Most spirits fall into categories such as whisky, rum, vodka, gin, tequila, brandy, mezcal, and others.
Spirits
Spirits, also known as distilled beverages or hard liquor, are alcoholic drinks that are made through the process of distillation—a method that concentrates alcohol by heating a fermented liquid and collecting the vapor. Unlike beer or wine, which are brewed or fermented only, spirits undergo this additional step to increase their alcohol content and purity.
The primary raw materials used in spirit production include grains (like barley, rye, corn, and wheat), sugarcane, fruit, potatoes, or even agave, depending on the type. These materials are fermented to create a base alcohol, then distilled using copper pot stills or column stills, which remove impurities and refine flavor. After distillation, spirits may be aged in wood casks (like in whisky, brandy, and rum) or bottled clear (as in vodka or gin).
Most spirits fall into categories such as whisky, rum, vodka, gin, tequila, brandy, mezcal, and others. Their characteristics vary greatly depending on the base ingredients, distillation methods, aging time, and regional traditions. For example, whisky is typically grain-based and aged in oak barrels, while tequila is distilled from blue agave and often aged in ex-bourbon casks.
In most countries, a beverage must have an alcohol by volume (ABV) of over 20% to be considered a spirit, with many falling in the 35–50% ABV range. Spirits are used both for sipping neat and for mixing into cocktails, and they form the foundation of the global distilled beverage market.
Benedictine and Chartreuse—were developed in the 16th and 17th centuries using complex, secret recipes.
Liqueurs
Liqueurs are sweetened, flavored spirits that are made by combining a base spirit (like vodka, brandy, rum, or whisky) with added ingredients such as fruit, herbs, spices, flowers, nuts, seeds, cream, or sugar. Unlike standard spirits, liqueurs are not just distilled—they’re infused or macerated with flavoring agents and are often sweetened to create a richer, dessert-like profile.
Liqueurs trace their origins to European monasteries in the Middle Ages, where monks crafted herbal remedies and tonics for medicinal purposes. Over time, these evolved into the sweet and aromatic liqueurs we know today. Some of the oldest surviving liqueurs—such as Benedictine and Chartreuse—were developed in the 16th and 17th centuries using complex, secret recipes.
They typically have an ABV ranging from 15% to 30%, though some can be higher. Famous liqueurs include Cointreau (orange), Baileys (Irish cream), Amaretto (almond), Chambord (black raspberry), and Grand Marnier (orange and cognac blend). Cream liqueurs, nut-based liqueurs, coffee liqueurs, and herbal liqueurs are all popular subtypes.
Liqueurs are often used to add flavor, body, or sweetness to cocktails but are also enjoyed on their own, especially after meals. While spirits tend to highlight alcohol and fermentation character, liqueurs focus on flavor complexity and approachability, often acting as the bridge between spirits and sweeter alcohol options.