Beer and wine are often referred to as soft liquors, while spirits like gin, rum, and whiskey are considered hard liquors. The reason behind this distinction lies in the process of their production.
Beer is made through a process called brewing, which involves fermenting cereal grains such as barley, wheat, or corn. These grains are milled, mashed, and then boiled with water to extract sugars. Yeast is then added to the mixture, and fermentation occurs, converting the sugars into alcohol and carbon dioxide. The resulting beverage is beer, which typically has an alcohol content ranging from 4% to 8% ABV (alcohol by volume). Due to its lower alcohol content and the fact that it is made without distillation, beer is often considered a soft liquor.
Wine, on the other hand, is produced by fermenting crushed grapes or other fruits. The fruit is pressed to extract the juice, which is then fermented with the addition of yeast. During fermentation, sugars in the juice are converted into alcohol, resulting in wine. Like beer, wine is also made without distillation and generally has an alcohol content between 9% and 16% ABV. This lower alcohol content compared to hard liquors contributes to its classification as a soft liquor.
In contrast, hard liquors or spirits are produced through a process called distillation. Distillation involves heating a fermented liquid, such as a grain mash or fruit juice, to separate alcohol from other components through evaporation and condensation. This process allows for the production of spirits with higher alcohol concentrations. Gin, for example, is made by distilling a fermented grain mash and then infusing it with botanicals such as juniper berries. Rum is distilled from fermented sugarcane or molasses, and whiskey is made by distilling fermented grain mash, typically barley or corn.
The distillation process used in the production of hard liquors allows for a higher concentration of alcohol, often ranging from 40% to 60% ABV or even higher for some spirits. This higher alcohol content is what classifies them as hard liquors.
It's important to note that the terms “soft liquor” and “hard liquor” are not standardized or regulated classifications. They are more commonly used in informal contexts and can vary in usage depending on cultural and regional preferences. In some instances, the terms may also be used to refer to the perceived effects or characteristics of the beverages. For example, soft liquors may be associated with a milder or less intense alcohol experience compared to hard liquors.
Beer and wine are often referred to as soft liquors due to their lower alcohol content and the fact that they are made without the process of distillation. On the other hand, spirits like gin, rum, and whiskey are considered hard liquors due to their higher alcohol concentrations achieved through distillation.