Liquor (/ˈlɪkər/LIK-ər) is an alcoholic drink produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. Other terms for liquor include: spirit, distilled beverage, booze, spirituous liquor or hard liquor. The distillation process concentrates the liquid to increase its alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered "harder." In North America, the term hard liquor is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term spirits is more commonly used in the UK. Some examples of liquors include vodka, rum, gin, and tequila. Liquors are often aged in barrels, such as for the production of brandy and whiskey, or are infused with flavorings to form flavored liquors, such as absinthe.
While the word liquor ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic products of distillation or various other liquids). (Full article...)
Willett Distillery Ltd, is a private, family-owned-and-operated company that produces bourbon and ryewhiskey. Over the years, the company has bottled whiskeys that range from two years of aging maturity up to 28 years. The company was named Kentucky Bourbon Distillers (KBD) between 1984 and 2012.
The company is located on the outskirts of Bardstown, Kentucky, on a site that began as a farm owned by the Willett family. Primarily operating as a relatively large independent bottling company, Willett Distillery has been called "the big daddy of bourbon and rye bottling". (Full article...)
Hiram Walker (July 4, 1816 – January 12, 1899) was an American entrepreneur and founder of the Hiram Walker and Sons Ltd. distillery in Windsor, Ontario, Canada. Walker was born in East Douglas, Massachusetts, and moved to Detroit in 1838. He purchased land across the Detroit River, just east of what is Windsor, Ontario, and established a distillery in 1858 in what would become Walkerville, Ontario. Walker began selling his whisky as Hiram Walker's Club Whisky, in containers that were "clearly marked" and he used a process to make his whisky that was vastly different from all other distillers.
It became very popular, angering American distillers, who forced the US government to pass a law requiring that all foreign whiskeys state their country of origin on the label. From this point forward, Hiram Walker's Canadian Club whisky was Canada's top export whisky. He established and maintained the company town that grew around his distillery, exercising planning and control over every facet of the town, from public works to religious services to police and fire control. (Full article...)
Reservoir glass with naturally coloured verte absinthe and an absinthe spoon
Absinthe (/ˈæbsɪnθ,-sæ̃θ/, French:[apsɛ̃t]ⓘ) is an anise-flavored spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof in the US. Absinthe traditionally has a natural green color but may also be colorless. It is commonly referred to in historical literature as la fée verte ("the green fairy"). While sometimes casually referred to as a liqueur, absinthe is not traditionally bottled with sugar or sweeteners. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed.
The paloma (Spanish for "dove") is a tequila-based cocktail. This drink is most commonly prepared by mixing tequila, lime juice, and a grapefruit-flavored soda such as Fresca, Squirt, or Jarritos and served on the rocks with a lime wedge. Adding salt to the rim of the glass is also an option.
Akvavit or aquavit (/ˈɑːkwəviːt,-və-/; also akevitt in Norwegian; aquavit in English) is a distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. Akvavit is distilled from grain or potatoes and is flavoured with a variety of herbs. It is also popular in Northern Germany.
Akvavit gets its distinctive flavour from spices and herbs, and the dominant flavour must (according to the European Union) come from a distillate of caraway and/or dill seed. It typically contains 40% alcohol by volume, or 80 proof (U.S.). The EU has established a minimum of 37.5% ABV for akvavit to be named as such. (Full article...)
The Martinez is a classic cocktail that is widely regarded as the direct precursor to the Martini. It serves as the basis for many modern cocktails, and several different versions of the original exist. These are generally distinguished by the accompaniment of either Maraschino or Curacao, as well as differences in gin or bitters. (Full article...)
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A whiskey sour with ice cubes and a lemon slice
A whiskey sour is a mixed drink or shot containing whiskey (or bourbon), lemon juice, and sugar (Simple Sugar), and traditionally garnished with a cherry or sometimes a lemon wedge. It is a blend of sour, bitter, and sweet flavors. It can be made as a shot or mixed drink, either choice with a base spirit (whiskey or bourbon), citrus juice (lemon juice or sweet & sour mix), and a sweetener (Simple Sugar).
Sometimes, an egg white is included, which is sometimes called a Boston sour. When the whiskey used is a Scotch, it is called a Scotch sour. With a few bar spoons of full-bodied red wine floated on top, it is usually referred to as a New York sour. It is shaken and served either straight up or over ice. (Full article...)
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French 75 is a cocktail made from gin, champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a Soixante Quinze (Seventy Five).
The Bloody Mary was invented in the 1920s or 1930s. There are various theories as to the origin of the drink and its name. It has many variants, most notably the red snapper, Bloody Maria (made with tequila blanco), and the Virgin Mary. (Full article...)
White lady (also known as a Delilah, or Chelsea sidecar) is a classic cocktail that is made with gin, Cointreau or triple sec, fresh lemon juice and an optional egg white. It belongs to the sidecar family, made with gin in place of brandy. The cocktail sometimes also includes additional ingredients, for example egg white, sugar, cream, or creme de menthe.
The classic concoction is most commonly served in a martini cocktail glass. When an egg white is added a champagne coupe is preferable; the silky foam clings more pleasingly to the curved glass. (Full article...)
Poitín (Irish pronunciation:[ˈpˠɛtʲiːnʲ]), anglicized as poteen (/pəˈt(ʃ)iːn,pɒˈtiːn/) or potcheen, is a traditional Irishdistilled beverage (40–90% ABV). Former common names for Poitín were "Irish moonshine" and "mountain dew". It was traditionally distilled in a small pot still and the term is a diminutive of the Irish word pota, meaning "pot". The Irish word for a hangover is póit. In accordance with the Irish Poteen/Irish Poitín technical file, it can only be made from cereals, grain, whey, sugar beet, molasses and potatoes. (Full article...)
... that Thomas Dickson Archibald, when speaking against increasing fines for violating liquor licenses, said "we need only go a step further and make the violation a hanging matter"?
... that to comply with a law that restricted liquor sales near churches, the Peninsula New York placed its cocktail lounge up a flight of stairs and down a long hallway?
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Exterior in 2014
Lutz Tavern is a bar in the Woodstock neighborhood of Portland, Oregon, in the United States. It was established by the Lutz family in 1947, who maintained ownership until the business was purchased by the Barisich family in 1954. Working-class locals and Reed College students frequent the bar, which is known for popularizing the beer Pabst Blue Ribbon. Lutz closed in 2010 after being run by the Barisich family for 56 years, then re-opened under new ownership and management in 2011. (Full article...)
Image 16An illustration of brewing and distilling industry methods in England, 1858 (from Liquor)
Image 17Map of Europe with individual countries grouped by preferred type of alcoholic drink, based on recorded alcohol consumption per capita (age 15+) (in liters of pure alcohol) in 2016.
Image 8A whiskey sour, served in a coupe glass, is garnished with a spiral of lemon peel and two maraschino cherries on a cocktail pick, along with drops of bitters swirled into the foam (from egg white) atop the drink. (from Cocktail garnish)