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distilled liquor |
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distilled liquorAlcoholic beverage obtained by distillation from wine or other fermented fruit juice or from various cereal grains that have first been brewed. The essential ingredient is usually a natural sugar or a starchy substance that may be easily converted into a sugar. The distillation process is based on the different boiling points of water (212 °F [100 °C]) and alcohol (173 °F [78.5 °C]). The alcohol vapours that arise while the fermented liquid boils are trapped and recondensed to create a liquid of much greater alcoholic strength. The resultant distillate is matured, often for several years, before it is packaged and sold. See also aquavit; brandy; gin; liqueur; rum; vodka; and whiskey. |
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Mastic is used chiefly in making varnish but is also used medicinally as an astringent and, with aniseed, to flavor a distilled liquor called mastic. 2 fluid ounces) of distilled liquor into the state. Mastic is used chiefly in making varnish but is also used medicinally as an astringent and, with aniseed, to flavor a distilled liquor called mastic. |
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distilled liquor
