What is the difference between fermented liquor and distilling liquor

Liquor refers to an alcohol-containing beverage that is made from grain, fruit and other substance containing starch and sugar through fermentation. There are many kinds of liquor and different regions have different liquor.There are whiskey and vodka abroad that we are familiar with, and there are many types of spirits in our domestic.

However, the types of liquor can basically be divided into three categories according to their nature, namely fermented liquor, distilled wine and mixed liquor. Today we mainly talk about the simple classification and representative products of fermented wine and distilled wine, as follows.

What is fermented liquor?

Fermented liquor is an alcoholic beverage produced by fermenting raw materials and storing them in a certain container for a certain period of time. The alcohol content of this type of liquor is generally not high, generally not more than ten percent.

What is distilled liquor?

Distilled liquor is a high-concentration liquor obtained by distilling the fermented alcohol solution through the different boiling point of alcohol (78.5°C) and water (100°C). The original fermentation liquid is heated to the temperature between the boiling points of the two. Highly concentrated alcohol and aromatic components are collected from it.

Represent of fermented liquor:

Fermented liquor mainly includes beer, wine and rice wine.

Beer: is the general term for alcoholic beverages produced by the fermentation of malt, hops, water and yeast. Beer is divided into bottom-fermented beer and top-fermented beer according to fermentation process. The bottom fermented beer includes dark beer, dry beer, light beer, cellar beer and Munich beer,ect.... and the top fermented beer includes light beer, bitter beer, rye beer, and Scottish light beer,ect.......

Wine: mainly made from fresh grapes. According to the different manufacturing process, it can be divided into four types: general wine, sparkling wine, alcohol-fortified wine and mixed wine. The general wines are the red, white and rosé wines we usually drink.

Alcohol fortified wine: representatives are Sherry and Port.

Rice wine: mainly made from rice and glutinous rice, mixed and fermented with koji. Its representatives are Chinese rice wine and Japanese sake.

Represent of distilled liquor:

Distilled liquor are roughly divided into Chinese liquor, French brandy, whiskey, vodka, tequila, rum, and gin according to the different raw materials.

Chinese liquor: generally made from wheat, sorghum, corn and other raw materials through fermentation, distillation and aging. There are many varieties of Chinese liquor, and there are many classification methods.

Brandy: Distilled liquor made from fruits. Brandy specifically refers to distilled wine made from grapes. Other brandies include apple brandy and cherry brandy.

Whiskey: Distilled liquor made from pretreated grains. These grains are mainly barley, corn, rye, wheat, or other grains. The special process of fermentation and aging process creates the unique flavor of whiskey. The aging process of whiskey is usually done in charred oak barrels. Different countries and regions have different production processes. The whisky is the most well-known products from Scotland, Ireland, Canada, the United States, Japan.

Vodka: Vodka can be brewed from any fermentable raw material, such as potatoes, barley, rye, wheat, corn, sugar beets, grapes and even sugar cane. Its biggest feature is that it does not have obvious characteristics, aroma and taste.

Tequila: Tequila is a distilled liquor made from plant agave.

Rum: Rum is mainly made from sugarcane through fermentation and distillation. Generally divided into light rum, dark rum and aromatic rum.

Gin: Also known as "gin" or, it is the first spirit made by mankind for special purposes. The hometown of gin is in the Netherlands. It originated in 1660 and was first produced by a Dutch Invented by university professor Sylvius, its purpose is to prevent the Dutch from contracting tropical diseases. It was originally used as a diuretic and heat-clearing agent.

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