Liquor (/ˈlɪkər/LIK-ər) or distilled beverages are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. Other terms for liquor include spirit, spirituous liquor or hard liquor. 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).
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 United Kingdom. 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. (Full article...)
The 2016 Jim Beam strike was a labor strike involving about 250 workers for the Beam Suntory subsidiary of the Japanese alcohol company Suntory, which produces the Jim Beam brand of bourbon whiskey in the U.S. state of Kentucky. These workers, all union members of the United Food and Commercial Workers Local 111D, worked at two distillery facilities in Clermont and Boston, Kentucky. In 2016, this local union began to negotiate the terms of a new labor contract with the company, and although a tentative agreement had been reached by October 11, it was voted down by a ratio of about ten-to-one by the union members, who also authorized strike action. The primary concerns of the members involved included, among other issues, job security, scheduling, overtime, and the hiring of temporary workers in lieu of permanent, full-time employees. The contract negotiations came during a major boom period in bourbon production, and some workers at the distilleries reported having to work about 70 hours per week. Additionally, the number of temporary workers had increased drastically, and union members were seeking to have this number reduced and for the company to hire more permanent employees. While an updated contract proposal was voted on on October 14, it was similarly rejected by the union members, and with no replacement contract in place as the existing contract expired at midnight, the strike began the next day.
The strike continued for approximately one week, during which time the company instituted a contingency plan that allowed the distilleries to remain in operation. On October 16, union and company officials met for the first time since the strike began and in the following days resumed negotiations. Negotiations with a federal mediator present resumed on October 18, and by October 20, a tentative agreement had been reached. The following day, union members voted 204–19 to accept the contract and end the strike. Among the provisions of the contract were the elimination of a pay difference between union members, a cap on temporary workers at 25 percent of the total workforce, and a commitment to hire at least 27 full-time employees. Within two weeks of the strike's conclusion, the company had already hired seven full-time employees and had ended mandatory overtime. In general, union members viewed the strike as successful. (Full article...)
Dale DeGroff (born September 21, 1948), also known as "the King of Cocktails" or "King Cocktail", is an American bartender and author. The New York Times in 2015 called DeGroff "one of the world's foremost cocktail experts", and wrote that his book The Craft of the Cocktail is considered an essential bartending reference. From 1987 to 1999 DeGroff rose to prominence as the original chief bartender in the Rainbow Room at Rockefeller Center in New York City, where his then-unusual emphasis on classic cocktail recipes and high-quality ingredients led to substantial acclaim and emulation by many other bars in New York City and beyond, and helped influence the creation of the craft cocktail movement.
He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group. (Full article...)
Cocktails often also contain one or more types of juice, fruit, honey, milk or cream, spices, or other flavorings. Cocktails may vary in their ingredients from bartender to bartender, and from region to region. Two creations may have the same name but taste very different because of differences in how the drinks are prepared. (Full article...)
Arrack is a distilledalcoholic drink typically produced in 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. It is not to be confused with the anise-flavored distilled spirit called arak or araq. In many parts of India arrack is colloquially known as "desi daru".
There are two primary styles of arrack that are very different from one another: Batavia arrack is often clear in color but has a flavor profile more similar to dark rum, with a distinctive "funk" or "hogo" imparted to it from fermented red rice. Sri Lankan (Ceylon) arrack, by contrast, is a more refined and subtle spirit. It has hints of cognac and rum character and a wealth of delicate floral notes. Both styles are also made "in house" by local citizenry and can be more akin to moonshine in their presentation. (Full article...)
The Bramble is a cocktail created by Dick Bradsell in 1980s London, England. Best described as a spring cocktail, the Bramble brings together dry gin, lemon juice, sugar syrup, crème de mûre, and crushed ice. Bradsell also suggests finishing off the cocktail with some fresh red fruits (such as blackberries, cranberries) and a slice of lemon.
If crème de mûre is unavailable, many bartenders will substitute creme de cassis for it. (Full article...)
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Tsipouro
Tsipouro (Greek: τσίπουρο, romanized: tsípouro) is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia. Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is produced from either the pomace (the residue of the winepress) or from the wine after the grapes and juice have been separated. Tsipouro is typically produced in two varieties: anise-flavored, which is the default, and pure, which contains no anise and is specifically labeled as 'without anise.' While tsipouro is usually not aged in barrels, barrel-aged versions are also available. It is similar to tsikoudia produced on the island of Crete, but unlike tsikoudia, which is single-distilled and contains no additional flavorings, tsipouro is typically double-distilled and frequently includes spices, primarily anise. (Full article...)
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A selection of bottled gins for sale in Georgia, United States, 2010
Gin originated as a medicinal liquor made by monks and alchemists across Europe. The modern gin was modified in Flanders and the Netherlands to provide aqua vita from distillates of grapes and grains, becoming an object of commerce in the spirits industry. Gin became popular in England after the introduction of jenever, a Dutch and Belgian liquor. Although this development had been taking place since the early 17th century, gin became widespread after the 1688 Glorious Revolution led by William of Orange and subsequent import restrictions on French brandy. Gin emerged as the national alcoholic drink of England during the so-called Gin Craze of 1695–1735. (Full article...)
The Porto Flip was first recorded by Jerry Thomas in his 1862 book The Bartender’s Guide: How to Mix Drinks; A Bon Vivant’s Companion. albeit under the name "Coffee Cocktail", named for its appearance rather than its ingredients. (Full article...)
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A Hemingway Special or Hemingway Daiquiri and its component ingredients
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...)
A Sazerac cocktail at the Sazerac Bar in New Orleans, July 2024
The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient. The drink is most traditionally a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe. Some claim it is the oldest known American cocktail, with origins in antebellumNew Orleans, although drink historian David Wondrich is among those who dispute this, and American instances of published usage of the word cocktail to describe a mixture of spirits, bitters, and sugar can be traced to the dawn of the 19th century. (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...)
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A selection of alcoholic drinks (from left to right): red wine, malt whisky, lager, sparkling wine, lager, cherry liqueur and red wine An alcoholic beverage (also called an adult beverage, alcoholic drink, strong drink, or simply a drink) is a beverage containing alcohol (ethanol). 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...)
The cosmopolitan is a member of the Gimlet family of cocktails. Though often presented far differently, the cosmopolitan also bears a likeness in composition to the kamikaze shooter. (Full article...)
Poitín (Irish pronunciation:[ˈpˠɛtʲiːnʲ]), anglicized as poteen (/pəˈt(ʃ)iːn,pɒˈtiːn/) or potcheen, is a traditional Irishdistilled beverage (40–90% ABV). Former common names for Poitín were "Irish moonshine" and "mountain dew". It was traditionally distilled in a small pot still and the term is a diminutive of the Irish word pota, meaning "pot". In accordance with the Irish Poteen/Irish Poitín technical file, it can be made only from cereals, grain, whey, sugar beet, molasses and potatoes. (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. The "whiskey tax" became law in 1791, and was intended to generate revenue to pay the war debt incurred during the Revolutionary War. 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.
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 leaders of the rebels all fled before the arrival of the army, and there was no confrontation. About 150 men were arrested, but only 20 held for trial in Philadelphia, and only two were convicted (eventually pardoned). (Full article...)
Image 16Map 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 10A 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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A martini is a classic gin-based cocktail. (from List of cocktails)
Mulled wine steeping (Swedish glögg) (from List of cocktails)
These flaming cocktails illustrate that some liquors will readily catch fire and burn. (from Liquor)
Some single-drink liquor bottles available in Germany (from Liquor)
Distillation equipment used by the 3rd century alchemist Zosimos of Panopolis, from the Byzantine Greek manuscript Parisinus graecus 2327. (from Liquor)
A Ramos gin fizz (from List of cocktails)
A mojito served in Slovakia (from List of cocktails)
A display of various liquors in a supermarket (from Liquor)
A B-52 (from List of cocktails)
A martini cocktail (from List of cocktails)
A cosmopolitan (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 pisco sour (from List of cocktails)
An illustration of brewing and distilling industry methods in England, 1858 (from Liquor)
A grasshopper (from List of cocktails)
A piña colada (from List of cocktails)
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Lemon slice (from Cocktail garnish)
Shrimp (from Cocktail garnish)
Lime twist (from Cocktail garnish)
Raspberry (from Cocktail garnish)
Cocktail olive (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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