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r Distilled
Spirits
(Brandy, gin, rum, tequila, whiskey, vodka)
Nutritional Profile
Energy value (calories per serving): Moderate to high
Protein: None
Fat: None
Saturated fat: None
Cholesterol: None
Carbohydrates: None (except for cordials which contain added sugar)
Fiber: None
Sodium: Low
Major vitamin contribution: None
Major mineral contribution: PhosphorusAbout the Nutrients in This Food
Spirits are the clear liquids produced by distilling the fermented sugars
of grains, fruit, or vegetables. The yeasts that metabolize these sugars and
convert them into alcohol stop growing when the concentration of alcohol
rises above 12–15 percent. In the United States, the proof of an alcoholic
beverage is defined as twice its alcohol content by volume: a beverage with
20 percent alcohol by volume is 40 proof.
This is high enough for most wines, but not high enough for most
whiskies, gins, vodkas, rums, brandies, and tequilas. To reach the concentra-
tion of alcohol required in these beverages, the fermented sugars are heated
and distilled. Ethyl alcohol (the alcohol in beer, wine, and spirits) boils at a
lower temperature than water. When the fermented sugars are heated, the
ethyl alcohol escapes from the distillation vat and condenses in tubes leading
from the vat to a collection vessel. The clear liquid that collects in this vessel
is called distilled spirits or, more technically, grain neutral spirits.
Gins, whiskies, cordials, and many vodkas are made with spirits
distilled from grains. American whiskeys (which include bourbon, rye, and
blended whiskeys) and Canadian, Irish, and Scotch whiskies are all made from