Editing Liquor (section)

==Nomenclature==
The term "spirit" (singular and used without the additional term "drink") refers to liquor that should not contain added sugar<ref>{{Cite web |date=January 15, 2019 |title=Alcohol and Blood Sugar |url=https://www.diabetes.co.uk/alcohol-and-blood-sugar.html |access-date=June 27, 2022 |website=Diabetes.co.uk |language=en-GB}}</ref> and is usually 35–40% [[alcohol by volume]] (ABV).<ref>{{Cite web |title=Are spirits more dangerous than other alcoholic drinks? |url=https://www.drinkaware.co.uk/facts/alcoholic-drinks-and-units/are-spirits-more-dangerous-than-other-alcoholic-drinks#thestrengthofspirits |url-status=live |archive-url=https://web.archive.org/web/20220627025156/https://www.drinkaware.co.uk/facts/alcoholic-drinks-and-units/are-spirits-more-dangerous-than-other-alcoholic-drinks#thestrengthofspirits |archive-date=June 27, 2022 |access-date=June 26, 2022 |website=Drinkaware}}</ref> [[Fruit brandy]], for example, is also known as 'fruit spirit'.

Liquor bottled with added sugar and flavorings, such as [[Grand Marnier]], [[amaretto]], and [[United States|American]] [[schnapps]], are known instead as [[liqueur]]s.<ref>{{cite web |last1=Filippone |first1=Peggy Trowbridge |title=The Difference Between a Liquor and a Liqueur |url=https://www.thespruceeats.com/difference-between-liquor-and-liqueur-1807030 |website=www.thespruceeats.com |access-date=25 October 2023}}</ref>

Liquor generally has an alcohol concentration higher than 30% when bottled, and before being diluted for bottling, it typically has a concentration over 50%. [[Beer]] and [[wine]], which are not distilled, typically have a maximum alcohol content of about 15% ABV, as most [[yeast]]s cannot metabolize when the concentration of alcohol is above this level; as a consequence, [[fermentation]] ceases at that point.