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The names of some beverages are determined by the source of the material fermented. In general, a beverage fermented from a starch-heavy source (grain or potato), in which the starch must first be broken down into sugars (by malting, for example), will be called a beer; if the mash is distilled, the end product is a spirit. Wine is made from fermented grapes.

Brandy and wine are made only from grapes. If an alcoholic beverage is made from another kind of fruit, it is distinguished as fruit brandy or fruit wine. The variety of fruit must be specified, as (for example) “cherry brandy” or “plum wine”.

In the USA and Canada, cider often means unfermented apple juice (see the article on cider), while fermented cider is called hard cider. Unfermented cider is sometimes called sweet cider. In the UK, cider refers to the alcoholic drink; in Australia the term is ambiguous.

Beer is generally made from barley, but can sometimes contain a mix of other grains. Whisky (or whiskey) is sometimes made from a blend of different grains, especially Irish whiskey which may contain several different grains. The style of whisk(e)y (Scotch, rye, Bourbon, corn) generally determines the primary grain used, with additional grains usually added to the blend (most often barley, and sometimes oats). As far as American whiskey is concerned, Bourbon (corn), and rye whiskey, must be at least 51% of respective constituent at fermentation, while corn whiskey (as opposed to Bourbon) must be at least 81%—all by American law similar to the French A.O.C (Appellation d’Origine Controlée).

Two common distilled beverages are vodka and gin. Vodka can be distilled from any source of agricultural origin (grain and potatoes being the most common), but the main characteristic of vodka is that it is so thoroughly distilled as to exhibit less of the flavors derived from its source material. Some distillers and experts, however, may disagree, arguing that potato vodkas display a creamy mouthfeel, while rye vodkas will have heavy nuances of rye. Other vodkas may display citrus notes. Gin is a similar distillate which has been flavored by contact with herbs and other plant products—especially juniper berries, but also including angel root, licorice, cardamom, grains of paradise, Bulgarian rose petals, and many others.

Applejack is an example of a drink originally made by freeze distillation, which is easy to do in cold climates. Although both distillation and freeze distillation reduce the water content, they are not equivalent, because freeze distillation concentrates poisonous higher alcohols rather than reducing them like distillation.

Source: http://en.wikipedia.org/wiki/Alcoholic_beverage

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