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In the industrial applications of classical distillation, the term distillation is used as a unit of operation that identifies and denotes a process of physical separation, not a chemical reaction; thus an industrial installation that produces distilled beverages, is a distillery of alcohol. These are some applications of the chemical ...
The drinking of distilled water as a replacement for drinking water has been both advocated and discouraged for health reasons. Distilled water lacks minerals and ions, such as calcium, that play key roles in biological functions, such as in nervous system homeostasis, and are normally found in potable water. The lack of naturally occurring ...
An old whiskey still A display of various liquors in a supermarket Some single-drink liquor bottles available in Germany. Liquor (/ ˈ l ɪ k ər / 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.
A distilled beverage, spirit drink, or liquor is an alcoholic drink containing ethanol that is produced by distillation (i.e., concentrating by distillation) of ethanol produced by means of fermenting grains, fruits, botanicals, vegetables, seeds, or roots. [4]
This is a list of national liquors.A national liquor is a distilled alcoholic beverage considered standard and respected in a given country. While the status of many such drinks may be informal, there is usually a consensus in a given country that a specific drink has national status or is the "most popular liquor" in a given nation.
Unsweetened, distilled, alcoholic drinks that have an alcohol content of at least 20% ABV are called spirits. [37] For the most common distilled drinks, such as whisky (or whiskey) and vodka, the alcohol content is around 40%. The term hard liquor is used in North America to distinguish distilled drinks from undistilled ones (implicitly weaker).
Column distilled gin evolved following the invention of the Coffey still, and is produced by first distilling high proof (e.g. 96% ABV) neutral spirits from a fermented mash or wash using a refluxing still such as a column still.
The raw material is heated and the fragrant compounds are re-collected through condensation of the distilled vapor. Distilled products, whether through steam or dry distillation are known either as essential oils or ottos. Today, most common essential oils, such as lavender, peppermint, and eucalyptus, are distilled.