From very remote times men have been making and drinking alcoholic beverages. Whether produced recently or centuries ago, all of these beverages have something in common. They can be termed alcoholic beverages because of containing ethyl alcohol, the product resulting from the fermentation of sugars and yeasts.

Finally, yeast is added to start the fermentation process, the conversion of sugar into alcohol. The finishing process includes aging, carbonating and filtering.

Wines are commonly produced by fermenting crushed grapes or their juice under controlled conditions.

In the production of whiskey, grain is soaked in hot water to make a mash. By adding malt, the starch in the grain is changed into sugar. Yeast is added to cause the mixture to ferment, converting the sugar into alcohol. The mash is then distilled, that is, it is evaporated and then condensed. The condensed liquid, the whiskey, is usually aged in wooden barrels. The percentage of alcohol content is reduced by adding distilled water.

Other distilled liquors are brandy, gin, vodka and rum. Brandy is distilled from grape wine and allowed to age in wooden casks. Other fermented fruit juices may also be distilled to make brandy, or a fruit flavor may be added to grape brandy or to ethyl alcohol.