A Long Island Iced Tea is a cocktail based on vodka, gin, tequila, and which other spirit?
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Long Island Iced Tea Vodka Tequila Distilled beverage
A Long Island Iced Tea is a type of alcoholic mixed drink typically made with tequila, vodka, light rum, triple sec, gin, and a splash of cola, which gives the drink the same amber hue as its namesake. It is so named because of the resemblance to the color and taste of iced tea. A popular version mixes equal parts vodka, gin, tequila, rum, and triple sec with 1½ parts sour mix and a splash of cola.

Most variants use equal parts of the main liquors, but include a smaller amount of triple sec (or other orange-flavored liqueur). Close variants often replace the sour mix with lemon juice, replace the cola with diet cola or actual iced tea, or add white crème de menthe; however, most variants do not include any tea. Some restaurants substitute brandy for the tequila.

The drink has a much higher alcohol concentration (approximately 22 percent) than most highball drinks due to the relatively small amount of mixer. Long islands can be ordered "extra long", which further increases the alcohol to mixer ratio.

Origin

There is some dispute as to the origin of the Long Island Iced Tea. However, numerous sources attribute the origin to one or both of two inventors in the 1920s or 1970s. The Long Island Iced Tea appears in literature as early as 1961.   

Alternatively, a slightly different drink is claimed to have been invented in the 1920s during Prohibition in the United States, by an "Old Man Bishop" in a local community named Long Island in Kingsport, Tennessee.   The drink was then perfected by Ransom Bishop, Old Man Bishop's son. This drink included whiskey and maple syrup, and varied quantities of the five liquors, rather than the modern one with cola and five equal portions of the five liquors.

Robert "Rosebud" Butt claims to have invented the drink as an entry in a contest to create a new mixed drink including Triple Sec, in 1972 while he worked at the Oak Beach Inn on Long Island, New York.    Various local New York references echo Butt's claims.  Local rumors also ascribe the origin to either Butt or another bartender at the Oak Beach Inn, Chris Bendicksen. Vodka (, ) is a distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. Traditionally, vodka is made by the distillation of fermented cereal grains or potatoes, though some modern brands use other substances, such as fruits or sugar.

Since the 1890s, the standard Polish, Russian, Belarusian, Ukrainian, Estonian, Latvian, Lithuanian and Czech vodkas are 40% alcohol by volume ABV (80 US proof), a percentage that is widely misattributed to Dmitri Mendeleev. The European Union has established a minimum of 37.5% ABV for any "European vodka" to be named as such.. Gin and Vodka Association. ginvodka.org Products sold as "vodka" in the United States must have a minimum alcohol content of 40%.  Even with these loose restrictions, most vodka sold contains 40% ABV. For homemade vodkas and distilled beverages referred to as "moonshine", see moonshine by country.

Vodka is traditionally drunk neat (not mixed with any water, ice, or other mixer), though it is often served chilled in the vodka belt countries (Belarus, Estonia, Finland, Iceland, Latvia, Lithuania, Norway, Poland, Russia, Sweden, Ukraine). It is also commonly used in cocktails and mixed drinks, such as the vodka martini, Cosmopolitan, vodka tonic, Screwdriver, Greyhound, Black or White Russian, Moscow Mule, and Bloody Mary.

Etymology

The name "vodka" is a diminutive form of the Slavic word voda (water), interpreted as little water: root вод- (vod-) [water] + -к- (-k-) (diminutive suffix, among other functions) + -a (postfix of feminine gender). 

The word "vodka" was recorded for the first time in 1405 in Akta Grodzkie, the court documents from the Palatinate of Sandomierz in Poland. At the time, the word vodka (wódka) referred to medicines and cosmetic products, while the beverage was called gorzałka (from the Old Polish gorzeć meaning "to burn"), which is also the source of Ukrainian horilka (горілка). The word vodka written in Cyrillic appeared first in 1533, in relation to a medicinal drink brought from Poland to Russia by the merchants of Kievan Rus'.

Although the word vodka could be found in early manuscripts and in lubok pictograms, it began to appear in Russian dictionaries only in the mid-19th century. It was attested in Sámuel Gyarmathi's Russian-German-Hungarian glossary of 1799, where it is glossed with Latin vinum adustum ("burnt [i.e. distilled] wine"). 

In English literature the word vodka was attested already in the late 18th century. In a book of his travels published in English in 1780 (presumably, a translation from German), Johann Gottlieb Georgi correctly explained that "Kabak in the Russian language signifies a public house for the common people to drink vodka (a sort of brandy) in."  William Tooke in 1799 glossed vodka as "rectified corn-spirits".  In French, Théophile Gautier in 1800 glossed it as a "grain liquor" served with meals in Poland (eau-de-vie de grain). 

Another possible connection of "vodka" with "water" is the name of the medieval alcoholic beverage aqua vitae (Latin, literally, "water of life"), which is reflected in Polish okowita, Ukrainian оковита, Belarusian акавіта, and Scandinavian akvavit. (Note that whiskey has a similar etymology, from the Irish/Scottish Gaelic uisce beatha/uisge-beatha.)

People in the area of vodka's probable origin have names for vodka with roots meaning "to burn": ; ; ; ; Samogitian: degtėnė, is also in use, colloquially and in proverbs ); ; . In Russian during the 17th and 18th centuries, горящѣе вино or горячее вино (goryashchee vino, "burning wine" or "hot wine") was widely used. Others languages include the German Branntwein, Danish brændevin, , , and  (although the latter terms refer to any strong alcoholic beverage).

History

Scholars debate the beginnings of vodka.  It is a contentious issue because very little historical material is available.Blocker, Jack S; Fahey, David M and Tyrrell, Ian R (2003). [http://books.google.ca/books?id
BuzNzm-x0l8C&lpgPP1&dq
Alcohol%20and%20temperance%20in%20modern%20history%3A%20an%20international%20encyclopedia&pgPA636#v
onepage&qvodka%20history&f
false Alcohol and temperance in modern history: An international encyclopedia] Vol. 1 A – L, ABC-CLIO, pp. 389, 636 ISBN 1576078337.Ermochkine, Nicholas and Iglikowski, Peter (2003). 40 degrees east : an anatomy of vodka, Nova Publishers, p. 217, ISBN 1590335945.  For many centuries, beverages differed significantly compared to the vodka of today, as the spirit at that time had a different flavor, color and smell, and was originally used as medicine. It contained little alcohol, an estimated maximum of about 14%, as only this amount can be attained by natural fermentation. The still, allowing for distillation ("burning of wine"), increased purity, and increased alcohol content, was invented in the 8th century.Briffault, Robert (1938). The Making of Humanity, p. 195.

Poland

In Poland, vodka ( or ') has been produced since the early Middle Ages with local traditions as varied as the production of cognac in France, or Scottish whisky.

The world's first written mention of the drink and of the word "vodka" was in 1405 from Akta Grodzkie recorder of deeds, in the court documents from the Palatinate of Sandomierz in Poland and it went on to become a popular drink there. At the time, the word wódka referred to chemical compounds such as medicines and cosmetics' cleansers, while the popular beverage currently known as vodka was called gorzałka (from the Old Polish verb gorzeć meaning "to burn"), which is also the source of Ukrainian horilka (горілка). The word written in Cyrillic appeared first in 1533, in relation to a medicinal drink brought from Poland to Russia by the merchants of Kievan Rus'.

In these early days, the spirits were used mostly as medicines. Stefan Falimierz asserted in his 1534 works on herbs that vodka could serve "to increase fertility and awaken lust". Wódka lub gorzała (1614), by Jerzy Potański, contains valuable information on the production of vodka. Jakub Kazimierz Haur, in his book Skład albo skarbiec znakomitych sekretów ekonomii ziemiańskiej (A Treasury of Excellent Secrets about Landed Gentry's Economy, Kraków, 1693), gave detailed recipes for making vodka from rye.

Some Polish vodka blends go back centuries. Most notable are Żubrówka, from about the 16th century; Goldwasser, from the early 17th century; and aged Starka vodka, from the 16th century. In the mid-17th century, the szlachta (nobility of Poland) were granted a monopoly on producing and selling vodka in their territories. This privilege was a source of substantial profits. One of the most famous distilleries of the aristocracy was established by Princess Lubomirska and later operated by her grandson, Count Alfred Wojciech Potocki. The Vodka Industry Museum, located at the park of the Potocki country estate has an original document attesting that the distillery already existed in 1784. Today it operates as "Polmos Łańcut". 

Vodka production on a much larger scale began in Poland at the end of the 16th century, initially at Kraków, whence spirits were exported to Silesia before 1550. Silesian cities also bought vodka from Poznań, a city that in 1580 had 498 working spirits distilleries. Soon, however, Gdańsk outpaced both these cities. In the 17th and 18th centuries, Polish vodka was known in the Netherlands, Denmark, England, Russia, Germany, Austria, Hungary, Romania, Ukraine, Bulgaria and the Black Sea basin.

Early production methods were rudimentary. The beverage was usually low-proof, and the distillation process had to be repeated several times (a three-stage distillation process was common). The first distillate was called brantówka, the second was szumówka, and the third was okowita (from aqua vitae), which generally contained 70–80% ABV. Then the beverage was watered down, yielding a simple vodka (30–35% ABV), or a stronger one if the watering was done using an alembic. The exact production methods were described in 1768 by Jan Paweł Biretowski and in 1774 by Jan Chryzostom Pasek. The late 18th century inaugurated the production of vodka from various unusual substances including even the carrot. 

Though there was clearly a substantial vodka cottage industry in Poland back to the 16th century, the end of the 18th century marked the start of real industrial production of vodka in Poland (Kresy, the eastern part of Poland was controlled by the Russian empire at that time). Vodkas produced by the nobility and clergy became a mass product. The first industrial distillery was opened in 1782 in Lwów by J. A. Baczewski. He was soon followed by Jakub Haberfeld, who in 1804 established a factory at Oświęcim, and by Hartwig Kantorowicz, who started producing Wyborowa in 1823 at Poznań. The implementation of new technologies in the latter half of the 19th century, which allowed the production of clear vodkas, contributed to their success. The first rectification distillery was established in 1871. In 1925, the production of clear vodkas was made a Polish government monopoly.

After World War II, all vodka distilleries were taken over by Poland's Marxist–Leninist government. During the martial law of the 1980s, the sale of vodka was rationed. Following the success of the Solidarity movement and the abolition of single-party rule in Poland, many distilleries began struggling financially. Some filed for bankruptcy, but many were privatized, leading to the creation of various new brands.

Russia

A type of distilled liquor designated by the Russian word vodka came to Russia in the late 14th century. In 1386, the Genoese ambassadors brought the first aqua vitae ("the water of life") to Moscow and presented it to Grand Duke Dmitry Donskoy. The liquid obtained by distillation of grape must was thought to be a concentrate and a "spirit" of wine (spiritus vini in Latin), from where came the name of this substance in many European languages (like English spirit, or Russian ).

According to a legend, around 1430, a monk named Isidore from Chudov Monastery inside the Moscow Kremlin made a recipe of the first Russian vodka.  Having a special knowledge and distillation devices, he became the creator of a new, higher quality type of alcoholic beverage. This "bread wine", as it was initially known, was for a long time produced exclusively in the Grand Duchy of Moscow and in no other principality of Rus' (this situation persisted until the era of industrial production). Thus, this beverage was closely associated with Moscow.

Until the mid-18th century, the drink remained relatively low in alcohol content, not exceeding 40% ABV. Multiple terms for the drink were recorded, sometimes reflecting different levels of quality, alcohol concentration, filtering, and the number of distillations; most commonly, it was referred to as "burning wine", "bread wine", or even in some locations simply "wine". In some locations, grape wine may have been so expensive that it was a drink only for aristocrats. Burning wine was usually diluted with water to 24% ABV or less before drinking. It was mostly sold in taverns and was quite expensive. At the same time, the word vodka was already in use, but it described herbal tinctures (similar to absinthe), containing up to 75% ABV, and made for medicinal purposes.

The first written usage of the word vodka in an official Russian document in its modern meaning is dated by the decree of Empress Elizabeth of 8 June 1751, which regulated the ownership of vodka distilleries. By the 1860s, due to the government policy of promoting consumption of state-manufactured vodka, it became the drink of choice for many Russians. In 1863, the government monopoly on vodka production was repealed, causing prices to plummet and making vodka available even to low-income citizens. The taxes on vodka became a key element of government finances in Tsarist Russia, providing at times up to 40% of state revenue.  By 1911, vodka comprised 89% of all alcohol consumed in Russia. This level has fluctuated somewhat during the 20th century, but remained quite high at all times. The most recent estimates put it at 70% (2001). Today, some popular Russian vodka producers or brands are (amongst others) Stolichnaya and Russian Standard. 

During the late 1970s, Russian culinary author William Pokhlebkin compiled a history of the production of vodka in Russia, as part of the Soviet case in a trade dispute; this was later published as A History of Vodka. Pokhlebkin claimed that while there is a wealth of publications about the history of consumption and distribution of vodka, virtually nothing had been written about vodka production. One of his assertions was that the word "vodka" was used in popular speech in Russia considerably earlier than the middle of the 18th century, but the word did not appear in print until the 1860s. Pokhlebkin's sources were challenged by David Christian in the Slavic Review in 1994. Christian criticised the lack of valid references in Pokhlebkin's works stating that his work has an obvious pro-Russian bias. Pokhlebkin is also known for his Pan-Slavic sympathies under the leadership of Russia, and sentiments which in David Christian's opinion discredits majority of his work, especially his History of Vodka. 

Sweden

Up until the 1950s, vodka was not used as a designation for Swedish distilled beverages, which were instead called brännvin ("burn-wine"), the word having the same etymology as the Dutch Brandewijn, which is the base for the word brandy. This beverage has been produced in Sweden since the late 15th century, although the total production was still small in the 17th century.  From the early 18th century, production expanded, although production was prohibited several times, during grain shortages. Although initially a grain product, potatoes started to be used in the production in the late 18th century, and became dominant from the early 19th century.  From the early 1870s, distillery equipment was improved.

Progressively from the 1960s, unflavoured Swedish brännvin also came to be called vodka. The first Swedish product to use this term was Explorer Vodka, which was created in 1958 and initially was intended for the American export market.   In 1979, Absolut Vodka was launched, reusing the name of the old Absolut Rent Brännvin ("absolutely pure brännvin") created in 1879.

Vodka has become a popular source of insobriety among young people, with a flourishing black market.  In 2013, the organizers of a so-called "vodka car" were jailed for two and a half years for having illegally provided thousands of liters to young people, some as young as thirteen years old. 

Production

Vodka may be distilled from any starch- or sugar-rich plant matter; most vodka today is produced from grains such as sorghum, corn, rye or wheat. Among grain vodkas, rye and wheat vodkas are generally considered superior. Some vodkas are made from potatoes, molasses, soybeans, grapes, rice, sugar beets and sometimes even byproducts of oil refiningErmochkine, Nicholas and Iglikowski, Peter (2003). 40 degrees east : an anatomy of vodka, Nova Publishers, p. 65, ISBN 1590335945. or wood pulp processing. In some Central European countries, such as Poland, some vodka is produced by just fermenting a solution of crystal sugar and yeast. In the European Union there are talks about the standardization of vodka, and the Vodka Belt countries insist that only spirits produced from grains, potato and sugar beet molasses be allowed to be branded as "vodka", following the traditional methods of production., Reuters via flexnews.com (25 October 2006)Alexander Stubb, [http://www.alexstubb.com/artikkelit/bw_vodka.pdf The European Vodka Wars], a December 2006 Blue Wings article

In the United States, many vodkas are made from 95% ethanol produced in large quantities by agricultural-industrial giants Archer Daniels Midland and Midwest Grain Processors.  Bottlers purchase the base spirits in bulk, then filter, dilute, distribute and market the end product under a variety of vodka brand names. 

Distilling and filtering

A common property of the vodkas produced in the United States and Europe is the extensive use of filtration prior to any additional processing including the addition of flavorants. Filtering is sometimes done in the still during distillation, as well as afterwards, where the distilled vodka is filtered through activated charcoal and other media to absorb trace amounts of substances that alter or impart off-flavors to the vodka. However, this is not the case in the traditional vodka-producing nations, so many distillers from these countries prefer to use very accurate distillation but minimal filtering, thus preserving the unique flavors and characteristics of their products.

The master distiller is in charge of distilling the vodka and directing its filtration, which includes the removal of the "fore-shots", "heads" and "tails". These components of the distillate contain flavor compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusel oils (tails) that impact the usually desired clean taste of vodka. Through numerous rounds of distillation, or the use of a fractioning still, the taste is modified and clarity is increased. In contrast, distillery process for liquors such as whiskey, rum, and baijiu allow portions of the "heads" and "tails" to remain, giving them their unique flavors.

Repeated distillation of vodka will make its ethanol level much higher than is acceptable to most end users, whether legislation determines strength limits or not. Depending on the distillation method and the technique of the stillmaster, the final filtered and distilled vodka may have as much as 95–96% ethanol. As such, most vodka is diluted with water prior to bottling.

Polish distilleries make a very pure (96%, 192 proof, formerly also 98%) rectified spirit (Polish language: spirytus rektyfikowany). Technically a form of vodka, it is sold in liquor stores rather than pharmacies. Similarly, the German market often carries German, Hungarian, Polish, and Ukrainian-made varieties of vodka of 90 to 95% ABV. A Bulgarian vodka, Balkan 176°, has an 88% alcohol content. Everclear, an American brand, is also sold at 95% ABV.

Flavoring

While most vodkas are unflavored, many flavored vodkas have been produced in traditional vodka-drinking areas, often as home-made recipes to improve vodka's taste or for medicinal purposes. Flavorings include red pepper, ginger, fruit flavors, vanilla, chocolate (without sweetener), and cinnamon. In Russia, vodka flavored with honey and pepper, pertsovka in Russian, is also very popular. In Poland and Belarus, the leaves of the local bison grass are added to produce żubrówka (Polish) and zubrovka (Belarusian) vodka, with slightly sweet flavors and light amber colors. In Lithuania and Poland, a famous vodka containing honey is called krupnik.

This tradition of flavoring is also prevalent in the Nordic countries, where vodka seasoned with herbs, fruits and spices is the appropriate strong drink for several seasonal festivities. Sweden has forty-odd common varieties of herb-flavored vodka (kryddat brännvin). In Poland and Ukraine, a separate category (nalyvka in Ukraine and nalewka in Poland) is used for vodka-based spirits with fruit, root, flower, or herb extracts, which are often home-made or produced by small commercial distilleries. Their alcohol contents vary between 15 and 75%. In Estonia, vodkas are spiced with barbaris, blackcurrant, cherry, green apple, lemon, vanilla and watermelon flavors. 

More recently, people have experimented with producing more unusual flavors of vodka, such as very hot chili flavored vodka  and even bacon vodka. 

Today

According to The Penguin Book of Spirits and Liqueurs, "Its low level of fusel oils and congeners—impurities that flavour spirits but that can contribute to the after-effects of heavy consumption—led to its being considered among the 'safer' spirits, though not in terms of its powers of intoxication, which, depending on strength, may be considerable." 

Since the year 2000, due to evolving consumer tastes and regulatory changes, a number of 'artisanal vodka' or even 'ultrapremium vodka' brands have appeared.

European Union regulation

The recent success of grape-based vodka in the United States prompted traditional vodka producers in the Vodka Belt countries of Poland, Finland, Estonia, Lithuania, and Sweden to campaign for EU legislation that will categorize only spirits made from grain or potatoes as "vodka". This proposition provoked heavy criticism from south European countries, which often distill used mash from wine-making into spirits; although higher quality mash is usually distilled into some variety of pomace brandy, lower-quality mash is better turned into neutral-flavored spirits instead. 
Any vodka not made from either grain or potatoes would have to display the products used in its production. This regulation entered into force in 2008.

Health

In some countries, black-market or "bathtub" vodka is widespread because it can be produced easily and avoid taxation. However, severe poisoning, blindness, or death can occur as a result of dangerous industrial ethanol substitutes being added by black-market producers.  In March 2007 in a documentary, BBC News UK sought to find the cause of severe jaundice among imbibers of a "bathtub" vodka in Russia.  The cause was suspected to be an industrial disinfectant (Extrasept) – 95% ethanol but also containing a highly toxic chemical – added to the vodka by the illegal traders because of its high alcohol content and low price. Death toll estimates list at least 120 dead and more than 1,000 poisoned. The death toll is expected to rise due to the chronic nature of the cirrhosis that is causing the jaundice. However, there are also much higher estimates of the annual death toll (dozens or even hundreds of thousand of lives) produced by the vodka consumption in Russia. Tequila (Spanish ) is a regional specific name for a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 km northwest of Guadalajara, and in the highlands (Los Altos) of the central western Mexican state of Jalisco. Although tequila is similar to mezcal, modern tequila differs somewhat in the method of its production, in the use of only blue agave plants, as well as in its regional specificity.

The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year.  Agave tequila grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor. 

Mexican laws state that tequila can only be produced in the state of Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.  Tequila is recognized as a Mexican designation of origin product in more than 40 countries. It is protected through NAFTA in Canada and the United States,  through bilateral agreements with individual countries such as Japan and Israel, and has been a protected designation of origin product in the constituent countries of the European Union since 1997.

Tequila is most often made at a 38% alcohol content (76 U.S. proof) for domestic consumption, but can be produced between 31 and 55% alcohol content (62 and 110 U.S. proof). 

History

Early history

Tequila was first produced in the 16th century near the location of the city of Tequila, which was not officially established until 1666. The Aztec people had previously made a fermented beverage from the agave plant, long before the Spanish arrived in 1521. When the Spanish conquistadors ran out of their own brandy, they began to distill agave to produce one of North America's first indigenous distilled spirits. 

Some 80 years later, around 1600, Don Pedro Sánchez de Tagle, the Marquis of Altamira, began mass-producing tequila at the first factory in the territory of modern-day Jalisco. By 1608, the colonial governor of Nueva Galicia had begun to tax his products. Spain's King Carlos IV granted the Cuervo family the first license to commercially make tequila.

Don Cenobio Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884–1885, was the first to export tequila to the United States,  and shortened the name from "Tequila Extract" to just "Tequila" for the American markets. Don Cenobio's grandson Don Francisco Javier gained international attention for insisting that "there cannot be tequila where there are no agaves!" His efforts led to the practice that real tequila can come only from the State of Jalisco.

Recent history 

Although some tequilas have remained as family-owned brands, most well-known tequila brands are owned by large multinational corporations. However, over 100 distilleries make over 900 brands of tequila in Mexico and over 2,000 brand names have been registered (2009 statistics). Due to this, each bottle of tequila contains a serial number (NOM) depicting in which distillery the tequila was produced. Because only so many distilleries are used, multiple brands of tequila come from the same location.

In 2003, Mexico issued a proposal that would require all Mexican-made tequila be bottled in Mexico before being exported to other countries.[http://www.cbsnews.com/stories/2003/09/25/national/main575069.shtml Tequila Sparks U.S.-Mexico Flap]. Associated Press. CBS News. 2003-09-25. The Mexican government said that bottling tequila in Mexico would guarantee its quality. Liquor companies in the United States said Mexico just wanted to create bottling jobs in their own country, and also claimed this rule would violate international trade agreements and was in discord with usual exporting practices worldwide.[http://www.msnbc.msn.com/id/10896928/ Salt, tequila, trade agreement]. MSNBC News Services. MSNBC. 2006-01-17. The proposal might have resulted in the loss of jobs at plants in California, Arkansas, Missouri, and Kentucky, because Mexican tequila exported in bulk to the United States is bottled in those plants. On January 17, 2006, the United States and Mexico signed an agreement allowing the continued bulk import of tequila into the United States.[http://www.caltradereport.com/eWebPages/front-page-1137970345.html Viva Margarita! US, Mexico Ink New Tequila Agreement]. CalTrade Report. 2006-01-23.  The agreement also created a "tequila bottlers registry" to identify approved bottlers of tequila and created an agency to monitor the registry.

The Tequila Regulatory Council of Mexico originally did not permit flavored tequila to carry the tequila name.  In 2004, the Council decided to allow flavored tequila to be called tequila, with the exception of 100% agave tequila, which still cannot be flavored.

A new Norma Oficial Mexicana (NOM) for tequila (NOM-006-SCFI-2005) was issued in 2006, and among other changes, introduced a category of tequila called extra añejo or "ultra-aged" which must be aged a minimum of three years. 

A one-liter bottle of limited-edition premium tequila was sold for $225,000 in July 2006 in Tequila, Jalisco, by the company Tequila Ley .925. The bottle which contained the tequila was a two-kilo display of platinum and gold. The manufacturer received a certificate from The Guinness World Records for the most expensive bottle of tequila spirit ever sold. 

In June 2013, the ban on importation of premium (100% blue agave) tequila into China was lifted following a state visit to Mexico by President Xi Jinping.   The entry of premium tequila into the country is expected to increase tequila exports by 20 percent within a decade (exports totaled 170 million liters in 2013). Ramon Gonzalez, director of the Consejo Regulador del Tequila, estimates that each of the top 16 producers of tequila had invested up to $3 million to enter the Chinese market. On 30 August 2013, the first 70,380 bottles of premium tequila from ten brands arrived in Shanghai. The arrival happened during an event held at the House of Roosevelt, a well-known club located on The Bund– an area with a long tradition of importing alcoholic beverages in China.

Production

Planting, tending, and harvesting the agave plant remains a manual effort, largely unchanged by modern farm machinery and relying on centuries-old know-how. The men who harvest it, the jimadores, have intimate knowledge of how the plants should be cultivated, passed down from generation to generation. 

By regularly trimming any quiotes (a several-meter high stalk that grows from the center of the plant), the jimadores prevent the agave from flowering and dying early, allowing it to fully ripen. The jimadores must be able to tell when each plant is ready to be harvested, and using a special knife called a coa (with a circular blade on a long pole), carefully cut away the leaves from the piña (the succulent core of the plant). If harvested too late or too early, the piñas, which can average around 70 kg in the lowlands to 110 kg in the highlands,  will not have the right amount of carbohydrates for fermentation. 

After harvesting, the piñas are transported to ovens where they are slowly baked to break down their complex fructans into simple fructoses. Then, the baked piñas are either shredded or mashed under a large stone wheel called a tahona. The pulp fiber, or bagazo, left behind is often reused as compost or animal feed, but can even be burnt as fuel or processed into paper. Some producers like to add a small amount of bagazo back into their fermentation tanks for a stronger agave flavor in the final product. 

The extracted agave juice is then poured into either large wooden or stainless steel vats for several days to ferment, resulting in a wort, or mosto, with low alcohol content.  This wort is then distilled once to produce what is called "ordinario, and then a second time to produce clear "silver" tequila. A few producers distill the product a third time, but this removes much of the agave flavor from the tequila.  From there, the tequila is either bottled as silver tequila, or it is pumped into wooden barrels to age, where it develops a mellower flavor and amber color. 

Usually, the differences in taste between tequila made from lowland and highland agave plants is noticeable. Plants grown in the highlands often yield sweeter and fruitier-tasting tequila, while lowland agaves give the tequila an earthier flavor. 

Fermentation

Unlike other tequila production steps, fermentation is one of the few steps out of the control of human beings. Fermentation is the conversion of sugars and carbohydrates to alcohol through yeast in aerobic conditions, meaning that oxygen is present during the process.  Fermentation is also carried out in a non-aseptic environment which increases the bacterial activity of tequila.  The participation of microorganisms from the environment (yeasts and bacteria) makes fermentation a spontaneous process which gives rise to many byproducts that contribute to the flavor and aroma of tequila.

During the fermentation process, inoculum is added to the batch to speed the rate of fermentation. When inoculum is added, fermentation can take approximately 20 hours to 3 days. If inoculum is not added, fermentation could take up to 7 days. The rate of fermentation is a key factor in the quality and flavor of tequila produced. Worts fermented slowly are best because the amount of organoleptic compounds produced are greater. The alcohol content at the end of fermentation lies between 4-9%.

Organoleptic compounds

Organoleptic compounds enhance flavor and aroma. These include fusel oil, methanol, aldehydes, organic acids and esters. Production of isoamyl and isobutyl alcohols begins after the sugar level is lowered substantially and continues for several hours after the alcoholic fermentation ends. In contrast, ethanol production begins in the first hours of the fermentation and ends with logarithmic yeast growth. The alcohol content in tequila is affected by three factors. First the amount of isoamyl alcohol and isobutanol is the yeast strain. Second, the carbon:nitrogen ratio. The higher the ratio, the more alcohol produced. And third, the temperature of fermentation. The higher the temperature, the greater concentration of isobutyl and isoamyl alcohols produced. Although if temperatures are too high, this can cause the yeast to become less effective. Similarly, if the temperature is too low, the process occurs too slowly. This can become a large issue in Central Mexico, most precisely the city of Tequila, Jalisco, where most tequila is processed. The average annual temperatures in the city of Tequila can reach 31C. For this reason, tequila producers often use large stainless steel tanks for fermentation. The high molecular weight of alcohol compounds (fusel oil) is what contributes to hangovers.

Yeast

Organoleptic compounds are dependent on yeast. The role of yeast is to, through many enzymatic processes, turn sugars and carbohydrates into alcohol. There are two steps, first in aerobic conditions, yeast is doubled in colony size every four hours. This process goes on for 24-48 hours. Next, yeast turns acetaldehyde into ethyl alcohol which is known as one of the organoleptic compounds produced in fermentation.

The two main categories of yeast used in tequila are Commercial brewers yeast and yeast that comes from pre cultivated existing yeast that has been preserved. The use of either type of yeast can result in different end products of tequila.

Chemistry 

Alcohol content 

Tequila is a distilled beverage that is made from the fermentation of the sugars found from the blue agave plant once it has been cooked, the main sugar being fructose.  Through the fermentation process, many factors influence the higher alcohol content of tequila, which are molecules such as isobutyl alcohol and isoamyl alcohol, and ethanol. These parameters include, the type of yeast strain, the age of the agave plant itself, temperature, and the carbon/nitrogen ratio. However, the type of yeast strain used and the carbon/nitrogen factors have the biggest influence on the production of higher alcohols, this is not surprising as higher alcohol and ethanol production is an intrinsic property of the metabolism of each strain. The type of yeast most commonly found in tequila is Saccharomyces cerevisiae, which contains many strains.  For example, CF1 agaves, a type of yeast, produces much more ethanol than a strain of CF2, as the yeast's metabolism mechanisms differ from one another. This factor may be influenced from different agricultural practices that occur to cultivate the different yeasts strains. It was found that the higher the carbon/ nitrogen ratio, the higher the production of higher alcohols such as isobutyl alcohol and isoamyl alcohol. A high ratio imparts that there is less nitrogen in the fermentation process, which results in deamination reactions of amino acids, leading to the synthesis of higher alcohols. The Ehrlich pathway is the name for this process, where a-ceto acids are decarboxylated and transformed to aldehydes and to higher alcohols. The temperature of the fermentation process also greatly effects the alcohol content of the resulting product. For example, a study conducted by Pinal et al. found that cultivating two strains at a temperature of 35 degrees as compared to a temperature of 30 degrees produced more isoamyl alcohol. The higher temperature suggests that this is a much more optimal condition for the yeast to ferment the distilled beverage. Lastly the age of the agave plant itself, the older the plant the greater the alcohol production. It was show in a study that the concentration of amyl alcohol increased as the plant aged by a factor 30%. However, it is also found that there is a higher concentration of methanol found when using younger plants. This may be due to differences in agricultural practices that occur when taking care of plants of different ages.

Color 

Tequila comes in an abundant array of colors that ranges from a simple clear distilled beverage to a dark amber brown. The color of the tequila varies greatly on the aging process and the type of wood used for storage.  The white version of tequila, known as silver tequila or blanco, is the product obtained without or very little additional aging process. As well, the spirit must contain between 38-55% alcohol content, which is fermented from a wort, which contains no less than 51% sugars from the agave plant. Consuming silver tequila provides for the purest form as little aging has occurred. What is known as gold, joven or oro tequila is simply silver tequila with the addition of a caramel color. Rested (reposado) or aged tequila (añejo) are aged in wooden containers. The aging process can last between two and 12 months and can create or enhance flavors and aromas. The aging process generally imparts a golden color.

Flavor and aroma 

There are more than 300 known compounds in tequila, many of which are produced during the fermentation process, the raw material used, and to a lesser degree, during the maturation.  The components that make up tequila do not act individually to give tequila its distinctive flavor and aroma, but rather, depends on the interaction and quantity of each volatile compound.  The volatile compounds responsible for the flavor and aroma profiles of the tequila are put into a category called organoleptic compounds and are known to increase in concentration with a slower fermentation process.  The organoleptic compounds produced during fermentation include higher order alcohols, methanol, esters, carbonyls, terpenes, and furans.

Higher order alcohols have a strong aroma, and the quantity present in each tequila depends on the carbon:nitrogen ratio and temperature during the cooking and fermentation processes. Some of the most common alcohols present other than ethanol are: isoamyl alcohol, isobutanol, and 1-propanol. Methanol is thought to be mainly generated through hydrolysis of methylated pectin which is naturally present in the agave plant, but there has been speculations that it is also partly produced from the enzymatic reactions of yeast strains containing pectin methyl esterase enzyme which break up the methoxyl group from the pectin. Nearly 50 different esters identified in tequila which together give rise to the fruit like flavors and smell. One of the most abundant esters is ethyl acetate which is synthesized during fermentation by the yeast Saccharomyces cerevisiae, using alcohol transferase enzyme which links acetic acid to ethanol. In general, the longer the controlled fermentation period, the higher yield of esters produced. During the fermentation process, ethanol is oxidized and one of the main compounds produced are acetaldehydes, which adds the flavor necessary for the final product of tequila. The agave plant contains many terpenes such as vanillin and syringaldehydes which presents a strong and fruity or herbal aroma. It also contains eugenol which can deliver a hint of spicy flavor to the tequila. Since the production of tequila involves heating, Maillard browning reactions occur, and furans are produced during the thermal degradation of sugar.  The most prominent furanic compounds include 2-furaldehyde and 5-methylfuraldehyde, which can contribute to the smoky flavor of tequila.

Volatile compounds that contribute to the overall taste and aroma of tequila can be quantitatively assessed and evaluated by gas chromatography. Discrimination tests such as duo-trio and triangle tests are also used to evaluate the quality of the tequila.

Aging 

Process 

If silver or white tequila is the desired final product, distillation is the final process it undergoes. Rested (Reposado) or aged (Añejo) tequila must be maturated in 200-liter (or larger) white oak barrels for at least 2 months for the first, and 12 months for the last. There are, however, more than 50 different companies producing tequila in the mexican province of Jalisco, with different maturation times according to the variety of tequila and desired quality of the final product.

All companies producing tequila have their aging processes regulated and fiscalized by the Mexican government.

Chemistry 

The maturation process causes four main chemical transformations to the tequila compounds: (1) decreasing of fusel oils by the char in barrels, which acts as an adsorbing agent. (2) extraction of complex wood constituents by tequila, yielding specific aroma and flavor to the final product. (3) reactions among the components of tequila, creating new chemical compounds and (4) oxidation of the original contents of tequila and of those extracted from wood. The final result of these changes are increased concentrations of acids, esters and aldehydes and a decrease in fuel oil concentration.

Reposado may be rested in oak barrels or casks as large as 20,000 liters (5,280 gallons), allowing for richer and more complex flavors.  The preferred oak comes from the US, France, or Canada, and is usually white oak.  Some companies char the wood to impart a smoky flavor, or use barrels previously used with different kinds of alcohol (e.g. whiskey or wine).  Some reposados can also be aged in new wood barrels to achieve the same woody flavor and smoothness, but in less time. 

Añejos are often rested in barrels previously used to rest reposados.  The barrels cannot be more than 600 liters (158 gallons), and most are in the 200-liter (52-gallon) range.  Many of the barrels used are from whiskey distilleries in the US or Canada, and Jack Daniels barrels are especially popular. This treatment creates many of the aspects of the dark color and more complex flavors of the añejo tequila.  After aging of at least one year, the añejo can be removed from the wood barrels and placed in stainless steel tanks to reduce the amount of evaporation that can occur in the barrels.

Threats to quality

TMA (tristeza y muerte de agave — "agave depression and death") is a blight that has reduced the production of the agave grown to produce tequila. This has resulted in lower production and higher prices throughout the early 21st century, and due to the long maturation of the plant, will likely continue to affect prices for years to come. 

"Tequila worm" misconception 

Only certain mezcals, usually from the state of Oaxaca, are ever sold con gusano (with worm). They are added as a marketing gimmick and are not traditional. The tequila regulatory council does not allow gusanos or scorpions (which are sometimes also added to mezcals) to be included in tequila bottles. The worm is actually the larval form of the moth Hypopta agavis, which lives on the agave plant. Finding one in the plant during processing indicates an infestation and, correspondingly, a lower-quality product. However, this misconception continues, despite effort and marketing to represent tequila as a premium liquor—similar to the way Cognac is viewed in relation to other brandies.  

Norma Oficial Mexicana 

The Norma Oficial Mexicana (NOM) applies to all processes and activities related to the supply of agave, production, bottling, marketing, information, and business practices linked to the distilled alcoholic beverage known as tequila. Tequila must be produced using agave of the species Tequilana Weber Blue variety, grown in the federal states and municipalities indicated in the Declaration.

Furthermore, the NOM establishes the technical specifications and legal requirements for the protection of the Appellation of Origin of "Tequila" in accordance with the current General Declaration of Protection of the Appellation of Origin of "Tequila", the Law, the Industrial Property Law, the Federal Consumer Protection Law and other related legal provisions. 

All authentic, regulated tequilas will have a NOM identifier on the bottle. The important laws since 1990 were NOM-006-SCFI-1993, the later update NOM-006-SCFI-1994, and the most recent revision in late 2005, NOM-006-SCFI-2005.

The number after NOM is the distillery number, assigned by the government. NOM does not indicate the location of the distillery, merely the parent company or, in the case where a company leases space in a plant, the physical plant where the tequila was manufactured.

Storage condition 

Unlike wine that contains tannins which may change over time, even in a bottle if proper storage conditions are not met, spirituous liquors like tequila do not change much once they are bottled.  Since tequila is a distilled liquor, it does not require strict storage conditions like wine does, and the same goes with most other distilled spirits such as whiskey, rum, or vodka. Furthermore, because the characteristics and certain quality (flavor, aroma, color, etc.) of the tequila are determined during the aging process inside wood barrels, the quality of the tequila should remain relatively constant after they are bottled. To maintain the quality of tequila, at least three conditions should be met: constant and moderate temperature (60 to 65 °F), no exposure to direct sunlight, and maintenance of proper seal of the bottle. Also, storage conditions will have more effect on the taste of aged tequila rather than the un-aged tequila. For instance, if stored in improper conditions, the dark and more complex flavors of the añejo tequila are more likely to be tainted than the blanco or the silver tequila.

Once the bottle is opened, the tequila will be subject to oxidation which will continue to happen even if no more oxygen is introduced. In addition, if the bottle has more room for air, the process of oxidation occurs faster on the liquor remaining inside the bottle.  Therefore, it may be the best to consume the tequila within one or two years after opening. For the most part, the change in quality of tequila is due to extreme conditions of improper storage, not due to oxidation.

Types

The two basic categories of tequila are mixtos and 100% agave. Mixtos use no less than 51% agave, with other sugars making up the remainder. Mixtos use both glucose and fructose sugars.

Tequila is usually bottled in one of five categories:
*Blanco ("white") or plata ("silver"): white spirit, unaged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels
*Joven ("young") or oro ("gold"): unaged silver tequila that may be flavored with caramel coloring, oak extract, glycerin, or sugar-based syrup. Could also be the result of blending silver tequila with aged or extra-aged tequila. 
*Reposado ("rested"): aged a minimum of two months, but less than a year in oak barrels of any size
*Añejo ("aged" or "vintage"): aged a minimum of one year, but less than three years in small oak barrels
*Extra Añejo ("extra aged" or "ultra aged"): aged a minimum of three years in oak barrels, this category was established in March 2006.

With 100% agave tequila, blanco or plata is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits aged in casks, tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base ingredient, which is more vegetal than grain spirits (and often more complex).

Brands 

The Consejo Regulador del Tequila (Tequila Regulatory Council) reported 1377 registered brands from 150 producers for the year 2013. 

Serving 

In Mexico, the most traditional way to drink tequila is neat, without lime and salt. It is popular in some regions to drink fine tequila with a side of  sangrita—a sweet, sour, and spicy drink typically made from orange juice, grenadine (or tomato juice), and hot chilli. Equal-sized shots of tequila and sangrita are sipped alternately, without salt or lime.  Another popular drink in Mexico is the bandera (flag, in Spanish), named after the Flag of Mexico, it consists of three shot glasses, filled with lime juice (for the green), white tequila, and sangrita (for the red).

Outside Mexico, a single shot of tequila is often served with salt and a slice of lime. This is called tequila cruda and is sometimes referred to as "training wheels", "lick-sip-suck", or "lick-shoot-suck" (referring to the way in which the combination of ingredients is imbibed). The drinkers moisten the back of their hands below the index finger (usually by licking) and pour on the salt. Then the salt is licked off the hand, the tequila is drunk, and the fruit slice is quickly bitten. Groups of drinkers often do this simultaneously. Drinking tequila in this way is often erroneously called a Tequila Slammer,  which is in fact a mix of tequila and carbonated drink. Though the traditional Mexican shot is tequila by itself, lime is the fruit of choice when a chaser must be used.  The salt is believed to  lessen the "burn" of the tequila and the sour fruit balances and enhances the flavor. In Germany and some other countries, tequila oro (gold) is often consumed with cinnamon on a slice of orange after, while tequila blanco (white) is consumed with salt and lime. Finally, as with other popular liquors, a number of shot-related drinking games and "stunt" drinks are used, such as body shots.

If the bottle of tequila does not state on the label that it is manufactured from 100% blue agave (no sugars added), then, by default, that tequila is a mixto (manufactured from 51% blue agave).  Some tequila distilleries label their tequila as "made with blue agave" or "made from blue agave." However, the Tequila Regulatory Council has stated only tequilas distilled with 100% agave can be designated as "100% agave". 

Some distillers of lower-quality tequila have marketed their product to be served "ice-cold chilled" when used as a shot.  Chilling any alcohol can be used to reduce the smell or flavors associated with a lower-quality product.  Any alcoholic product, when served as a chilled shot, may be more palatable to the consumer.

Many of the higher-quality, 100% agave tequilas do not impart significant alcohol burn, and drinking them with salt and lime is likely to remove much of the flavor. These tequilas are usually sipped from a snifter glass rather than a shot glass, and savoured instead of quickly gulped. Doing so allows the taster to detect subtler fragrances and flavors that would otherwise be missed. 

Tequila glasses

When served neat (without any additional ingredients), tequila is most often served in a narrow shot glass called a caballito (little horse, in Spanish),  but can often be found in anything from a snifter to a tumbler.

The Consejo Regulador del Tequila approved an "official tequila glass" in 2002 called the Ouverture Tequila glass, made by Riedel. 

The margarita glass, frequently rimmed with salt or sugar, is a staple for the entire genre of tequila-based mixed drinks, including the margarita.

Cocktails

A variety of cocktails are made with tequila, including the margarita, a cocktail that helped make tequila popular in the United States. The traditional margarita uses tequila, Cointreau, and lime juice, though many variations exist.  A popular cocktail in Mexico is the Paloma. Also, a number of martini variants involve tequila, and a large number of tequila drinks are made by adding fruit juice. These include the Tequila Sunrise and the Matador. Sodas and other carbonated drinks are a common mixer, as in the Tequila Slammer.

U.S. regulation 

Under U.S. law (27 CFR 5.22 (g)), Tequila cannot be sold in the U.S. at under 40% alcohol concentration (80 U.S. proof).

Canadian regulation 

According to the Food and Drug Regulations  in Canada:

*Tequila is defined as an alcoholic beverage in the category of Liqueurs and Spirituous Cordials. 
*Listed in B.02.090, only spirits produced in accordance with the laws of Mexico for production of Tequila for consumption in Mexico can be labelled, packaged, sold or advertised as Tequila in Canada, although diluting the alcoholic strength of the Tequila with water after importation is allowed:

Other uses

In 2008, Mexican scientists discovered a method to produce tiny, nanometer-sized synthetic diamonds from 80-proof (40% alcohol) tequila, which they said has the optimal range of water to ethanol for producing synthetic diamonds. This process involves heating the tequila to over 800 °C (1,400 °F) to break its molecular structure and be vaporized into gaseous hydrogen, carbon, and various simple molecules. The carbon molecules are then settled upon steel or silicon trays to form a thin and pure uniform layer.  Inexpensive to produce, although far too small for use as jewels, the tiny diamonds were hoped to have numerous commercial and industrial applications such as in computer chips or cutting instruments. A distilled beverage, spirit, liquor, hard liquor or hard alcohol is an alcoholic beverage produced by distillation of a mixture produced from alcoholic fermentation. This process purifies it and removes diluting components like water, for the purpose of increasing its proportion of alcohol content (commonly expressed as alcohol by volume, ABV). As distilled beverages contain more alcohol, they are considered "harder" – in North America, the term hard liquor is used to distinguish distilled beverages from undistilled ones, which are implicitly weaker.

As examples, this does not include beverages such as beer, wine, and cider, as they are fermented but not distilled. These all have relatively low alcohol content, typically less than 15%. Brandy is a spirit produced by the distillation of wine, and has an ABV over 35%. Other examples of distilled beverages include vodka, gin, rum, and whisky.

Nomenclature

The term spirit refers to a distilled beverage that contains no added sugar and has at least 20% alcohol by volume (ABV).

Distilled beverages bottled with added sugar and added flavorings, such as Grand Marnier, Frangelico, and American schnapps, are known instead as liqueurs. In common usage, the distinction between spirits and liqueurs is widely unknown or ignored; as a consequence, in general, all alcoholic beverages other than beer and wine are referred to as spirits.

Beer and wine, which are not distilled beverages, are limited to a maximum alcohol content of about 20% ABV, as most yeasts cannot reproduce when the concentration of alcohol is above this level; as a consequence, fermentation ceases at that point.

Etymology

The origin of "liquor" and its close relative "liquid" was the Latin verb liquere, meaning "to be fluid".  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 first use the OED mentions of its meaning "a liquid for drinking" occurred in the 14th century. Its use as a term for "an intoxicating alcoholic drink" appeared in the 16th century.

The term "spirit" in reference to alcohol stems from Middle Eastern alchemy. These alchemists were more concerned with medical elixirs than with transmuting lead into gold. The vapor given off and collected during an alchemical process (as with distillation of alcohol) was called a spirit of the original material.

History of distillation

Precursors

The first clear evidence of distillation comes from Greek alchemists working in Alexandria in the 1st century AD,  although the Chinese may have independently developed the process around the same time. Distilled water was described in the 2nd century AD by Alexander of Aphrodisias. The Alexandrians were using a distillation alembic or still device in the 3rd century AD.

The medieval Arabs learned the distillation process from the Alexandrians and used it extensively, but there is no evidence that they distilled alcohol.

Freeze distillation involves freezing the alcoholic beverage and then removing the ice. The freezing technique had limitations in geography and implementation limiting how widely this method was put to use.

True distillation 

The earliest evidence of true distillation of alcohol comes from the School of Salerno in southern Italy during the 12th century.  
Again, the Chinese may not have been far behind, with archaeological evidence indicating the practice of distillation began during the 12th century Jin or Southern Song dynasties.

A still has been found at an archaeological site in Qinglong, Hebei, dating to the 12th century.

Fractional distillation was developed by Taddeo Alderotti in the 13th century. 
The production method was written in code, suggesting that it was being kept secret.

In 1437, "burned water" (brandy) was mentioned in the records of the County of Katzenelnbogen in Germany.  It was served in a tall, narrow glass called a Goderulffe.

Claims upon the origin of specific beverages are controversial, often invoking national pride, but they are plausible after the 12th century AD, when Irish whiskey and German brandy became available. These spirits would have had a much lower alcohol content (about 40% ABV) than the alchemists' pure distillations, and they were likely first thought of as medicinal elixirs. Consumption of distilled beverages rose dramatically in Europe in and after the mid-14th century, when distilled liquors were commonly used as remedies for the Black Death. Around 1400, methods to distill spirits from wheat, barley, and rye beers, a cheaper option than grapes, were discovered. Thus began the "national" drinks of Europe: jenever (Belgium and the Netherlands), gin (England), Schnaps (Germany), grappa (Italy), horilka (Ukraine), akvavit/snaps (Scandinavia), vodka (Poland and Russia), ouzo (Greece), rakia (the Balkans), and poitín (Ireland). The actual names emerged only in the 16th century, but the drinks were well known prior to then.

Government regulation

It is legal to distill beverage alcohol as a hobby for personal use in some countries, including Italy, New Zealand, and the Netherlands.

In the United States, all states allow unlicensed individuals to make their own beer, and some also allow unlicensed individuals to make their own wine, although in some places that do not prohibit home manufacture at the state level, local governments may prohibit it. However, it is illegal to distill beverage alcohol without a license anywhere in the US. In some jurisdictions, it is also illegal to sell a still without a license.

Microdistilling

Microdistilling (also known as craft distilling) as a trend began to develop in the United States following the emergence and immense popularity of microbrewing and craft beer in the last decades of the 20th century.  It is different from megadistilling in the quantity and quality of output.

Flammability

Liquor that contains 40% ABV (80 US proof) will catch fire if heated to about 26 °C and if an ignition source is applied to it. This temperature is called its flash point. The flash point of pure alcohol is , less than average room temperature. 

The flash points of alcohol concentrations from 10% ABV to 96% ABV are: 

* 10% —  49 °C — ethanol-based water solution
* 12.5% — about 52 °C — wine 
* 20% —  36 °C — fortified wine
* 30% — 29 °C
* 40% — 26 °C — typical vodka, whisky or brandy
* 50% — 24 °C — strong whisky
* 60% — 22 °C — normal tsikoudia (called mesoraki or middle raki)
* 70% — 21 °C — absinthe, Slivovitz
* 80% — 20 °C
* 90% or more — 17 °C — neutral grain spirit

Serving

Distilled beverages can be served:
* Neat — at room temperature without any additional ingredient(s) 
* Up — shaken or stirred with ice, strained, and served in a stemmed glass.
* On the rocks — over ice cubes
* Blended or frozen — blended with ice
* With a simple mixer, such as club soda, tonic water, juice, or cola
* As an ingredient of a cocktail
* As an ingredient of a shooter
* With water
* With water poured over sugar (as with absinthe)

Alcohol consumption by country

The World Health Organization measures and publishes alcohol consumption patterns in different countries. The WHO measures alcohol consumed by persons 15 years of age or older and reports it on the basis of liters of pure alcohol consumed per capita in a given year in a country. 

Health effects

Short-term effects

Distilled spirits contain ethyl alcohol, the same chemical that is present in beer and wine and as such, spirit consumption has short-term psychological and physiological effects on the user. Different concentrations of alcohol in the human body have different effects on a person. The effects of alcohol depend on the amount an individual has drunk, the percentage of alcohol in the spirits and the timespan that the consumption took place, the amount of food eaten and whether an individual has taken other prescription, over-the-counter or street drugs, among other factors. Drinking enough to cause a blood alcohol concentration (BAC) of 0.03%-0.12% typically causes an overall improvement in mood and possible euphoria, increased self-confidence and sociability, decreased anxiety, a flushed, red appearance in the face and impaired judgment and fine muscle coordination. A BAC of 0.09% to 0.25% causes lethargy, sedation, balance problems and blurred vision. A BAC from 0.18% to 0.30% causes profound confusion, impaired speech (e.g., slurred speech), staggering, dizziness and vomiting. A BAC from 0.25% to 0.40% causes stupor, unconsciousness, anterograde amnesia, vomiting, and respiratory depression (potentially life-threatening). Death may occur due to inhalation of vomit (pulmonary aspiration) while unconscious. A BAC from 0.35% to 0.80% causes a coma (unconsciousness), life-threatening respiratory depression and possibly fatal alcohol poisoning. As with all alcoholic beverages, driving under the influence, operating an aircraft or heavy machinery increases the risk of an accident; many countries have penalties against drunk driving.

Long-term effects

The main active ingredient of distilled spirits is alcohol, and therefore, the health effects of alcohol apply to spirits. Drinking small quantities of alcohol (less than one drink in women and two in men) is associated with a decreased risk of heart disease, stroke, diabetes mellitus, and early death. Drinking more than this amount; however, increases the risk of heart disease, high blood pressure, atrial fibrillation, and stroke. Risk is greater in younger people due to binge drinking which may result in violence or accidents. About 3.3 million deaths (5.9% of all deaths) are believed to be due to alcohol each year. 

Alcoholism also known as "alcohol use disorder"  is a broad term for any drinking of alcohol that results in problems.  It was previously divided into two types: alcohol abuse and alcohol dependence. In a medical context, alcoholism is said to exist when two or more of the following conditions is present: a person drinks large amounts over a long time period, has difficulty cutting down, acquiring and drinking alcohol takes up a great deal of time, alcohol is strongly desired, usage results in not fulfilling responsibilities, usage results in social problems, usage results in health problems, usage results in risky situations, withdrawal occurs when stopping, and alcohol tolerance has occurred with use. Alcoholism reduces a person's life expectancy by around ten years and alcohol use is the third leading cause of early death in the United States. No professional medical association recommends that people who are nondrinkers should start drinking wine. 

While lower quality evidence suggest a cardioprotective effect, no controlled studies have been completed on the effect of alcohol on the risk of developing heart disease or stroke. Excessive consumption of alcohol can cause liver cirrhosis and alcoholism.  The American Heart Association "cautions people NOT to start drinking ... if they do not already drink alcohol. Consult your doctor on the benefits and risks of consuming alcohol in moderation."
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