Common Spirits

At their foundation, all spirits are produced by fermenting sugars or starches with yeast, creating low proof alcohol. This alcohol is then distilled to purify and concentrate the flavor, bringing the alcohol content to a much higher level, typically around 40% ABV or 80 proof.

Vodka:

Typically produced from potatoes or grains, vodka can be made with any sugar or starch. Clear color and subtle flavors, although you can often taste the characteristics of the base starch or sugar.

Gin:

Produced with a neutral spirit that is then flavored or re-distilled with juniper berries and a variety of other spices/herbs/botanicals. Typically clear, dry, and very distinctive in flavor, gin is used in a variety of classic cocktails.

Rum:

Made from sugarcane juice or sugarcane molasses, typically aged in oak barrels. Rum ranges widely from young, clear, lively spirits to rich, caramel-colored, aged expressions, with many other traits unique to the style of production in the country of origin.

Whisk(e)y:

Made from fermented grain mash (grains mixed with water and heated to break down the starch into sugars) distilled and typically aged in oak barrels. Typically light to dark brown in color, whisky varies widely in flavor by region and production method. Typically spelled Whisky in Scotland, Canada, and Japan, and Whiskey in Ireland and the United States, it is produced in many other countries as well.

Tequila and Mezcal:

Made from the sugars extracted from the agave plant through heat. Tequila is made from one species - Weber Blue Agave, while mezcal can be made from any of up to 50 species of the plant. Additionally, for Tequila, the agave is typically steamed to break down the starches, while for Mezcal, the agave is roasted in earthen pits lined with rocks, wood, and charcoal, often lending an earthy and smoky flavor to the spirit.

Brandy:

Liquor produced by distilling wine.

Amaro and Bitters:

Amaro and Bitters are neutral spirits macerated and infused with herbs, roots, and spices. Often, Amari (plural) are sweetened and made for consumption on their own, while bitters are used primarily to flavor other cocktails.

Vermouth:

Vermouth is actually a fortified wine but I’ve included it here because of it’s broad application in cocktails. It is infused with a variety of herbs, spices, and roots and sometimes sweetened.