On food and cooking the science and lore of the kitchen ( PDFDrive ) 1438

ConcentratedAlcohol:Proof
The termproof is sometimes used to
designatethealcoholiccontentofdistilled
liquors. In the United States, the proof
designation is just about double the
percentage by volume of alcohol, so that
100 proof, for example, designates 50%
alcohol. (The proof number is slightly
more than double the percentage, because
alcohol causes a volume of water to
contractonmixing.)Thetermproofcomes
from a 17th century test for proving the
quality of spirits that involved moistening
gunpowder with the spirits, and then
putting a flame to it. If the gunpowder
burnedslowly,thespiritswereatproof;if
itsplutteredorburstintoflame,theywere
underoroverproofrespectively.
The Flavors of Spirits Spirits are served at
temperatures ranging from ice cold (Swedish
aquavit) to steaming hot (Calvados). To


appreciate nuances of flavor, they’re best
served at room temperature, and if necessary
warmed in the hands. Their aroma is intense,
somuchsothatitcanbejustasenjoyableto
sniff as to sip; Scotch lovers call thisnosing.
Atdistilledstrengths,alcoholhasanirritating
and then numbing effect on the nose that is
accentuated at high temperatures. To reduce

theinterferenceofalcoholandbringoutmore
delicate aromas, connoisseurs often dilute
whiskies with good-quality water to 30% or
20% alcohol. Different kinds of spirits have
very different flavors, which derive from the
originalingredient—grapeorgrain—from
the yeasts and fermentation, from the
prolonged heat of distillation, and from
contact with wood and the passage of time.
Spirits with a high fusel oil content have an
unctuous quality in the mouth, while more
neutralspiritsgiveacleansing,dryingeffect.
The aromas of spirits often persist in the
mouth long after the liquid itself has been