What are spirits (alcohol)?

When looking at a menu at a restaurant, I came across the term spirits, I’ve heard it before, but I usually just thought it meant alcohol in general. So what would a beverage generally be when called say, a rum spirit?

Answer #1

According to Wikipedia “Unsweetened, distilled, alcoholic beverages that have an alcohol content of at least 20% ABV are called spirits”

Answer #2

I read that too, so it would just be watered down alcohol?

Answer #3

Not watered down, spirits covers things like vodka, whiskey, and so on, usually strong alcohol drank in small measurments, or ‘shots’.

Answer #4

Odd, I didn’t think that restaurant served shots. Thanks guys!

Answer #5

They do over here. Don’t know about the fair land of Canada of course!

Answer #6

tequilla and brandy are types of spirits and as you can guess they have a lot of alcohol in them so it doesnt take a lot to get pretty wasted.

Answer #7

A bit of trivia: the term “spirits” when used for alcohol comes from the Latin “Spiritus Frumenti”, or “The life(or spirit) of Grain”.

Answer #8

alcohol is something to get good strength and to a limit it a medicine and beyong the limit is an evil spirit

Answer #9

The best spirits are the Barcelona “chupitos”! Wanna taste them? Take a plane and spend your next holidays in Barcelona. Come with a group of friends and rent a cheap apartment to rest the next day after a chupitos-route in Barcelona. Look at this site: [link removed]

Spirits and nightlife in Barcelona are the best!

Answer #10

Distilled spirits refers to ethanol (beverage alcohol) that is produced by heating fermented products, such as wine or mash, and then condensing the resulting vapors. Sometimes referred to as liquor or hard liquor. The term hard liquor is misleading in that it implies that the product is more intoxicating or potent than beer or wine. In reality, a bottle or can of beer, a five-ounce glass of dinner wine, and a shot of distilled spirits (gin, vodka, etc.) each contains an equivalent amount of alcohol[1].

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