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A generic term for alcoholic beverages obtained from the fermentation and subsequent distillation of various fruits, cereals and aromatic plants.
Descriptive of certain substances, liquids or solids that evaporate easily. During distillation the more volatile components are the first to exit due to their low boiling points.
A generic term for alcoholic beverages obtained from the fermentation and subsequent distillation of various fruits, cereals and aromatic plants.