# Hard liquor types **URL:** \ **Category:** Cafe Society\ **Created:** [February 19, 2015, 2:51am UTC](https://boards.straightdope.com/t/hard-liquor-types/713060 "2015-02-19T02:51:43Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [February 19, 2015, 3:21pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/21 "2015-02-19T15:21:24Z")
> [@TriPolar](#): > > There is really only vodka and stuff aged in barrels for hard liquor. Not quite… vodka is a neutral distillate, meaning that it’s essentially ethanol and water, with as little in the way of flavor compounds/congeners as possible. US-made vodka is required by law to be only ethanol and water. The other distillates such as tequila/mescal, brandy, whiskey and rum are white and high proof coming off the still, but they’re not distilled precisely enough (usu. intentionally) to be flavorless like vodka, and retain a significant character from the starting wash. They’re typically aged in wooden barrels, although there are clear styles that are essentially unaged (white rum and silver tequila are the most popular two). To use an example, there are vodkas out there distilled from grapes. Ciroc, a rapper favorite, is a good example. The ONLY difference between these and brandy is the particular cuts used during distilling, and the aging. They distill more precisely to only get ethanol (pretty easy using a column still) and they don’t age it for vodka, while for brandy, they use a wider cut in order to retain more of the grapes’ character, or they may use a pot still, which by design gives you a wider cut. Then they age it in wooden barrels. But taking Ciroc vodka (distilled from grapes) and putting it in barrels wouldn’t give you anything approaching traditional brandy. Technically, Ciroc probably IS brandy, although it’s also vodka. \ As to the OP’s question, the main reason you have so few categories is that a few of them are defined so broadly that they encompass almost anything out there. You have whiskey/whisky, which is distilled from various grains and aged in wooden barrels. You have rum, which is distilled from some kind of sugarcane products and may be aged in wooden barrels. You have Brandy/eau-de-vie, which is basically fermented and distilled fruit, with eau-de-vies being the straight, unaged distillate and brandies being the aged version Cognac and armagnac are specific aged sorts of grape brandies. You have tequila/mescal, which is fermented and distilled agave, with tequila being mescal made from a specific sort of agave, in a specific region, and following specific methods. And finally, you have vodka, which is one of the above, only distilled extremely precisely, and possibly filtered to remove all character, giving straight ethanol and water. Pretty much anything out there is going to fit into one of those broad categories, or be pretty close to it in terms of process or flavor. For example, the Brazilians claim that Cachaça isn’t rum due to minor process differences, but in a broad sense, it is. About the only thing I can think of that wouldn’t slot into a category neatly would be something like a sorghum syrup distillate. Would that be rum or whiskey? ---
**Author:** ![Pork\_Rind](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pork_rind/32/111_2.png) [@Pork\_Rind](https://boards.straightdope.com/u/Pork_Rind)\ **Post date:** [February 19, 2015, 3:21pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/22 "2015-02-19T15:21:58Z")
> [@thelurkinghorror](#): > > Canadian whisky often uses the term “rye” for historical reasons, _even if it is made from 0% rye_. I think most don’t use much rye anyway nor the term. Correct. The traditional Canadian whiskies use rye at most as a flavoring note. There are a few distilleries returning to a predominantly rye tradition; Lot 40 and Forty Creek come to mind. Several seemingly US made ‘craft’ whiskies are simply excess stock of aged Canandian made rye. Whistlepig, Masterson’s and Pendleton are the first that comes to mind in that regard. ---
**Author:** ![Tom\_Tildrum](https://avatars.discourse-cdn.com/v4/letter/t/e95f7d/32.png) [@Tom\_Tildrum](https://boards.straightdope.com/u/Tom_Tildrum)\ **Post date:** [February 19, 2015, 3:26pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/23 "2015-02-19T15:26:23Z")
I guess pruno would be a form of brandy. ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [February 19, 2015, 4:05pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/24 "2015-02-19T16:05:43Z")
> [@Horatio\_Hellpop](#): > > Okay. Each hard liquor is traditionally associated with a particular source ingredient (Potato for vodka, agave for tequila, molasses for rum, etc) and I’m giving a shorthand for how the various whiskeys do the same. But yeah, a 51% mix of the dominant grain is typical. 51% _minimum_ is required. Most vodkas are grain not potato, but potato is seen as the “traditional” ingredient. Some fancy vodka use it as a selling point (e.g. Chopin). I’m guessing it is now cheaper to use grain. > [@](#): > > Noted. My confusion came from the story (also in Wikipedia) about Virginia Gentleman using distillate shipped in from Kentucky, but that’s evidently not a requirement. Many of your favorite bourbons are made in a [factory in Indiana](http://en.wikipedia.org/wiki/MGP_of_Indiana), although just across the Kentucky (/Ohio) border. > [@Tom\_Tildrum](#): > > I guess pruno would be a form of brandy. Pretentious guy: “Breathe in and smell that floral bouquet, with hints of ketchup, rancid bread crusts, and toilet gas.” ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 19, 2015, 4:08pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/25 "2015-02-19T16:08:03Z")
> [@Tom\_Tildrum](#): > > I guess pruno would be a form of brandy. To my knowledge, pruno is not distilled, so it’s more like a wine. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 19, 2015, 4:13pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/26 "2015-02-19T16:13:53Z")
You can probably also make another category for hard alcohols that are made by macerating botanicals (or whatnot) into a spirit after distillation. (Aquavit would be an example of this, as would limoncello). ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [February 19, 2015, 4:29pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/27 "2015-02-19T16:29:19Z")
> [@pulykamell](#): > > You can probably also make another category for hard alcohols that are made by macerating botanicals (or whatnot) into a spirit after distillation. (Aquavit would be an example of this, as would limoncello). Isn’t limoncello normally considered a liqueur? Aquavit sometimes is considered one, but that sounds very wrong to me. I don’t know a good category for it (not sweet and a little stronger, “flavored spirit”?). Fun fact: it’s pretty much the same meaning as whiskey. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 19, 2015, 5:03pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/28 "2015-02-19T17:03:03Z")
> [@thelurkinghorror](#): > > Isn’t limoncello normally considered a liqueur? Aquavit sometimes is considered one, but that sounds very wrong to me. I don’t know a good category for it (not sweet and a little stronger, “flavored spirit”?). Fun fact: it’s pretty much the same meaning as whiskey. Oh, yes. Sorry. I was just thinking proof in terms of “hard liquor,” but, you’re right, that would more properly be a liqueur. ---
**Author:** ![Oredigger77](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/oredigger77/32/3181_2.png) [@Oredigger77](https://boards.straightdope.com/u/Oredigger77)\ **Post date:** [February 19, 2015, 5:13pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/29 "2015-02-19T17:13:48Z")
> [@bump](#): > > About the only thing I can think of that wouldn’t slot into a category neatly would be something like a sorghum syrup distillate. Would that be rum or whiskey? Technically its a distilled spirit specialty. My distillery makes a rum like product from sugar beet molasses using a rum process but we don’t make rum. One fun thing about the vodka category that a lot of distillers use is that the requirement is that the average captured spirit must be greater then 190 proof (95% abv). The pot stills that we use will start our hearts at 80% so a lot of distilleries who use hybrid stills will capture their hearts in two separate containers one will become vodka that they can sell immediately and the second, larger portion, will become their whiskey, tequila or rum. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [February 19, 2015, 6:52pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/30 "2015-02-19T18:52:49Z")
> [@pulykamell](#): > > Oh, yes. Sorry. I was just thinking proof in terms of “hard liquor,” but, you’re right, that would more properly be a liqueur. And, in my post, I left liqueurs and things like gin and aquavit out because they’re not strictly speaking, distilled spirits. They use what amounts to vodka in their production, but aren’t actually distilled themselves. And **Oredigger77** , that’s interesting, and nice to know that the distinction between vodka and anything else is literally where/when they take it out of the still. Makes sense, but I never had considered anyone doing that. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [February 19, 2015, 6:56pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/31 "2015-02-19T18:56:25Z")
> [@Oredigger77](#): > > My distillery makes a rum like product from sugar beet molasses using a rum process but we don’t make rum. Off-topic question: what is this rum-like product and where can I get some? ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [February 19, 2015, 9:10pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/32 "2015-02-19T21:10:34Z")
> [@DCnDC](#): > > Off-topic question: what is this rum-like product and where can I get some? An “ask the distiller” thread might be interesting? Cachaça is another rum-like booze. Made from sugar **cane**. Also rhum agricole is from cane, technically still rum. ---
**Author:** ![Oredigger77](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/oredigger77/32/3181_2.png) [@Oredigger77](https://boards.straightdope.com/u/Oredigger77)\ **Post date:** [February 19, 2015, 9:20pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/33 "2015-02-19T21:20:59Z")
> [@DCnDC](#): > > Off-topic question: what is this rum-like product and where can I get some? Since you asked I’ll plug my stuff and you can check out our website at [Radodistilling.com](http://Radodistilling.com) > [@thelurkinghorror](#): > > An “ask the distiller” thread might be interesting? > > Cachaça is another rum-like booze. Made from sugar **cane**. Also rhum agricole is from cane, technically still rum. I’m currently in the last two weeks of construction and I’ve got 8 different crews putting the final touches on my distillery so I’m a bit busy to do an ask the distiller thread maybe in a couple of weeks I’ll kick one up. As far as Cachaca and rhum agricole go they are both considered rum by the TTB who regulates spirit definitions here in the U.S… Rum is a huge category that covers everything from white sugar washes through cane juice. As long as the only fermentable comes from sugar cane and you don’t distill above the vodka line you’re making rum. ---
**Author:** ![VinylTurnip](https://avatars.discourse-cdn.com/v4/letter/v/b2d939/32.png) [@VinylTurnip](https://boards.straightdope.com/u/VinylTurnip)\ **Post date:** [February 19, 2015, 9:44pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/34 "2015-02-19T21:44:29Z")
> [@Horatio\_Hellpop](#): > > I have heard that some people don’t consider Tequila/Mescal to be liquor so much as an hallucinogen. Old-school Absinthe has the same reputation. Undeservedly in both cases, regrettably. ☹ Unless used to wash down an actual hallucinogen, of course. ---
**Author:** ![jz78817](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jz78817/32/1028_2.png) [@jz78817](https://boards.straightdope.com/u/jz78817)\ **Post date:** [February 19, 2015, 9:50pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/35 "2015-02-19T21:50:52Z")
> [@Horatio\_Hellpop](#): > > I have heard that some people don’t consider Tequila/Mescal to be liquor so much as an hallucinogen. Old-school Absinthe has the same reputation. IME the only reason people say this is as an excuse for why they act like jerks when drunk. ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [February 19, 2015, 9:57pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/36 "2015-02-19T21:57:41Z")
> [@VinylTurnip](#): > > Undeservedly in both cases, regrettably. ☹ > > Unless used to wash down an actual hallucinogen, of course. I don’t know, tequila makes me see rainbows on the ground. Granted, it makes other people see the same thing when I drink it, and the color depends on the contents of my stomach. ---
**Author:** ![bot3](https://avatars.discourse-cdn.com/v4/letter/b/41988e/32.png) [@bot3](https://boards.straightdope.com/u/bot3)\ **Post date:** [February 19, 2015, 10:02pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/37 "2015-02-19T22:02:15Z")
> [@DCnDC](#): > > Off-topic question: what is this rum-like product and where can I get some? See. Like I said you have no clue. ---
**Author:** ![stillownedbysetters](https://avatars.discourse-cdn.com/v4/letter/s/41988e/32.png) [@stillownedbysetters](https://boards.straightdope.com/u/stillownedbysetters)\ **Post date:** [February 19, 2015, 10:03pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/38 "2015-02-19T22:03:42Z")
There are three things that make bourbon bourbon. 1 - Made primarily from corn; 2 - Uses water with limestone particulate; 3 - Aged in brand new barrels made from white oak. Kentucky, and to a lesser extent southern Indiana, became synonymous with this type of whiskey early on due to the easy availability of all three of these elements in those locales. If the whiskey is made elsewhere and doesn’t contain all three of these elements, you can’t call it bourbon, you can only call it Kentucky whiskey. ---
**Author:** ![Oredigger77](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/oredigger77/32/3181_2.png) [@Oredigger77](https://boards.straightdope.com/u/Oredigger77)\ **Post date:** [February 19, 2015, 10:33pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/39 "2015-02-19T22:33:29Z")
> [@stillownedbysetters](#): > > If the whiskey is made elsewhere and doesn’t contain all three of these elements, you can’t call it bourbon, you can only call it Kentucky whiskey. This is partially true. The definition of bourbon is at least 51% corn fermentables, distilled to not more then 80% abv and aged for at least two years in new oak barrels at not more then 125 proof. Location has nothing to do with it except that bourbon must be made in the U.S… On the other hand Kentucky whiskey can only be made in Kentucky. There are some very interesting bourbons being made right now that are playing with the mash bill of the other 49%. On the other hand the new barrel market has grown much faster then the ability of the cooperages to make barrels. I know one of the last distilleries to get access to a major cooperage and they can resell their new barrels on the secondary market at double what they by them for. This shortage is causing all kinds of ripples through the whiskey world and we are starting to see not-bourbons that are being made in second use casks with some great flavor profiles. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [February 19, 2015, 10:39pm UTC](https://boards.straightdope.com/t/hard-liquor-types/713060/40 "2015-02-19T22:39:23Z")
> [@bot3](#): > > See. Like I said you have no clue. **Oredigger77** , unlike you, both had and provided an answer to the question I asked. And then did not follow me to another completely unrelated thread just to pout. [Previous page](https://boards.straightdope.com/t/hard-liquor-types/713060.md?page=1) [Next page](https://boards.straightdope.com/t/hard-liquor-types/713060.md?page=3)