Crème de (supplemented by the name of a fruit or other raw material used).Sloe-aromatised spirit drink or pacharán.Caraway-flavored spirit drink or Kümmel. ![]() Geist (supplemented by the name of the fruit or the raw materials used).Spirit (supplemented by the name of the fruit, berries or nuts) obtained by maceration and distillation.Topinambur or Jerusalem artichoke spirit.Cider spirit, perry spirit and cider and perry spirit.Distillate of agricultural origin is defined as an alcoholic liquid which is the result of the distillation, after alcoholic fermentation, of agricultural products which does not have the properties of ethyl alcohol and which retains the aroma and taste of the raw materials used. Regulation makes a difference between "ethyl alcohol of agricultural origin" and "distillate of agricultural origin". Spirit drinks must contain at least 15% alcohol by volume (except in the case of egg liqueur, which must contain a minimum of 14% ABV). or by adding, individually or in combination, to it any of the following:.addition, individually or in combination, to ethyl alcohol of agricultural origin, distillates of agricultural origin or spirit drinks of flavorings, colors, other authorised ingredients, sweetening products, other agricultural products, foodstuffs.maceration or similar processing of plant materials in ethyl alcohol of agricultural origin, distillates of agricultural origin or spirit drinks or a combination thereof.distillation, with or without added flavorings or flavoring foodstuffs, of fermented products.either directly by using, individually or in combination, any of the following methods:.In accordance with the regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019, a spirit drink is an alcoholic beverage that has been produced: Its use as a term for "an intoxicating alcoholic drink" appeared in the 16th century. The first use the OED mentions of its meaning "a liquid for drinking" occurred in the 14th century. According to the Oxford English Dictionary, an early use of the word in the English language, meaning simply "a liquid", can be dated to 1225. ![]() The origin of "liquor" and its close relative "liquid" was the Latin verb liquere, meaning "to be fluid". Beer and wine, which are not distilled, are limited to a maximum alcohol content of about 20% ABV, as most yeasts cannot metabolise when the concentration of alcohol is above this level as a consequence, fermentation ceases at that point. Liquor generally has an alcohol concentration higher than 30%. Liquor bottled with added sugar and added flavorings, such as Grand Marnier, Frangelico, and American schnapps, are known instead as liqueurs. Fruit brandy, for example, is also known as fruit spirit. The term "spirit" (singular and used without the additional term "drink") refers to liquor that should not contain added sugar and usually is 35-40% alcohol by volume (ABV).
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