1. ALCOHOL (Ethyl Alcohol or Ethanol)
Chemical Description: CH3CH2OH
Definition: The primary result of the interaction of sugary liquids and yeast. A volatile, colorless liquid with an ethereal odor. It is obtained via fermentation and can be concentrated via distillation.
Categorized as being either fermented or distilled.

2. Alcohol Chemistry
Chemical Structure:
CH3CH2OH
Chemical Diagram: H O C

3. Fermentation & Distillation
The chemical process of converting sugar into an alcohol-based liquid that also contains carbon dioxide and residual components.
Distillation
The process of separating, selecting, and concentrating the alcohol from the fermented liquid. This is done through the application of heat - the boiling point of alcohol is less than the boiling point of water.

4. Simplified Distilling Operation Showing The Placement Of The Fermented Product And The Distilled Product
Fermented Solution
Distilled Solution

5. Malt Beverages
An alcohol beverage that is fermented from grains (particularly from barley). It is obtained from water, starch that has been converted into sugar, yeast, and hops.
Types:
Beer
Ale
Porter
Stout
Saké
Malt Beverage-Based Coolers

6. Wine
An alcohol beverage that is fermented from any plant (usually grapes) other than grains. It is obtained from water, sugar, and yeast.
Types:
Table Wine
Red
White
Rosé
Sparkling Wine
Dessert Wine
Compounded Wine
Wine Other Than From Grapes
Wine-Based Coolers

7. Distilled Spirits
A concentrated alcohol beverage that is derived from fermented liquid via the application of heat. To be classified as a distilled spirit, it does not matter if the fermented liquid is obtained from grains or other plants.
Types:
Whiskey Group:
Bourbon/Tennessee, Rye, American Blended
Scotch, Irish, Canadian
Non-Whiskey Group:
Vodka, Gin
Rum, Brandy, Tequila/Mezcal
Cordials/Liqueurs, Mixed Drinks, Spirits-Based Coolers, Bitters, Neutral Spirits

8. The End Of The Presentation