Distilled spirits (or, simply, spirits or liquors) are the ALCOHOL-containing fluids (ethanol, also called ethyl alcohol) obtained via DISTILLATION of fermented juices from plants. These juices include wines, distillates of which are termed brandies. The most commonly used plants are sugarcane, potatoes, sugar beets, corn, rye, rice, and barley; various fruits such as grapes, peaches, and apples are also used. Flavors may be added to provide distinctive character.

All distilled spirits begin as a colorless liquid, pure ethyl alcohol (as it was called by 1869)—C₂H₆O. This had been called aqua vitae (Latin, water of life) by medieval alchemists; today it is often called grain alcohol, and the amount contained in distilled spirits ranges from 30 to 100 percent (60 to 200 proof)—the rest being mainly water.

Examples of distilled spirits include brandy, whiskey, rum, gin, and vodka. Brandy was called brandewijn by the...