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Liquor, also known as a spirits or distilled drink, is an alcoholic beverage (alcohol) produced by the distillation of cereals, fruits or vegetables that have undergone the process. yeast. Distillation purifies the liquid and removes diluted ingredients such as water with the aim of increasing the alcohol concentration ratio (often expressed as alcohol by volume, ABV). Man easily distracted by music and liquor poster. Since these wines contain significantly more alcohol, they are considered “heavier” – in North America, the term spirits are used to distinguish distilled alcoholic beverages from non-distilled beverages. For example, the term does not include beverages such as beer, wine, sake, or cider, as they are fermented but not distilled. All have relatively low alcohol content, usually less than 15%. Brandy is a wine produced by distillation of wine, and has an ABV of over 35%. Other examples of distilled spirits include vodka, eucalyptus, white wine, gin, rum, tequila, mezcal and whiskey.
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Early evidence of distillation comes from Akkadian tablets dated c. 1200 BC describing perfumery operations, providing textual evidence that an early, primitive form of distillation was known to the Babylonians of ancient Mesopotamia. Early evidence of distillation also comes from alchemists working in Alexandria, Roman Egypt, in the 1st century. Distilled water was described in the 2nd century AD by Alexander of Aphrodisias. Alchemists in Roman Egypt were using a distillation alembic or still device in the 3rd century. Man easily distracted by music and liquor poster. Distillation was known in the ancient Indian subcontinent, evident from baked clay retorts and receivers found at Taxila and Charsadda in modern Pakistan, dating back to the early centuries of the Christian era. These “Gandhara stills” were capable of producing only very weak liquor, as there was no efficient means of collecting the vapors at low heat. Distillation in China could have begun during the Eastern Han dynasty (1st–2nd centuries), but the distillation of beverages began in the Jin (12th–13th centuries) and Southern Song (10th–13th centuries) dynasties according to archaeological evidence. Freeze distillation involves freezing the alcoholic beverage and then removing the ice. The freezing technique had limitations in geography and implementation limiting how widely this method was put to use.