Travel the Spirit World, No Passport Required

by Kevin Smith Author

Walking through the aisles of a modern liquor store a shopper is surrounded by products of countries from around the globe. Such a wide array of choices can be daunting, but at a full-service liquor store in Buford, GA, the staff is always eager to help you find your way. Still, it is helpful to know a bit about the history of alcoholic beverages to help guide your selection.

Fermentation vs. Distillation

The production of fermented beverages like wine and beer depends on the human cultivation of crops like wheat, barley, and fruit. Spontaneous fermentation happens when wild airborne yeast, which is everywhere, enters a fruit storage chamber and, during the decomposition process, the developing yeast ferments natural sugars into alcohol. Brewers use yeast to start this process at will.

The production of spirits begins with fermentation of a mash of plant material, however, requires a second, purposeful step called distillation. Distillation is a process that involves the heating of a liquid to the point of boiling and catching the evaporating steam in a cooler receptacle where the vapor condenses. This process allows for the separation of the alcohol from the base liquid and a concentration of flavors.

Distillation of alcohol began centuries ago and developed independently across the globe: Asians used rice; Mediterranean peoples used juniper and herbs; Arabs employed herbal and floral mixtures; Latin countries mixed plant and fruit juices. Modern derivatives of these early liquors are to be found in liquor stores in Buford, GA, even now.

Common Spirits by Ingredient:

Grain Spirits/Grain

Whiskey: rye; corn; barley, wheat
Bourbon: corn; wheat; rye
Scotch: malted barley
Vodka: potato; rye; wheat; corn; sorghum
Baijiu: sorghum; rice
Shochu/Soju: rice; buckwheat; barley
Akavit: potatoes, grain

Brandy and Wine Spirits

Armagnac: grapes
Cognac: grapes
Eau-de-vie: fruits
Pisco:grapes
Weinbrand: grapes
Marc/Grappa/Bagaceira: grape must

Fruit Spirits

Kirschwasser: cherry
Pear William: pear
Calvados: apple
Slivovitz: Damson plum
Mirabelle: Mirabelle plum
Pruneau: plum
Framboise: raspberry
Horilka: fruits, rose hops, berries, nuts

Plant Spirits (root, leaf, seed, petal, bark)

Tequila/Pulque/Mescal/Cocuy: agave
Gin: juniper; cardamom; rye; barley; wheat
Absinthe: wormwood, anise, fennel
Raki: anise seed
Gentiane: gentian root
Kümmel: caraway; cumin; fennel
Arrack: coconut palm
Rum/Cachaça/Aguardiente: sugar cane
Feni: cashew; toddy palm
Gouqi jiu: wolfberry, rice
Erguotou: sorghum

Distillation is thought to have begun with the creation of potable water by the evaporative separation of salt from seawater. During the Second century BC alchemists seeking to produce gold from base metals used increasingly efficient bronze stills. Experimentation led to the discovery of specific herbal tinctures then used to create rudimentary beverages like aqua vitae (“water of life”). Used ritualistically to confer a higher level of spirituality the genie was out of the bottle.

Distilled spirits contain no added sugar and are at least 20% and usually more than 30% alcohol by volume. Distilled spirits with added sugars are called liqueurs.

People across the world have experimented with the distillation of local produce for centuries, and you should take advantage of the results. Stop by your liquor store in Buford, GA, to pick up something with a new flavor or an intriguing history. Bon voyage!