Credits: Unsplash
Credits: Unsplash
The base ingredients, such as grains, sugarcane, fruits, or agave, affect the alcohol yield. High-sugar or high-starch ingredients can lead to higher alcohol potential.
Credits: Unsplash
Yeast converts sugars into alcohol during fermentation. The yeast strain, fermentation time, and temperature influence the alcohol content.
Credits: Unsplash
Distillation separates alcohol from water and other compounds. Pot stills produce lower ABV spirits, while column stills can reach 90-95% ABV.
Credits: Unsplash
Multiple distillations increase purity and ABV. Vodka and some premium tequilas are distilled multiple times to achieve a higher proof before dilution.
Credits: Unsplash
Before bottling, most spirits are diluted with water to achieve the desired ABV. For example, whisky is often reduced from 60-70% ABV to around 40-45%.
Credits: Unsplash
Spirits aged in barrels lose some alcohol to evaporation, which can slightly lower ABV over time.
Credits: Unsplash
Different countries have laws governing minimum and maximum ABV for spirits. For example, bourbon must be distilled at no higher than 80% ABV and bottled at a minimum of 40% ABV.
Credits: Unsplash
Producers determine the final ABV based on tradition, branding, and consumer preference.
Credits: Unsplash
These factors collectively shape the strength and character of different spirits.