Liquor has been distilled in China since at least the Yuan Dynasty, though baijiu began to resemble its current form around the Ming Dynasty. Baijiu is characterized by solid-state fermentation and distillation using a grain culture called qu, which allows for simultaneous saccharification and fermentation.
Alcohol is a chemical compound present in all of these beverages. It is a colorless liquid, miscible in water in all proportions, that has an intoxicating effect when drunk; that is, it makes you drunk when drunk (i.e., consumed) to excess. Liquor is a general term for all distilled alcoholic beverages, i.e., they are all potable spirits.
Similar to other nations however, Bolivia considers singani not only the national liquor, but a unique product and a cultural patrimony. The singani area subject to actual production covers about 20,000 acres of mountainous terrain, compared to about 220,000 acres for cognac and 83,000 acres for champagne.
Soju is a clear, colorless distilled beverage of Korean origin. It is usually consumed neat, and its alcohol content varies from about 16.8% to 53% alcohol by volume. Most brands of soju are made in South Korea. While it is traditionally made from rice, wheat, or barley, modern producers often replace rice with other starches such as potatoes, sweet potatoes, or tapioca.
An alcoholic beverage is a drink that contains ethyl alcohol (ethanol). There are a variety of different alcoholic beverages that can be consumed including beer, wine, champagne, and distilled spirits, or hard liquors such as vodka, whiskey, gin, rum, scotch, tequila, etc.
This liquor has the largest number of variations for good reason; it was the first distilled alcohol in the world, created over a millennium ago by an Arab scholar. In modern times, Scotland and Ireland compete for the title of whiskey's founder, and the United States and Canada are also big producers of the liquor.