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Abstract

Flavoured spirits are based on high-purity alcohol and are subject to further processing to give flavour characteristics. This category, which includes gin, vodka and related products, are normally colourless and are not subject to maturation processes, as are whisky, brandy and rum. Their alcohol base is normally neutral alcohol (otherwise known as ethyl alcohol of agricultural origin), a highly rectified material distilled at >96% v/v alcoholic strength. Gin is based on alcohol distilled or flavoured with juniper and other botanical materials. A series of other European spirits are also flavoured with juniper and include genever and steinhager. Vodka is simply based on pure alcohol, although some vodkas are flavoured. Other spirits take their flavour from caraway (aquavit), aniseed (anis, pastis and ouzo) and bitters. Flavoured spirits may be described as one category within the spirits industry as a whole (Watson, 1993).

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© 1995 Springer Science+Business Media Dordrecht

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Aylott, R.I. (1995). Flavoured spirits. In: Lea, A.G.H., Piggott, J.R. (eds) Fermented Beverage Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5214-4_11

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  • DOI: https://doi.org/10.1007/978-1-4757-5214-4_11

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