![]() In the production of a malt whisky, the spirit ABV can be as high as 75% while a grain whisky can have 95% ABV. This liquid is flavourless and has a very high ABV. This is during the process of distillation and the resulting liquid cannot be referred to as liquor at this stage. There is a point when the liquid is referred to as spirit. However, in the process of making such high-alcohol volume drinks, it is a different matter. These include beverages like vodka or brandy. In a local bar or when you browse alcohol online in Singapore, these names are usually interchanged to mean drinks with very high alcohol content (ABV). Confused? Keep reading!įirstly, when it comes to differentiating spirits and liquor, it depends on how technical you want to get. Wine, beer, and cider are all examples of alcohol, but they are not spirits. In most cases, spirits are liquor and liquors are alcohol. Liquors and spirits are distilled alcoholic beverages. This is a result of different treatment in the production of spirits, liquor and alcohol. However, beyond this common procedure, there is one important distinction: the level of alcohol in each. This is the chemical equation for alcoholic fermentation, a process that these beverages all undergo. But other than these evident distinctions, have you wondered what the fundamental differences are among spirits, liquor, and alcohol?įirstly, what do these drinks have in common? The answer is C 6 H 12 O 6 → 2 C 2 H 5 OH + 2 CO 2. ![]() They have individual flavour profiles, some are mixed in cocktails, and others are best served at room temperature. ![]()
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