In chemistry, an alcohol is an organic compound in which the hydroxyl functional group (-OH) is bound to a carbon atom. In particular, this carbon center should be saturated, having single bonds to three other atoms.An important class of alcohols are the simple acyclic alcohols, the general formula for which is CnH2n+1OH. Of these ethanol (C2H5OH) is the alcohol found in alcoholic beverages; in common speech the word alcohol refers to ethanol.Other alcohols are usually described with a clarifying adjective, as in isopropyl alcohol (propan-2-ol) or wood alcohol (methyl alcohol, or methanol).
Posts about Alcohol
    • Thirst Boston 2014: Rye-sing Tide

      "It doesn't get any more American than Rye." --Dave Pickerell In 1964, Congress passed a resolution, stating bourbon was a "distinctive product of the U.S." granting the term legal protection. This is akin to the protection granted to wine terms like Champagne, Sherry and Port. Thus, bourbon can only be legally produced in the U.S.

      Richard Auffrey/ The Passionate Foodie- 3 readers -
    • Rant: DON'T DRINK & DRIVE!!

      It couldn't be any simpler so listen carefully. If you've had too much alcohol to drink, if there is any doubt in your mind, don't drive. Any questions? Once again, I step forward with probably my most important Rant of the year. It is an absolutely vital issue for everyone who enjoys alcohol of any type, from wine to beer, from Scotch to cocktails.

      Richard Auffrey/ The Passionate Foodie- 3 readers -
  • First we take Manhattan…

    …. Drinkers of dry wines complain that even alcohol contents as high as 15% can be distractions from aroma when there is not residual sugar. That’s a massive simplification of an extremely vociferous debate, though I’m quite certain the author knows it. Response to obvious alcohol is variate and personal, but the crux is always balance-in-context…

    oenoLogic- 1 readers -
  • Thirst Boston 2014: World of Whisk(e)y Bar & Cocktail Cherries

    … and elegant, it has a more intense flavor than the Glenfiddich, with flavors of citrus, spice, vanilla, and salted almonds. Also recommended. Tuthilltown Distillery, located in the Hudson Valley of New York, was established in 2005, and produces a number of different spirits, including vodka, gin, whiskey and cassis liqueur. They source about 90…

    Richard Auffrey/ The Passionate Foodie- 3 readers -
  • Thirst Boston 2014: America’s Incredible Whiskey Innovators:

    …, they are the same, Is it the manner of adding flavor that matters, and not the fact that flavored is added? Whiskey #3 was from the A. Smith Bowman distillery in Virginia, the Abraham Bowman Gingerbread Beer Finished Bourbon, and it spends about two months in Hardywood Brewery Gingerbread Stout barrels.It didn't taste much like beer to me, bit there…

    Richard Auffrey/ The Passionate Foodie- 2 readers -
  • Thirst Boston 2014: Overall Impressions

    …, immersed in the world of spirits, cocktails, and other alcohols, As I attended last year's Thirst Boston, I can compare the two, noting any changes, whether positive or negative, as well as their similarities. In short though, this year's Thirst Boston was an excellent event, informative and fun, tasty and interesting. The event was created…

    Richard Auffrey/ The Passionate Foodie- 1 readers -
  • The Smithsonian Channel: United States of Drinking on November 20

    … to the press release, “In UNITED STATES OF DRINKING, Ozersky explores how culture, science and history all come together in some of America’s favorite drinks, including moonshine, distilled spirits, beer, wine, and cocktails. Along the way, he meets with some of America’s top moonshiners, brew masters, vintners, craft distillers and mixologists…

    Wine Trail Traveler- 2 readers -
  • Don’t Be So Sensitive; Sensory Adaptation & Wine Tasting.

    Don’t Be So Sensitive; Sensory Adaptation & Wine Tasting. Note; I haven’t been posting much lately because a few weeks ago I took a spill and had to have surgery on my Achilles tendon. I’m on the mend and I’ve learned you shouldn’t text and play rugby (or in my case, text and walk down stairs). Chapter Two, Part Seven.

    Don Carter/ -
  • Altitude 500 Ventoux, 2011

    … but that changes as the wine airs. Very smooth. Fruit leather flavors. Now some traditional pepper and warmth. A bit high in alcohol (15%) for a Ventoux, but that seems to make the wine all the more attractive, at least at this stage of its development. …

    Fred Mctaggart/ Artisan Wine on a Budget- 3 readers -
  • Château de Bellevue Lussac St. Émilion 2010 Bordeaux

    … and escalating tannin. Though this is a dry red wine, a red cherry flavor with an edge of sweetness dominated the flavor profile, but coffee, cedar, and blackberry flavors were rich and interesting. Finished long on the trailing palate with spice notes and a well integrated 13.5% alcohol. Commentary: Easily a $50-$70 Bordeaux red wine that has made…

    Dennis Tsiorbas/ New Hampshire Wine-man- 8 readers -
  • Lodi Native: Master Class in Old Vine Zin

    …) Light ruby-cherry colored. Lovely nose of crunchy red berries (cranberries, strawberries and sour cherries), some notes of sweet roses and rhubarb mixed in with some cracked pepper. On the palate, this is fruit-forward but bright with silky tannins and medium acid. The raspberry and strawberry fruit is fresh and tangy. Notes of white pepper and soy…

    Isaac Baker/ Terroirist: A Daily Wine Blog- 9 readers -
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