Neutral grain spirit

Neutral grain spirit (also called pure grain alcohol [PGA], or grain neutral spirit [GNS]) is a clear, colorless, flammable liquid that is distilled from cereal grain and has a very high ethanol content. The term neutral refers to the fact that it lacks any flavor derived from the mash used to distill it, nor does it have any flavor added to it after distillation (as is done, for example, with gin). The grain from which it is produced can be any of the common cereal grains. Other kinds of spirits, such as whisky, are distilled at lower alcohol percentages in order to preserve the flavor of the mash.
The purity of neutral grain spirit is practically limited to 190 proof because a mixture of ethanol and water becomes an azeotrope at 95.6% ABV (191.2 proof).
Neutral grain spirit is only one type of neutral spirit (also called neutral alcohol). Neutral alcohol can also be produced from grapes, sugar beets, sugarcane, or other fermented plant material. In particular, large quantities of neutral alcohol are distilled from wine, a product that is referred to as vinous alcohol.
Generally, any distilled spirit of 170 proof or higher that does not contain any added flavoring is considered to be neutral alcohol.
Neutral grain spirit is used in the production of blended whiskey, cut brandy, some liqueurs, and some bitters. As a consumer good, it is almost always mixed with other beverages to create such drinks as punch and various cocktails, or to produce homemade liqueurs.

Availability in market areas

Because of its high alcohol content, neutral grain spirit is illegal, unavailable, or difficult to find in many areas.

United States

Everclear, Golden Grain Alcohol, and Gem Clear are three brands of neutral grain spirit sold in the United States.

It is illegal to sell the 190-proof variety of neutral grain spirit (i.e., Everclear, Golden Grain Alcohol, or Gem Clear) in some states of the United States — California, Florida, Hawaii, Maine, Massachusetts, Michigan, Minnesota, New York, Ohio, Pennsylvania, Tennessee, and Washington. In some of these states, the 151-proof variety of Everclear may be sold. In the U.S. Commonwealth of Virginia, grain alcohol lacking distinctive color, odor, and flavor, while not illegal, is not sold at any liquor stores owned by the State (compare, for example, that beverages such as Southern Comfort, a flavored liqueur that has grain alcohol as its base, are sold). Because the State of Virginia has a self-legislated monopoly on the sale of hard liquor, independent liquor stores are illegal, and the product is thus mostly unavailable. In some cases, however, liquor stores on U.S. military bases in the State do sell grain alcohol, and small quantities may be imported on one’s person from nearby states.[4]

Europe

In Europe, neutral alcohol is sold in some countries. Since it is usually distilled from grain, it is in fact neutral grain spirit. This product contains 95%–95.6% ABV (190–191.2 proof) and is much used for making homemade liqueurs. In Germany, neutral alcohol is called Neutralalkohol or (colloquially) Primasprit. Primasprit is sold in stores and is most often used for making homemade liqueurs; other types of use are rare.
Rectified spirit“Rectified spirit” or “rectified alcohol” is neutral alcohol which has been purified by means of “rectification” (i.e., repeated distillation). It will contain at least 95% ABV. It is normally used for medicinal purposes but can also be used to make homemade liqueurs. It can be a grain spirit or can be made from other plants.

Cultural references

In the 1964 film Dr. Strangelove (directed by Stanley Kubrick), base commander General Jack D. Ripper states that he only drinks pure grain alcohol with distilled water or rainwater.

Source: Wikipedia

Punsch

Punsch (also known as Arrack Punch, Caloric Punch, Punch or Punsch) is a traditional liqueur in Sweden and to a lesser extent some other Nordic countries produced from arrack, neutral spirits, sugar, water, and various flavorings. Arrack, originally a strong Indian liquor, was imported from Java and became the base ingredient for making punsch.
Although they both refer to certain kinds of mixed beverages with liquor as a base ingredient, traditional Swedish Punsch is different from Punch. Both names probably come from the same source: a Hindi loanword for five, referring to the traditional number of ingredients. The Swedish Historical Museum of Wines and Spirits (see below) states that it is more probable that the word came to Swedish via English, than as a direct loan from Hindi.

History of Punsch in Sweden

The Swedish East India Company started to import arrack with the arrival of the ship Fredricus Rex Sueciae to Gothenburg in 1733. It quickly became popular, especially among the wealthy, who could afford the price of imported goods. Later it spread through all levels of society.
A testament to the widespread popularity of punsch or rack (arrack) is the songs of Swedish eighteenth century poet and composer Carl Michael Bellman. It is often mentioned in his three works Bacchi Tempel (1783), Fredmans Epistlar (1790) and Fredmans Sånger (1791) about a group of fictional characters, drunkards, bohemians and prostitutes in contemporary Stockholm.

The high point of the Punsch consumption in Sweden came during the nineteenth century and focused on the students and teachers in the universities of Uppsala and Lund. Many traditional songs from that time are about the consumption of punsch or are meant to be sung during the collective festivities that were part of the cultural life in the universities' student associations at the time and still is.

Hot or cold?

Early on, arrack was mixed with the other ingredients and heated, immediately before consuming it. Therefore it was served warm. From ca. 1840, when the drink's popularity was spreading, ready-mixed punsch was sold. From that time on, the habit of drinking it heated was gradually replaced by serving it chilled in the same way that Brännvin, Swedish flavoured vodka, is traditionally served. Especially during the winter, when served in combination with Swedish pea soup, it is still served hot.

Source: Wikipedia

Variations : Arak or Araq

One of the basic varieties, considered by many to be the prototypical arak, is distilled from grapes and anise. Numerous varieties of arak are popular in all the countries edging the Mediterranean, and in parts of the Far East.

In the Levant, it is distilled from fermented grape juice or, at times, sugar, and is considered by the inhabitants to be greatly superior to similar hard liquors in other countries. The same spirit is called Ouzo in Greece, Mastika in Republic of Macedonia and Bulgaria and Rakı (another form of the word arak) in Turkey; they are made from a variety of products like grain, molasses, plums, figs and potatoes.

Other similar drinks are the arak of Iraq, made from fermented date juice, and the zibib of Egypt, a peasant-made drink. An Iranian variant called Aragh-e Sagi (Persian: عرق سگی, literally dog's sweat) is produced without anise, and has a higher alcohol content than other varieties.
Further west, along the northern shores of the Mediterranean, the Italian anesone, French pastis and Spanish ojén, served as aperitifs or refreshers, are all sweeter versions of arak.

In the Far East, the similarly sounding arrack is a different beverage distilled from palm sap or rice and devoid of anise flavor (it is known as soju in Korea and shōchū in Japan).
The ABV differs from one version to another, with the most alcoholic reaching 90% or even more. The best quality arak is usually between 73% and 80%; when mixed with water it is diluted to 35-45%.
Traditionally, arak was generally of local or village manufacture, but in the last few decades it has increasingly been produced in large manufacturing plants. It has remained the preference of those who enjoy alcoholic drinks in the Middle East, in competition with the many drinks imported from the West.
In Iraq, Arak is sometimes referred to as the "lions' milk", corresponding with Turkish aslan sütü -- most likely due to its milky appearance, and high alcohol content thought to only be tolerated by people "as strong as lions."
Lebanon considers arak its traditional alcoholic beverage and the name Arak Zahlawi is a "controlled term of origin" given by the Lebanese people to arak produced in Zahleh, Beqaa Valley.

Source: Wikipedia

Preparation : Arak or Araq

It all begins with the vineyards, and the grapevine quality. The vine should be well mature, usually of a golden colour. The vineyards are not irrigated, they are left to the care of the Mediterranean climate, natural rain and sun. The grapes are cultivated in late September and October. The grapes are squeezed and put in barrels together with the juice (in Arabic El romeli), and left to ferment for three weeks. Occasionally the whole mix is stirred to release the CO2.
Now the first distillation, the goal is to get the alcohol out of the mixture that has fermented for three weeks. The distillation is done using the alembic or el romeli also al karkeh, made of copper. It's basically three parts. The lower being a container used to boil what's inside (on fire). The middle part collects the vapors coming out of the boiling ingredients. The third part is used to cool the vapor that will be transformed to liquid and collected on its way out, usually in a container of glass. So the mixture of all the fermented and squeezed grapes is put into the lower part and it is boiled at a temperature around 80°C (boiling temperature of alcohol), but below 100°C (boiling temperature of water). The idea is to collect the alcohol in the container without any water.
Now the second distillation, here is made the actual final product. The alcohol collected in first distillation is to be distilled again but this time mixed with aniseed. The whole alembic is washed to remove all the remains of the precedent distillation. The alcohol and the aniseed are mixed together in the lower part of the karkeh (called in Arabic ddessett). The ratio of alcohol to aniseed may vary (approximately 600 grams of anise to 4.5 gallons of alcohol),[citation needed] and it is one of the major factors in the quality of the final product. Another distillation takes place, usually on the lowest possible temperature. The procedure is very slow.
Traditionally a drinking party takes place at the same time. People would gather to help the producer and have a drinking party. This is one of the most prestigious and traditional parties of the Lebanese mountains. It usually takes place in November.
Note: Once the first distillation is done, it's not mandatory to have the second one immediately after.

Source: Wikipedia