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

Concentrated Alcohol: Proof The term proof is sometimes used to designate the alcoholic content of distilled 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 contract on mixing.) The term proof comes 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 burned slowly, the spirits were at proof; if it spluttered or burst into flame, they were under or over proof respectively 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, so much so that it can be just as enjoyable to sniff as to sip; Scotch lovers call this nosing At distilled strengths, alcohol has an irritating and then numbing effect on the nose that is accentuated at high temperatures To reduce the interference of alcohol and bring out more 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 original ingredient — grape or grain — 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 neutral spirits give a cleansing, drying effect The aromas of spirits often persist in the mouth long after the liquid itself has been ... kinds of spirits have very different flavors, which derive from the original ingredient — grape or grain — from the yeasts and fermentation, from the prolonged heat of distillation, and from contact... At distilled strengths, alcohol has an irritating and then numbing effect on the nose that is accentuated at high temperatures To reduce the interference of alcohol and bring out more delicate aromas, connoisseurs often dilute whiskies... wood and the passage of time Spirits with a high fusel oil content have an unctuous quality in the mouth, while more neutral spirits give a cleansing, drying effect The aromas of spirits often