of Panopolis, from the Byzantine Greek manuscript Parisinus graecus 2327. (from Liquor)
These flaming cocktails illustrate that some liquors will readily catch fire and burn. (from Liquor)
A martini is a classic gin-based cocktail. (from List of cocktails)
A pisco sour (from List of cocktails)
A piña colada (from List of cocktails)
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Raspberry (from Cocktail garnish)
Lemon slice (from Cocktail garnish)
Shrimp (from Cocktail garnish)
Cocktail olive (from Cocktail garnish)
Lime twist (from Cocktail garnish)
A whiskey sour, served in a coupe glass, is garnished with a spiral of lemon peel and two maraschino cherries on a cocktail pick, along with drops of bitters swirled into the foam (from egg white) atop the drink. (from Cocktail garnish)
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