Alcohol proof

Last updated

A bottle of 151 proof ("over-proof") rum, measured by the US system, with an ABV of 75.5% Bacardi 151 bottle.jpg
A bottle of 151 proof ("over-proof") rum, measured by the US system, with an ABV of 75.5%

Alcohol proof (usually termed simply "proof" in relation to a beverage) is a measure of the content of ethanol (alcohol) in an alcoholic beverage. The term was originally used in England and from 1816 was equal to about 1.75 times the percentage of alcohol by volume (ABV). The United Kingdom today uses ABV instead of proof. In the United States, alcohol proof is defined as twice the percentage of ABV. The definition of proof in terms of ABV varies from country to country.

Contents

The measurement of alcohol content and the statement of content on bottles of alcoholic beverages is regulated by law in many countries. In 1972, Canada phased out the use of "proof"; in 1973, the European Union followed suit; and the United Kingdom, where the concept originated, started using ABV instead in 1980. The United States Code mandates the use of ABV, but permits proof to be used also.

The degree symbol (°) is sometimes used to indicate alcohol proof, either alone (e.g. 10°) or after a space and joined to the letter P as a unit name (e.g. 13 °P).

History

The term proof dates back to 16th century England, when spirits were taxed at different rates depending on their alcohol content. Similar terminology and methodology spread to other nations as spirit distillation, and taxation, became common. In England, spirits were originally tested with a basic "burn-or-no-burn" test, in which an alcohol-containing liquid that would ignite was said to be "above proof", and one which would not was said to be "under proof". [1] A liquid just alcoholic enough to maintain combustion was defined as 100 proof and was the basis for taxation. Because the flash point of alcohol is highly dependent on temperature, 100 proof defined this way ranges from 20% at 36 °C (97 °F) to 96% at 13 °C (55 °F) alcohol by weight (ABW); at 24 °C (75 °F) 100 proof would be 50% ABW. [2]

Another early method for testing liquor's alcohol content was the "gunpowder method". Gunpowder was soaked in a spirit, and if the gunpowder could still burn, the spirit was rated above proof. This test relies on the fact that potassium nitrate (a chemical in gunpowder) is significantly more soluble in water than in alcohol. [3] While less influenced by temperature than the simpler burn-or-no-burn test, gunpowder tests also lacked true reproducibility. Factors including the grain size of gunpowder and the time it sat in the spirit impact the dissolution of potassium nitrate and therefore what would be defined as 100 proof. However, the gunpowder method is significantly less variable than the burn-or-no-burn method, and 100 proof defined by it is traditionally defined as 57.15% ABV.

By the end of the 17th century, England had introduced tests based on specific gravity for defining proof. However, it was not until 1816 that a legal standard based on specific density was defined in England. 100 proof was defined as a spirit with 12⁄13 the specific gravity of pure water at the same temperature. [4] From the 19th century until 1 January 1980, the UK officially measured alcohol content by proof spirit, defined as spirit with a gravity of 12⁄13 that of water, or 923 kg/m3 (1,556 lb/cu yd), and equivalent to 57.15% ABV. [5]

The value 57.15% is very close to the fraction 4⁄7≈ 0.5714. This led to the approximation that 100-proof spirit has an ABV of 4⁄7. From this, it follows that to convert the ABV expressed as a percentage to degrees proof, it is only necessary to multiply the ABV by 7⁄4. Thus pure 100% alcohol will have 100×(7⁄4) = 175 proof, and a spirit containing 40% ABV will have 40×(7⁄4) = 70 proof.

The proof system in the United States was established around 1848 and was based on percent alcohol rather than specific gravity. Fifty percent alcohol by volume was defined as 100 proof. [4] Note that this is different from 50% volume fraction (expressed as a percentage); the latter does not take into account change in volume on mixing, whereas the former does. To make 50% ABV from pure alcohol, one would take 50 parts of alcohol and dilute to 100 parts of solution with water, all the while mixing the solution. To make 50% alcohol by volume fraction, one would take 50 parts alcohol and 50 parts water, measured separately, and then mix them together. The resulting volume will not be 100 parts but between 96 and 97 parts, since the smaller water molecules can take up some of the space between the larger alcohol molecules (see volume change).

The use of proof as a measure of alcohol content is now mostly historical. Today, liquor is sold in most locations with labels that state its percentage alcohol by volume.

Governmental regulation

European Union

The European Union (EU) follows recommendations of the International Organization of Legal Metrology (OIML). OIML's International Recommendation No. 22 (1973) [6] provides standards for measuring alcohol strength by volume and by mass. A preference for one method over the other is not stated in the document, but if alcohol strength by volume is used, it must be expressed as a percentage of total volume, and the water/alcohol mixture must have a temperature of 20 °C (68 °F) when measurement is done. The document does not address alcohol proof or the labeling of bottles.

United Kingdom

On 1 January 1980, Britain adopted the ABV system of measurement prescribed by the European Union, of which it was then a member. The OIML recommendation for ABV used by the EU states the alcohol by volume in a mixture containing alcohol as a percentage of the total volume of the mixture at a temperature of 293.15 K [20.00 °C; 68.00 °F]. It replaced the Sikes hydrometer method of measuring the proof of spirits, which had been used in Britain for over 160 years. [5] [7]

United States

In the United States, alcohol content is legally mandated to be specified as an ABV percentage. For bottled spirits over 100 ml (3.5 imp fl oz; 3.4 US fl oz) containing no solids, actual alcohol content is allowed to vary by up to 0.15% of the ABV stated on the label. By contrast, bottled spirits which are less than 100 ml (as well as those which otherwise contain solids) may vary by up to 0.25%. [8] Proof (the term degrees proof is not used), defined as being twice the percentage of alcohol by volume, may be optionally stated in conjunction with the ABV. For example, whisky may be labeled as 50% ABV and as 100 proof; 86-proof whisky contains 43% ABV. [5] The most typical bottling proof for spirits in the United States is 80 US proof, and there is special legal recognition of 100-proof spirits in the bottled in bond category defined since 1897.

The Code of Federal Regulations [9] requires that liquor labels state the percentage of ABV. The regulation permits, but does not require, a statement of the proof, provided that it is printed close to the ABV number. [8] In practice, proof levels continue to be stated on nearly all spirits labels in the United States, and are more commonly used than ABV when describing spirits in journalism and informal settings.[ citation needed ]

Canada

Beverages were labelled by alcohol proof in Canada until 1972, [10] then replaced by ABV. [11]

See also

Related Research Articles

<span class="mw-page-title-main">Gin</span> Distilled alcoholic drink flavoured with juniper

Gin is a distilled alcoholic drink that derives its flavour from juniper berries and other botanical ingredients.

<span class="mw-page-title-main">Liqueur</span> Alcoholic beverage

A liqueur is an alcoholic drink composed of spirits and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle.

<span class="mw-page-title-main">Low-alcohol beer</span> Type of beverage

Low-alcohol beer is beer with little or no alcohol content that aims to reproduce the taste of beer while eliminating or reducing the inebriating effect, carbohydrates, and calories of regular alcoholic brews. Low-alcohol beers can come in different beer styles such as lagers, stouts, and ales. Low-alcohol beer is also known as light beer, non-alcoholic beer, small beer, small ale, or near-beer.

<span class="mw-page-title-main">Vodka</span> Clear distilled alcoholic beverage

Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains, and potatoes since introduced in Europe in the 1700s. Some modern brands use corn, sugar cane, fruits, honey, and maple sap as the base.

<span class="mw-page-title-main">Brandy</span> Spirit produced by distilling wine

Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of ageing, and some are produced using a combination of ageing and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France.

<span class="mw-page-title-main">Moonshine</span> High-proof distilled spirit, generally produced illicitly

Moonshine is high-proof liquor, generally whiskey, traditionally made, or distributed illegally. Its clandestine distribution is known as bootlegging. The name was derived from a tradition of creating the alcohol during the nighttime, thereby avoiding detection. In the first decades of the 21st century, commercial distilleries have adopted the term for its outlaw cachet and begun producing their own legally sanctioned, novelty "moonshine", including many flavored varieties, that in some sense continue its tradition, generally having a similar method and/or location of production.

<span class="mw-page-title-main">Pastis</span> Anise-flavored liqueur and apéritif

Pastis is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV.

<span class="mw-page-title-main">Alcohol by volume</span> Measure of how much alcohol is in a beverage

Alcohol by volume is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage. It is defined as the number of millilitres (mL) of pure ethanol present in 100 mL of solution at 20 °C (68 °F). The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20 °C (68 °F), which is 0.78945 g/mL. The alc/vol standard is used worldwide. The International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures.

<span class="mw-page-title-main">Malt liquor</span> Beer with high alcohol content

Malt liquor is a type of mass market beer with high alcohol content, most closely associated with North America. Legally, it often includes any alcoholic beverage with 5% or more alcohol by volume made with malted barley. In common usage, it refers to beers of high alcohol content, generally above 6%, which are made with ingredients and processes resembling those for American-style lagers.

<span class="mw-page-title-main">Standard drink</span> Measure of the pure ethanol in an alcoholic beverage

A standard drink or unit of alcohol is a measure of alcohol consumption representing a fixed amount of pure alcohol. The notion is used in relation to recommendations about alcohol consumption and its relative risks to health. It helps to educate alcohol users. A hypothetical alcoholic beverage sized to one standard drink varies in volume depending on the alcohol concentration of the beverage, but it always contains the same amount of alcohol and therefore produces the same amount of drunkenness. Many government health guidelines specify low to high risk amounts in units of grams of pure alcohol per day, week, or single occasion. These government guidelines often illustrate these amounts as standard drinks of various beverages, with their serving sizes indicated. Although used for the same purpose, the definition of a standard drink varies from country to country.

<i>Aguardiente</i> Generic term for alcoholic beverages containing 29% to 60% alcohol by volume

Aguardente (Portuguese), or aguardiente (Spanish), is a type of distilled alcoholic spirit that contains between 29% and 60% alcohol by volume (ABV). It is a somewhat generic term that can refer to liquors made from various foods. It originates from and is typically consumed on the Iberian Peninsula and in Iberian America.

<span class="mw-page-title-main">Liquor</span> Alcoholic drink produced by distillation

Liquor is an alcoholic drink produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. Other terms for liquor include: spirit, distilled beverage, spirituous liquor or hard liquor. The distillation process concentrates the liquid to increase its alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered "harder." In North America, the term hard liquor is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term spirits is more commonly used in the UK. Some examples of liquors include vodka, rum, gin, and tequila. Liquors are often aged in barrels, such as for the production of brandy and whiskey, or are infused with flavorings to form flavored liquors, such as absinthe.

Rectified spirit, also known as neutral spirits, rectified alcohol or ethyl alcohol of agricultural origin, is highly concentrated ethanol that has been purified by means of repeated distillation in a process called rectification. In some countries, denatured alcohol or denatured rectified spirit may commonly be available as "rectified spirit", because in some countries the retail of rectified alcohol in its non-denatured form is prohibited.

HiteJinro Co., Ltd. is a South Korean multinational drink, brewing and distiller company, founded in 1924. It is the world's leading producer of soju, accounting for more than half of that beverage's domestic sales. It also manufactures a variety of other alcoholic beverages including red wine and whiskey. Distilleries are located in Icheon, Cheongwon, and Masan, with the Masan plant geared toward exports. In addition, Jinro produces the Soksu brand of bottled water at a factory in Cheongwon. In 2006, the company was acquired by Hite, a popular beverage company whose main product is beer.

An alcohol-free or non-alcoholic drink, also known as a temperance drink, is a version of an alcoholic drink made without alcohol, or with the alcohol removed or reduced to almost zero. These may take the form of a non-alcoholic mixed drink or non-alcoholic beer, and are widely available where alcoholic drinks are sold.

<span class="mw-page-title-main">Absinthe</span> Alcoholic drink

Absinthe is an anise-flavored spirit derived from several plants, including the flowers and leaves of Artemisia absinthium, together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof in the US. Absinthe traditionally has a natural green color but may also be colorless. It is commonly referred to in historical literature as la fée verte. It is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar, so is classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed.

<i>Himbeergeist</i> Distilled beverage

Himbeergeist is a geist made from raspberries. It is produced mainly in Germany and the Alsace region of France.

<span class="mw-page-title-main">Alcoholic beverage</span> Drink with a substantial ethanol amount

An alcoholic beverage is a drink that contains ethanol, a type of alcohol and is produced by fermentation of grains, fruits, or other sources of sugar. The consumption of alcoholic drinks, often referred to as "drinking", plays an important social role in many cultures. Alcoholic drinks are typically divided into three classes—beers, wines, and spirits—and typically their alcohol content is between 3% and 50%.

This glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead.

When drinking beer, there are many factors to be considered. Principal among them are bitterness, the variety of flavours present in the beverage and their intensity, alcohol content, and colour. Standards for those characteristics allow a more objective and uniform determination to be made on the overall qualities of any beer.

References

  1. ↑ Klein, H. Arthur (1974). The World of Measurements: Masterpieces, Mysteries and Muddles of Metrology. Simon and Schuster. p. 564. ISBN   9780671215651. The concept of a standard or normative 'proof' strength was operative in Britain from the early days of the burn-or-no-burn tests. It paralleled the normative concepts of applied to brewing...
  2. ↑ "Ethanol Freeze Protected Water Solutions". Engineering Toolbox. 2005. Retrieved 12 May 2020.
  3. ↑ "Alcohol Proof and Alcohol by Volume: Definitions and Explanations". alcoholproblemsandsolutions.org. 10 April 2017. Retrieved 3 October 2020.
  4. 1 2 Jensen, William B. (September 2004). "The Origin of Alcohol 'Proof'" (PDF). Journal of Chemical Education. 81 (9): 1258–1259. Bibcode:2004JChEd..81.1258J. doi:10.1021/ed081p1258. Archived from the original (PDF) on 8 July 2014. Retrieved 17 July 2014.
  5. 1 2 3 "Section 6: Sale and Distribution". Scotch Whisky: Questions and Answers. Scotch Whisky Association. 1995. Retrieved 3 October 2020.
  6. ↑ Recommendation No. 22, International Alcoholmetric Tables (PDF). Paris: International Bureau of Legal Metrology. Archived (PDF) from the original on 4 November 2013.
  7. ↑ Regan, Gary (2003). The Joy of Mixology. New York: Clarkson Potter. pp. 356–357. ISBN   0-609-60884-3.
  8. 1 2 "Title 27 Alcohol, Tobacco and Firearms, Chapter 1, §5.37" (PDF). Code of Federal Regulations. Bureau of Alcohol, Tobacco and Firearms; Department of the Treasury. 1 April 2000. p. 61. Archived (PDF) from the original on 4 March 2021.
  9. ↑ 27 CFR[4-1-03 Edition] § 5.37 ("Alcohol content")
  10. ↑ "Alcohol". The Report of the Canadian Government Commission of Inquiry into the Non-Medical Use of Drugs. Drug Library. 1972.
  11. ↑ "Labelling requirements for alcoholic beverages". Canadian Food Inspection Agency. 23 April 2015. Archived from the original on 28 February 2014. Retrieved 27 February 2014.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.