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While current beers are 3–5% alcohol, the beer drunk in the historical past was generally 1% or so. [citation needed] This was known as 'small beer'. However, the production and distribution of spirits spread slowly. Spirit drinking was still largely for medicinal purposes throughout most of the 16th century. It has been said of distilled ...
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, [1] it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic products of distillation or various other ...
Alcohol concentration in beverages is commonly expressed as alcohol by volume (ABV), ranging from less than 0.1% in fruit juices to up to 98% in rare cases of spirits. A standard drink is used globally to quantify alcohol intake, though its definition varies widely by country. Serving sizes of alcoholic beverages also vary by country.
Aqua vitae was often an etymological source of terms applied to important locally produced distilled spirits. [4] Examples include whisky (from the Gaelic uisce beatha ), eau de vie in France, acquavite in Italy, and akvavit in Scandinavia, okowita in Poland, оковита ( okovyta ) in Ukraine, акавіта ( akavita ) in Belarus, and ...
In his new program, How Booze Built America, Rowe mixes little-known history with economic analysis, puns, and a healthy serving of fermented spirits to explain how the American story is really ...
Alcohol is commonly consumed and available at pubs and liquor stores in Australia – all of which are private enterprises. Spirits can be purchased at liquor stores and pubs, whereas most grocery stores do not sell them, although they may have separate liquor stores on their premises.
The first definition of a cocktail as an alcoholic beverage appeared three years later in The Balance and Columbian Repository (Hudson, New York) May 13, 1806. [4] Traditionally, cocktail ingredients included spirits, sugar, water and bitters; [5] however, this definition evolved throughout the 1800s to include the addition of a liqueur. [6] [5]
The issued ration of rum was called a "tot," and typically had a high alcohol content (54.6% ABV). [3] continued until 1970. [citation needed] [4] Some writers have said that Vernon also added citrus juice to prevent spoilage and that it was found to prevent scurvy. This is not the case, and is based on a misreading of Vernon's order.